Nabot Marion, Garcia Cyrielle, Seguin Marc, Ricci Julien, Brabet Catherine, Remize Fabienne
QualiSud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, F-34398 Montpellier, France.
CIRAD, UMR PVBMT, F-97410 Saint-Pierre, France.
Metabolites. 2024 Sep 26;14(10):523. doi: 10.3390/metabo14100523.
This study provides an overview of the composition of the raw root flesh of a panel of 22 sweet potato ( L.) cultivars, with a focus on bioactive compounds. The large diversity of the proximate and phytochemical compositions observed between cultivars and within and between different flesh colors pointed out the importance of composition analysis and not only color choice for the design of foods with nutritional benefits.
The nutritional composition (starch, protein, total dietary fibers) and bioactive compound composition of 22 cultivars from Reunion Island, maintained in the Vatel Biological Resource Center, were investigated.
Orange and purple cultivars stood out from white and yellow cultivars for their higher nutritional composition. Purple sweet potatoes were notable for their high contents of anthocyanins (55.7 to 143.4 mg/g dry weight (DW)) and phenolic compounds, in particular chlorogenic acid and ferulic acid, contributing to antioxidant activities, as well as their fiber content (14.1 ± 2.1% DW). Orange cultivars were rich in β-carotene (47.2 ± 0.7 mg/100 g DW) and to a lesser extent α-carotene (4.8 ± 1.2 mg/100 g DW). In contrast, certain white cultivars demonstrated suboptimal nutritional properties, rendering them less relevant even for applications where the lack of coloration in food is desired.
Those characteristics enable the selection of sweet potato varieties to design food products ensuring optimal nutritional benefits and culinary versatility.
本研究概述了22个甘薯（Ipomoea batatas (L.)）品种的生块根肉质组成，重点关注生物活性化合物。在不同品种之间以及不同肉质颜色的内部和之间观察到的近似成分和植物化学成分的巨大多样性，指出了成分分析的重要性，而不仅仅是在设计具有营养益处的食品时选择颜色的重要性。
对保存在瓦岱勒生物资源中心的留尼汪岛的22个品种的营养成分（淀粉、蛋白质、总膳食纤维）和生物活性化合物成分进行了研究。
橙色和紫色品种在营养成分上比白色和黄色品种更为突出。紫色甘薯以其高含量的花青素（55.7至143.4毫克/克干重（DW））和酚类化合物，特别是绿原酸和阿魏酸，以及它们的纤维含量（14.1±2.1% DW）而显著，这些成分有助于抗氧化活性。橙色品种富含β-胡萝卜素（47.2±0.7毫克/100克DW），α-胡萝卜素含量较低（4.8±1.2毫克/100克DW）。相比之下，某些白色品种的营养特性欠佳，即使在需要食品无色的应用中也不太适用。
这些特性有助于选择甘薯品种来设计确保最佳营养益处和烹饪多功能性的食品。
