Fornazier Eduardo Lorencetti, Sant Ana Cíntia Tomaz, da Silva Oliveira Daniela, Costa Neuza Maria Brunoro, Carneiro Joel Camilo Souza, Silva Pollyanna Ibrahim
Postgraduate Program in Food Science and Technology, Center of Agricultural Sciences and Engineering, Federal University of Espírito Santo, Alto Universitário, Alegre, ES, 29500-000, Brazil.
Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil.
Plant Foods Hum Nutr. 2025 Feb 13;80(1):68. doi: 10.1007/s11130-025-01318-7.
Sweet potato (Ipomoea batatas) is a source of fiber, carbohydrates, minerals and phytochemicals such as carotenoids and phenolic compounds. Biofortification with provitamin A carotenoid improves the nutritional properties of sweet potatoes and can contribute to reducing the deficiency of this micronutrient, but cooking may affect its composition. In this context, this study aimed to evaluate the effect of seven different domestic cooking processes (deep frying, air frying, steaming, boiling, pressure cooking, baking, and microwave cooking) on the color, phenolic compounds, antioxidant activity, and real retention of β-carotene in biofortified sweet potatoes. The air frying was the process that promoted more remarkable changes on the color (p < 0.05). The air fryer was the most recommended domestic processes for maintaining phenolic compounds and antioxidant capacity, while the oven was the least recommended method (p < 0.05). Pressure cooking and boiling were the most recommended methods for greater β-carotene real retention, whereas air fryer resulted in the greatest β-carotene losses in biofortified sweet potatoes (p < 0.05). Different conventional cooking methods influence the degree of loss of phytochemicals present in biofortified sweet potatoes, which can impact the consumption of these nutrients, and the efficiency of the food biofortification program.
红薯（Ipomoea batatas）是纤维、碳水化合物、矿物质以及类胡萝卜素和酚类化合物等植物化学物质的来源。用维生素A原类胡萝卜素进行生物强化可改善红薯的营养特性，并有助于减少这种微量营养素的缺乏，但烹饪可能会影响其成分。在此背景下，本研究旨在评估七种不同的家庭烹饪方法（油炸、空气炸、蒸、煮、高压锅煮、烘焙和微波烹饪）对生物强化红薯的颜色、酚类化合物、抗氧化活性以及β-胡萝卜素实际保留率的影响。空气炸是对颜色产生更显著变化的烹饪方法（p < 0.05）。空气炸锅是最推荐的用于保持酚类化合物和抗氧化能力的家庭烹饪方法，而烤箱是最不推荐的方法（p < 0.05）。高压锅煮和煮是最推荐的能使β-胡萝卜素实际保留率更高的方法，而空气炸锅导致生物强化红薯中β-胡萝卜素损失最大（p < 0.05）。不同的传统烹饪方法会影响生物强化红薯中植物化学物质的损失程度，这可能会影响这些营养素的摄入量以及食品生物强化计划的效率。
