18E-3 |
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M. S. PADDA and D. H. Picha. Horticulture, Louisiana State Univ., 113B Julian C. Miller Hall, Baton Rouge, LA 70802 Phenolic acids are found in varying amounts in fruit and vegetable tissues. They influence product flavor and color, and may be an important source of naturally occurring anti-oxidants. Sweet potato roots may have relatively high concentrations of phenolic acids, depend-ing on tissue location, postharvest storage conditions, and processing technique. It has been reported that poly-phenolic compounds are destroyed during heating. Limited information exists on the effect of baking or boiling on phenolic acid composition of processed sweet potatoes. The objective of this study was to determine the effect of cooking method on phenolic acid composition in different sweet potato root tissues. Sweet potato roots (cv. Beau-regard) were subjected to three cooking methods; baking in a conventional oven, baking in a microwave oven, and boiling. Individual phenolic acids were quantitated by reverse phase high performance liquid chromatography. Total phenolic acid content was determined with a spectro-photometer at 750 nm using Folin-Denis reagent. Baked and microwaved roots had significantly higher amounts of phenolic acids than boiled roots. The phenolic acid content in tissues from different intra-root locations was also compared. The outer skin (periderm tissue) contained the highest amounts of phenolic acids, followed by the cortex/cambium tissue. The inner pith tissue had the lowest levels of phenolic acids. Total phenolic acid content ranged from 30 mg/100 g in boiled pith tissue to 471 mg/100 g in conventional oven baked skin tissue.
Session 18E, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |