Variations in carotenoid and anthocyanin compositions in sweet potato according to cultural varieties and home-processing methods

Abstract

A high-performance liquid chromatography method was applied to determine the content of carotenoid composition in nine cultural varieties of sweet potato (Ipomoea batatas Lam.) and home-processed one by most common cooking methods. The changes in carotenoid contents and composition were also observed during home-processing of an orange-fleshed cultivar showing the highest carotenoid content (529.7µg/g DW as β-carotene). The loss of the carotenoids occurred through the all home-processing, and the baked or boiled or steamed sweet potato showed higher amount of β-carotene (245.8, 253.0 and 239.9µg/g DW) than pressure-cooked, sauteed and fried ones (194.1, 200.6 and 110.9µg/g DW). Interestingly, a cis-isomer of the all-trans-β-carotene, 13-cis-β-carotene was found in raised amounts in all processed samples, especially in boiled, steamed and pressure-cooked ones. The higher content of another isomer, 9-cis-β-carotene was detected in pressure-cooking and frying processed sweet potato than in the other samples. For a purple-fleshed cultivar, the variations in anthocyanin content during home-processing were also evaluated. Acknowldgements: This work was supported by grants from the Next-Generation BioGreen 21 Program (SSAC, Grant # PJ008119), Rural Development Administration, Republic of Korea.