PHYSICOCHEMICAL CHARACTERISTICS OF TUBERS FROM ORGANIC SWEET POTATO ROOTS
Palavras-chave:
Ipomoea Batatas. Organic food. Processing.Resumo
This work aimed to determine instead at determining chemical composition, nutritional aspects and morphological characteristic of tubers from sweet potato roots (Ipomoea batatas L.) of cultivars Rosinha de Verdan, Capivara and orange-fleshed produced under the organic system. The chemical composition of flours from sweet potato (SP) roots was different among cultivars. The starch content for SP cultivar ranged from 26-33 % (d. b.), and the orange-fleshed roots presented 3182 µg of β-carotene/100 g. The flour yield obtained for SPF processing was higher in Rosinha de Verdan (25.40%), and the starch content of roots ranged from 12.48-27.63 % (d.b.). The processing condition modified the starch granular characteristics of the flours and reduced 31% the carotene content and vitamin A value of the orange-fleshed flour. The orange-fleshed flour presented higher levels of carbohydrate, starch and total energy value (TEV) than others white-fleshed flour. The consumption of serving size of orange-fleshed roots and flour provided higher provitamin A requirements for children.Downloads
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Referências
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ANTONIO, G. C. et al. Sweet Potato: Production, Morphological and Physicochemical Characteristics, and Technological Process. Fruit, Vegetable and Cereal Science and Biotechnology, v. 5, n. 2, p. 1-18, 2011.
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BURRI, B. J. Evaluating sweet potato as an intervention food to prevent vitamin a deficiency. Comprehensive Reviews in Food Science and Food Safety, v. 10, n. 2, p. 118-130, 2011.
DANSBY, M. Y.; BOVELL-BENJAMIN, A. C. Production and proximate composition of a hydroponic sweet potato flour during extended storage. Journal of Food Processing and Preservation, v. 27, n. 2, p. 153-164, 2003.
DAMIR, A. A. Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes. Food Chemistry, London, v. 34, n. 1, p. 41-55, 1989.
DINCER, C. et al. Effects of baking and boiling on the nutritional and antioxidant properties of sweetpotato [Ipomoea batatas (L.) Lam.] cultivars. Plant Foods and Human Nutrition, v. 66, n. 4, p. 341-347, 2011.
DONADO-PESTANA, C. M. et al. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods and Human Nutrition, v. 67, n. 3, p. 262-270, 2012.
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JUNSEI, T. et al. Mineral determination and anti-LDL oxidation activity of sweet potato (Ipomoea batatas L.) leaves. Journal Food Composition and Analysis, v. 29, n. 2, p. 117-125, 2013.
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LAGO-VANZELA, E. S. et al. Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT - Food Science and Technology, v. 50, n. 2, p. 420-425, 2013.
LAI, Y. C. et al. Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam). Journal of Food Science and Technology, Oxford, v. 50, n. 6, p. 1193-1199, 2011.
LAURIE, S. M. et al. β-Carotene yield and productivity of orange-fleshed sweet potato (Ipomoea batatas L. Lam.) as influenced by irrigation and fertilizer application treatments. Scientia Horticulturae, Amsterdan, v. 142, p. 180-184, 2012.
LAURIE, S. M. et al. Characterization and evaluation of South African sweet potato (Ipomoea batatas (L.) Lam) land races. South African Journal of Botany, Amsterdam, v. 85, p. 10-16, 2013.
LEONEL, M.; JACKEY, S.; CEREDA, M. P. Industrial processing of manioc and sweet potato starch- a study case. Food Science and Technology, Campinas, v. 18, n. 3, p. 343-345, 1998.
LEONEL, M. et al. Avaliação de cultivares de batata doce como matéria-prima para exportação de amido. Brazilian Journal of Food Technology, Campinas, v. 7, n. 1, p. 47-55, 2004.
LEONEL, M. Análise da forma e tamanho de grânulos de amidos de diferentes fontes botânicas. Ciência e Tecnologia de Alimentos, Campinas, v. 27, n. 3, p. 579-588, 2007.
LIU, Y. et al. In vitro starch digestion and potassium release in sweet potato from Papua New Guinea. International Journal of Food Science & Technology, Lincoln, v. 45, n. 9, p. 1925-1931, 2010.
MU, T. H.; TAN, S. S.; XUE, Y. L. The amino acid composition, solubility and emulsifying properties of sweet potato protein. Food Chemistry, London, v. 112, n .4, p. 1002-1005, 2009.
NASCIMENTO, K. O. et al. Aspectos microbiológicos e informação nutricional de minimilho orgânico em conserva. Higiene Alimentar, São Paulo, v. 27, p. 3061-3065, 2013.
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PADONOU, W.; MESTRES, C.; NAGO, M. C. The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties. Food Chemistry, London, v. 89, n. 2, p. 261-270, 2005.
PINEDA-GÓMEZ, P. et al. Physicochemical characterization of traditional and commercial instant corn flours prepared with threshed white corn. CyTA - Journal of Food, Reynosa, v. 10, n. 4, p. 287-295, 2012.
QUEIROGA, R. C. F. et al. Sweet potato cultivars physiology and yield depending on the harvest period. Horticultura Brasileira, Brasília, v. 25, n. 3, p. 371-374, 2007.
RAMESH, C. R. et al. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. International Journal of Food Science & Technology, Lincoln, v. 47, n. 3, p. 452-458, 2011.
RICKMAN, J. C.; BRUHN, C. M.; BARRETT, D. M. Nutritional comparison of fresh, frozen, and canned fruits and vegetables II.Vitamin A and carotenoids, vitamin E, minerals and fiber. Journal of the Science of Food and Agriculture, v. 87, n. 7, p. 1185-1196, 2007.
RODRIGUEZ-AMAYA, D. B. A guide to carotenoid analysis in foods. Washington DC: International Life Sciences Institute Press. 64 p, 2001.
RODRIGUEZ-AMAYA, D. B. Advances in food carotenoid research: contribution of a Brazilian laboratory. Revista do Instituto Adolfo Lutz, Rio de Janeiro, v. 63, n. 2, p. 129-38, 2004.
RUMBAOA, R. G. O.; CORNAGO, D. F.; GERONIMO, I. M. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chemistry, London, v. 113, n. 4, p. 1113-1138, 2009.
SILVA, A. C. et al. Avaliação de linhagens de tomate cereja tolerantes ao calor sob sistema orgânico de produção. Revista Caatinga, Mossoró, v. 24, n. 3, p. 33-40, 2011.
STRACKE, B. A. et al. Three-year comparison of the polyphenol content and the antioxidant capacity in organically and conventionally produced apples (Malusdomestica Bork., cultivar Golden Delicious). Journal of Agriculture and Food Chemistry, London, v. 57, n. 11, p. 4598-4605, 2009.
SHIH, M. C.; KUO, C. C.; CHIANG, W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, London, v. 117, n. 1, p. 114-121, 2009.
TAMATE, J.; BRADBURY, J. H. Determination of sugars in tropical root crops using 13C N.m.r. spectroscopy: Comparison with the H.P.L.C. method. Journal of the Science of Food and Agriculture, v. 36, n. 2, p. 1291-1302, 1985.
TEOW, C. C. et al. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry, London, v. 103, n. 3, p. 829-838, 2007.
TOMLINS, K. et al. Relationship among the carotenoid content, dry matter content and sensory attributes of sweetpotato. Food Chemistry, London, v. 131, n. 1, p. 14-21, 2012.
UKPABI, U. J.; EKELEDO, E. N. Feasibility of using Orange-fleshed sweet potato as an alternative to carrot in Nigerian salad preparations. Agricultural Journal, v. 4, n. 5, p. 216-220, 2009.
USDA AND US DEPARTMENT OF HEALTH AND HUMAN SERVICES. Dietary Guidelines for Americans. Washington, DC: US Government Printing Office, 2010.
WARAMBOI, J. G.; GIDLEY, M. J.; SOPADE, P. A. Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia. Food Chemistry, London, v. 141, n. 3, p. 1740-1746, 2013.
WARAMBOI, J. G. et al. Characterization of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinization properties. Food Chemistry, London, v. 126, n. 4, p. 1759-1770, 2011.
WEI, C. et al. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating. Food Chemistry, London, v. 128, n. 3, p. 645-652, 2011.
WILLIAMS, R. et al. Sweet potato can contribute to both nutritional and food security in Timor-Leste. Field Crops Research, Amsterdam, v. 146, p. 38-43, 2013.
YADAV, A. R. et al. Changes in characteristics of sweet potato flour prepared by different drying techniques. LWT - Food Science and Technology, v. 39, n. 1, p. 20-26, 2006.
YADAV, A. R. et al. Characteristics of acetylated and enzyme-modified potato and sweet potato flours. Food Chemistry, London, v. 103, n. 4, p. 1119-1126, 2007.
YI, J. et al. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids, Amsterdam, v. 35, p. 19-27, 2014.
AHMED, A.; AKTER, M. S.; EUN, J. B. Peeling, drying temperatures and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry, London, v. 121,n. 1, p. 112-118, 2010.
AHMED, M.; SORIFA, A. M.; EUN, J. B. Effect of pretreatments and drying temperatures on sweet potato flour. International Journal of Food Science & Technology, Lincoln, v. 45, n. 4, p. 726-732, 2010.
ANTONIO, G. C. et al. Sweet Potato: Production, Morphological and Physicochemical Characteristics, and Technological Process. Fruit, Vegetable and Cereal Science and Biotechnology, v. 5, n. 2, p. 1-18, 2011.
BOUWKAMP, J. C. Sweet potato products: a natural resource for the tropics. Boca Raton, Fl, USA: CRC Press, 1985. 159-158 p.
BOVELL‐BENJAMIN, A. C. Sweet potato: a review of its past, present, and future role in human nutrition. Advances in Food and Nutrition Research, Amsterdam, v. 52, p. 1-59, 2007.
BURRI, B. J. Evaluating sweet potato as an intervention food to prevent vitamin a deficiency. Comprehensive Reviews in Food Science and Food Safety, v. 10, n. 2, p. 118-130, 2011.
DANSBY, M. Y.; BOVELL-BENJAMIN, A. C. Production and proximate composition of a hydroponic sweet potato flour during extended storage. Journal of Food Processing and Preservation, v. 27, n. 2, p. 153-164, 2003.
DAMIR, A. A. Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes. Food Chemistry, London, v. 34, n. 1, p. 41-55, 1989.
DINCER, C. et al. Effects of baking and boiling on the nutritional and antioxidant properties of sweetpotato [Ipomoea batatas (L.) Lam.] cultivars. Plant Foods and Human Nutrition, v. 66, n. 4, p. 341-347, 2011.
DONADO-PESTANA, C. M. et al. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods and Human Nutrition, v. 67, n. 3, p. 262-270, 2012.
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Agricultural data. Available at: <http://faostat.fao.org/site/339/default.aspx > Accessed: 27 nov. 2013.
FDA - FOOD AND DRUGS ADMINISTRATION (2014). Nutrition Information for Raw Vegetables. Available at: <http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm114222.htm> Accessed: 31 jan. 2014.
FONSECA, M. J. O. et al. Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars. Horticultura Brasileira, Brasília, v. 26, n. 1, p. 112-115, 2008.
GRACE, M. H. et al. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweet potato storage and impacts on bioactive properties. Food Chemistry, London, v. 145, n. 15, p. 717-724, 2014.
HUANG, X. et al. Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid. Food and Bioproducts Processing, v. 91, n. 1, p. 1-6, 2013.
INSTITUTE OF MEDICINE. Dietary References Intakes for Vitamin A, Vitamin K, Arsenic, Borom, Chromium, Copper, Iodine, Iron, Menganese, Molybdenium, Nickel, Silicon, Vanadium and Zinc. Washington, DC: National Academic Press. 2010.
ISHIDA, H. et al. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chemistry, London, v. 68, n. 3, p. 359-367, 2000.
JAMES, B. Advances in “wet” electron microscopy techniques and their application to the study of food structure. Trends in Food Science & Technology, v. 20, n. 1-4, p. 114-124, 2009.
JANZANTTI, N. S.; SANTOS, G. C.; MONTEIRO, M. Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F. Flavicarpa Deg.) Pulp. Journal of Food Processing and Preservation, v. 38, n. 1, p. 262-270, 2014.
JUNG, J. K. et al. Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots. Journal of Food Composition and Analysis, v. 24, n. 1, p. 29-37, 2011.
JUNSEI, T. et al. Mineral determination and anti-LDL oxidation activity of sweet potato (Ipomoea batatas L.) leaves. Journal Food Composition and Analysis, v. 29, n. 2, p. 117-125, 2013.
KIM, J. M. et al. Functional properties of different Korean sweet potato varieties. Food Science Biotechnology, Heidelberg, v. 20, n. 6, p. 1501-1507, 2011.
KOHYAMA, K.; NISHINARI, K. Cellulose derivatives effects on gelatinization and retrogradationsweet potato starch. Journal of Food Science, v. 57, n. 1, p. 128-131, 1992.
LAGO-VANZELA, E. S. et al. Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT - Food Science and Technology, v. 50, n. 2, p. 420-425, 2013.
LAI, Y. C. et al. Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam). Journal of Food Science and Technology, Oxford, v. 50, n. 6, p. 1193-1199, 2011.
LAURIE, S. M. et al. β-Carotene yield and productivity of orange-fleshed sweet potato (Ipomoea batatas L. Lam.) as influenced by irrigation and fertilizer application treatments. Scientia Horticulturae, Amsterdan, v. 142, p. 180-184, 2012.
LAURIE, S. M. et al. Characterization and evaluation of South African sweet potato (Ipomoea batatas (L.) Lam) land races. South African Journal of Botany, Amsterdam, v. 85, p. 10-16, 2013.
LEONEL, M.; JACKEY, S.; CEREDA, M. P. Industrial processing of manioc and sweet potato starch- a study case. Food Science and Technology, Campinas, v. 18, n. 3, p. 343-345, 1998.
LEONEL, M. et al. Avaliação de cultivares de batata doce como matéria-prima para exportação de amido. Brazilian Journal of Food Technology, Campinas, v. 7, n. 1, p. 47-55, 2004.
LEONEL, M. Análise da forma e tamanho de grânulos de amidos de diferentes fontes botânicas. Ciência e Tecnologia de Alimentos, Campinas, v. 27, n. 3, p. 579-588, 2007.
LIU, Y. et al. In vitro starch digestion and potassium release in sweet potato from Papua New Guinea. International Journal of Food Science & Technology, Lincoln, v. 45, n. 9, p. 1925-1931, 2010.
MU, T. H.; TAN, S. S.; XUE, Y. L. The amino acid composition, solubility and emulsifying properties of sweet potato protein. Food Chemistry, London, v. 112, n .4, p. 1002-1005, 2009.
NASCIMENTO, K. O. et al. Aspectos microbiológicos e informação nutricional de minimilho orgânico em conserva. Higiene Alimentar, São Paulo, v. 27, p. 3061-3065, 2013.
ORGANICS BRASIL. Newsletter do projeto organics Brazil. n. 1 dezembro, 2012 e janeiro 2013. Available at: www.organicsbrasil.org (accessed 27 January 2013).
ORGANICS BRASIL. Os orgânicos conquistam consumidores e ganham força nas prateleiras do mundo. Available at: <http://www.organicsbrasil.org/sou-imprensa-producao-organica>. Accessed: 25 dec. 2011.
PADONOU, W.; MESTRES, C.; NAGO, M. C. The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties. Food Chemistry, London, v. 89, n. 2, p. 261-270, 2005.
PINEDA-GÓMEZ, P. et al. Physicochemical characterization of traditional and commercial instant corn flours prepared with threshed white corn. CyTA - Journal of Food, Reynosa, v. 10, n. 4, p. 287-295, 2012.
QUEIROGA, R. C. F. et al. Sweet potato cultivars physiology and yield depending on the harvest period. Horticultura Brasileira, Brasília, v. 25, n. 3, p. 371-374, 2007.
RAMESH, C. R. et al. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. International Journal of Food Science & Technology, Lincoln, v. 47, n. 3, p. 452-458, 2011.
RICKMAN, J. C.; BRUHN, C. M.; BARRETT, D. M. Nutritional comparison of fresh, frozen, and canned fruits and vegetables II.Vitamin A and carotenoids, vitamin E, minerals and fiber. Journal of the Science of Food and Agriculture, v. 87, n. 7, p. 1185-1196, 2007.
RODRIGUEZ-AMAYA, D. B. A guide to carotenoid analysis in foods. Washington DC: International Life Sciences Institute Press. 64 p, 2001.
RODRIGUEZ-AMAYA, D. B. Advances in food carotenoid research: contribution of a Brazilian laboratory. Revista do Instituto Adolfo Lutz, Rio de Janeiro, v. 63, n. 2, p. 129-38, 2004.
RUMBAOA, R. G. O.; CORNAGO, D. F.; GERONIMO, I. M. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chemistry, London, v. 113, n. 4, p. 1113-1138, 2009.
SILVA, A. C. et al. Avaliação de linhagens de tomate cereja tolerantes ao calor sob sistema orgânico de produção. Revista Caatinga, Mossoró, v. 24, n. 3, p. 33-40, 2011.
STRACKE, B. A. et al. Three-year comparison of the polyphenol content and the antioxidant capacity in organically and conventionally produced apples (Malusdomestica Bork., cultivar Golden Delicious). Journal of Agriculture and Food Chemistry, London, v. 57, n. 11, p. 4598-4605, 2009.
SHIH, M. C.; KUO, C. C.; CHIANG, W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, London, v. 117, n. 1, p. 114-121, 2009.
TAMATE, J.; BRADBURY, J. H. Determination of sugars in tropical root crops using 13C N.m.r. spectroscopy: Comparison with the H.P.L.C. method. Journal of the Science of Food and Agriculture, v. 36, n. 2, p. 1291-1302, 1985.
TEOW, C. C. et al. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry, London, v. 103, n. 3, p. 829-838, 2007.
TOMLINS, K. et al. Relationship among the carotenoid content, dry matter content and sensory attributes of sweetpotato. Food Chemistry, London, v. 131, n. 1, p. 14-21, 2012.
UKPABI, U. J.; EKELEDO, E. N. Feasibility of using Orange-fleshed sweet potato as an alternative to carrot in Nigerian salad preparations. Agricultural Journal, v. 4, n. 5, p. 216-220, 2009.
USDA AND US DEPARTMENT OF HEALTH AND HUMAN SERVICES. Dietary Guidelines for Americans. Washington, DC: US Government Printing Office, 2010.
WARAMBOI, J. G.; GIDLEY, M. J.; SOPADE, P. A. Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia. Food Chemistry, London, v. 141, n. 3, p. 1740-1746, 2013.
WARAMBOI, J. G. et al. Characterization of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinization properties. Food Chemistry, London, v. 126, n. 4, p. 1759-1770, 2011.
WEI, C. et al. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating. Food Chemistry, London, v. 128, n. 3, p. 645-652, 2011.
WILLIAMS, R. et al. Sweet potato can contribute to both nutritional and food security in Timor-Leste. Field Crops Research, Amsterdam, v. 146, p. 38-43, 2013.
YADAV, A. R. et al. Changes in characteristics of sweet potato flour prepared by different drying techniques. LWT - Food Science and Technology, v. 39, n. 1, p. 20-26, 2006.
YADAV, A. R. et al. Characteristics of acetylated and enzyme-modified potato and sweet potato flours. Food Chemistry, London, v. 103, n. 4, p. 1119-1126, 2007.
YI, J. et al. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids, Amsterdam, v. 35, p. 19-27, 2014.
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20-05-2015
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Engenharia de Alimentos
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