Sweet Potato Is Not Simply an Abundant Food Crop: A

Overview

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Key numbers

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• Emily P. Laveriano-Santos 1,2,3,‡ , Anallely López-Yerena 1,2,‡ , Carolina Jaime-Rodríguez 2,4 ,
• Johana González-Coria 2,4 , Rosa M. Lamuela-Raventós 1,2,3 , Anna Vallverdú-Queralt 1,2,3 , Joan Romanyà 2,4, *
• 1 Department of Nutrition, Food Science and Gastronomy XIA, Faculty of Pharmacy and Food Sciences,
• University of Barcelona, 08028 Barcelona, Spain
• 2 Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
• 3 CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III,
• 4 Department of Biology, Health, and Environment, Faculty of Pharmacy and Food Sciences,
• Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
• † Dedicated to Joan Bosch on the occasion of his 75th birthday.
• maize, potato, barley, and cassava, and the fifth in developing countries (1). Sweet potato
• around 50% of the crop used for animal feed.
• Copyright: © 2022 by the authors. Sweet potato tubers contain macronutrients such as starch, dietary fiber, and pro-
• distributed under the terms and A (as carotenoids), anthocyanins (purple sweet potatoes), flavonoids, and coumarins (2).
• Attribution (CC BY) license (https:// proteins, as well as certain vitamins and minerals (3), and it has higher levels of provitamin
• creativecommons.org/licenses/by/ A, vitamin C, and minerals than wheat or rice (4).
• Antioxidants 2022, 11, 1648. https://doi.org/10.3390/antiox11091648 https://www.mdpi.com/journal/antioxidants
• attracting the attention of the food industry, consumers, and scientists (5), not only as a
• healthy product but also as an ingredient for functional foods (6). These phytochemicals
• health and longevity in consumers (7).
• The color of this food is linked to its beneficial health effects (6). Lighter fleshed
• yellow color is associated with a higher content of carotenoids, mainly ß-carotene (8).
• those varieties that are purple have very high levels of anthocyanins (9,10).
• composition and possible health effects (11) and the protocols developed for plant regener-
• ation as an alternative method to produce disease-free planting material (12). Beyond the
• carotenoids (9,13–17). Thus, the dominant pigments in purple sweet potatoes are anthocyanins
• the available data can be influenced by the extraction and analytical methods (18,19).
• acids (14). Flavonoids are mainly found in purple-fleshed potatoes in the form of anthocyanins
• and quercetin glycosides (13,14). The yellow- and orange-fleshed tubers contain a mixture of
• phenolic acids, above all caffeic acid, chlorogenic acid, and caffeoylquinic acid derivatives (14).
• 2.1.1. Total (Poly)phenol Content
• are present in a broad range from 10 to 408 mg of chlorogenic acid equivalents/100 g of
• fresh weight (9,20,21) or from 1.8 to 136.1 mg of gallic acid equivalents/100 g fresh weight
• (Tables 1–3) (13,22). The wide variability of (poly)phenol content in sweet potatoes is associ-
• flesh (9). This variation can also be influenced by environmental factors such as the type of
• soil, sun exposure, rainfall, and level of ripeness, as well as the cultivation method (13,23).
• US ranged from 57.1 to 78.6 mg of chlorogenic acid equivalents/100 g of fresh weight (20),
• whereas orange sweet potatoes grown in Bangladesh contained about 94.3–136.1 mg gallic
• acid equivalents/100 g fresh weight (Table 1) (13). Moreover, food processing techniques,
• including cooking, can also alter the TPC in this root vegetable (1,18,24).
• Table 1. (Poly)phenol content of orange sweet potato flesh.
• Methanol (80%) Folin–Ciocalteu TPC ~1.4 mg CA/g FW
• Methanol (80%) pH-differential TAC <0.1 mg anthocyanins/g FW

Methods (brief)

• Origin Sample Extraction Analytical Method Phytochemical Amount of Phytochemical Ref.
• HPLC-DAD and LC-MS/MS - 4,5-di-O-caffeoylquinic acid 0.6 to 2.4
• Korea HPLC system p-coumaric, p-hydroxybenzoic, sinapic, syringic, Phenolic acids: 71.1 µg/g DW (p-hydroxybenzoic acid:7.8, (27)
• CA: chlorogenic acid; DE: dry extract; DW: dry weight; FW: Fresh weight; GA: gallic acid, HPLC: high-performance liquid chromatography; MS: mass spectrometry; TPC: Total phenolic
• Origin Sample Extraction Analytical Method Phytochemical Amount of Phytochemical Ref.
• UHPLC-(ESI)-Qtof, UPLC-Ion trap, and Cya -3-O-glc 943 to 3962 mg/kg DW (22)
• 0.2% HCl in methanol HPLC -DAD
• 0.2% HCl in methanol UHPLC-(ESI)-QqQ acids. dicaffeoylquinic acids 19 to 24. (22)
• Reverse-phase HPLC Peo and Cya NS
• China HPLC- MS/MS 13.7 mg total anthocyanins /100 g (29)
• Korea Methanol (50%) with 1.2 M HCl at 80 ◦ C HPLC system (27)
• Origin Sample Extraction Analytical Method Phytochemical Amount of Phytochemical Ref.
• Japan methanol/water (1:1, v/v), and HPLC-DAD, HPLC-ESI-MSn Peo3-soph-5-glc (Peo-3-(60 0 -caffeoylsoph)-5-glc, NS (33)
• HPLC-TOF/MS, HPLC/MS/MS, and
• Origin Sample Extraction Analytical Method Phytochemical Amount of Phytochemical Ref.
• USA 5% formic acid water HPLC/MS-MS Steamed: 1060 mg/100 g DW
• China Methanol:Water (7:3, v/v) HPLC-MS NS (36)
• CA: chlorogenic acid; Cya: cyanidin; DE: dry extract; DW: dry weight; ESI: electrospray ionization; FW: Fresh weight; Glc: glucoside; HPLC: high-performance liquid chromatography;

Implications

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Wiki pages this source may touch

• Fish — marine, predatory (tuna, swordfish, shark, king mackerel)
• Mixed Meals / Prepared Foods
• Aluminum

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