title: Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties.
abstract: Sweetpotato phytochemical content was evaluated in four genotypes (NCPUR06-020, Covington, Yellow Covington, and NC07-847) at harvest and after curing/storage for 4 or 8 months. Curing and storage for up to 8 months did not significantly affect total phenolic content in Covington, Yellow Covington, and NC07-847, however for NCPUR06-020, a purple-fleshed selection, total phenolic content declined mainly due to anthocyanin degradation during storage. Covington had the highest carotenoid content at harvest time (281.9 μg/g DM), followed by NC07-847 (26.2 μg/g DM), and after 8 months, total carotenoids had increased by 25% and 50%, respectively. Antioxidant activity gradually declined during storage, and freshly harvested sweetpotatoes also demonstrated higher anti-inflammatory capacity as gauged by inhibition of lipopolysaccharide-induced reactive oxygen species (ROS) in SH-SY5Y cells. Gradual changes in sweetpotato phytochemical content and antioxidant and anti-inflammatory capacity were noted during normal long-term storage, but the specific effects were genotype-dependent.
authors.affiliation: Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States; USDA-ARS, SAA Food Science Research Unit, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, United States.
authors.forename: Mary H
authors.initials: MH
authors.lastname: Grace
authors.forename: Gad G
authors.initials: GG
authors.lastname: Yousef
authors.forename: Sally J
authors.initials: SJ
authors.lastname: Gustafson
authors.forename: Van-Den
authors.initials: VD
authors.lastname: Truong
authors.forename: G Craig
authors.initials: GC
authors.lastname: Yencho
authors.forename: Mary Ann
authors.initials: MA
authors.lastname: Lila
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000302:isolation & purification; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000302:isolation & purification; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification; D001205:Ascorbic Acid / Q000032:analysis* / Q000302:isolation & purification; D002338:Carotenoids / Q000032:analysis* / Q000302:isolation & purification; D045744:Cell Line, Tumor; D002470:Cell Survival; D002851:Chromatography, High Pressure Liquid; D061353:Food Storage; D005838:Genotype; D006801:Humans; D027723:Ipomoea batatas / Q000737:chemistry* / Q000235:genetics / Q000378:metabolism; D008070:Lipopolysaccharides; D010636:Phenols / Q000032:analysis* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry; D017382:Reactive Oxygen Species / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D000893:Anti-Inflammatory Agents; D000975:Antioxidants; D008070:Lipopolysaccharides; D010636:Phenols; D010936:Plant Extracts; D017382:Reactive Oxygen Species; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Antioxidant activity; Carotenoids; Phenolics; Postharvest; Storage; Sweetpotato