Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids

Sweet potato leaf flavonoids; ultrasonic-microwave synergistic extraction; processing storage stability; simulated digestion; individual flavonoid; antioxidant activity

Abstract :

[en] The effect of heat, high hydrostatic pressure (HHP) treatment, pH, light, temperature and simulated digestion on sweet potato leaf flavonoids (SPLF) stability was studied. Results showed heat treatment at 75 °C for 90 min or HHP treatment at 600 MPa for 30 min didn’t cause significant effect on SPLF. Heat treatment at 100 °C for 60 min and 90 min led to decrease in antioxidant activity by 20 and 25 % respectively, while pH 7.0 and 8.0 significantly decreased amount of SPLF by approximately 75 %, decreased antioxidant activity by about 30 and 47 % separately. Light treated samples recorded a decrease in SPLF by 52 % and antioxidant activity by 24 %. No significant effect on SPLF was observed for samples stored at -18 °C, 4 °C or room temperature. The retention of flavonoids and antioxidant activity was 45.9±3.6 % and 56.2±2.6 %, individually in SPLF after simulated digestion.

Disciplines :

Food science
Phytobiology (plant sciences, forestry, mycology...)

Author, co-author :

Liu, Jiang ; Université de Liège - ULiège > Terra

Mu, Taihua; Institute of Food Science and Technology

Sun, Hongnan; Institute of Food Science and Technology

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes

Language :

English

Title :

Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids

Publication date :

2020

Journal title :

International Journal of Food Science and Technology

ISSN :

0950-5423

eISSN :

1365-2621

Publisher :

Blackwell, Oxford, United Kingdom

Volume :

Issue :

Pages :

2251-2260

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14478

Name of the research project :

National Key R&D Program of China (2016YFE0133600)

Funders :

Natural Science Funding of China
Earmarked fund for China Agriculture Research System

Available on ORBi :

since 16 December 2019

Statistics

Number of views

80 (14 by ULiège)

Number of downloads

241 (4 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Bakowska, A., Kucharska, A.Z. & Oszmiański, J. (2003). The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Food Chemistry, 81, 349–355.
Bradwell, J., Hurd, M., Pangloli, P., McClure, A. & Dia, V.P. (2018). Storage stability of sorghum phenolic extracts’ flavones luteolin and apigenin. LWT–Food Science and Technology, 97, 787–793.
Cao, X., Cai, C., Wang, Y. & Zheng, X. (2018). The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innovative Food Science and Emerging Technologies, 45, 169–178.
Chen, G.L., Fan, M.X., Wu, J.L., Li, N. & Guo, M.Q. (2019). Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule. Food Chemistry, 277, 706–712.
Dykes, L. & Rooney, L.W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 52, 105–111.
Echeverry, S.M., Medina, H.I., Costa, G.M. & Aragón, D.M. (2018). Optimization of flavonoid extraction from Passiflora quadrangularis leaves with sedative activity and evaluation of its stability under stress conditions. Brazilian Journal of Pharmacognosy, 28, 610–617.
FAOSTAT. (2017). Production of crops. http://www.fao.org/faostat/en/#home. Accessed 27 December 2018.
Fernández-Jalao, I., Sánchez-Moreno, C. & De Ancos, B. (2019). Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. Innovative Food Science and Emerging Technologies, 51, 20–31.
Gunathilake, K.D.P.P., Ranaweera, K.K.D.S. & Rupasinghe, H.P.V. (2018). Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves. Food Chemistry, 245, 371–379.
Häkkinen, S.H., Kärenlampi, S.O., Mykkänen, H.M. & Törrönen, A.R. (2000). Influence of domestic processing and storage on flavonol contents in berries. Journal of Agricultural and Food Chemistry, 48, 2960–2965.
Holzwarth, M., Wittig, J., Carle, R. & Kammerer, D.R. (2013). Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées. LWT–Food. Science and Technology, 52, 116–122.
Jiménez-Aguilar, D.M., Escobedo-Avellaneda, Z., Martín-Belloso, O. et al. (2015). Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages. Food Engineering Reviews, 7, 198–208.
Khan, M.K., Ahmad, K., Hassan, S., Imran, M., Ahmad, N. & Xu, C. (2018). Effect of novel technologies on polyphenols during food processing. Innovative Food Science and Emerging Technologies, 45, 361–381.
Li, X., Lin, J., Gao, Y., Han, W. & Chen, D. (2012). Antioxidant activity and mechanism of Rhizoma Cimicifugae. Chemistry Central Journal, 6, 140.
Li, F., Chen, G., Zhang, B. & Fu, X. (2017). Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Research International, 100, 19–30.
Lim, M.Y., Huang, J., Zhao, B.X., Zou, H.Q. & Yan, Y.H. (2016). Influence of storage duration and processing on chromatic attributes and flavonoid content of moxa floss. Journal of Integrative Medicine, 14, 69–76.
Liu, J., Mu, T.H., Sun, H.N. & Fauconnier, M.L. (2019). Optimization of ultrasonic–microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology. Journal of Food Processing and Preservation, 43, e13928.
Minekus, M., Alminger, M., Alvito, P. et al. (2014). A standardised static in vitro digestion method suitable for food - an international consensus. Food & Function, 5, 1113–1124.
Mosele, J.I., Macià, A., Romero, M.P., Motilva, M.J. & Rubió, L. (2015). Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds. Journal of Functional Foods, 14, 529–540.
Može Bornšek, Š., Polak, T., Skrt, M., Demšar, L., Poklar Ulrih, N. & Abram, V. (2015). Effects of industrial and home-made spread processing on bilberry phenolics. Food Chemistry, 173, 61–69.
Patras, A., Brunton, N.P., Da Pieve, S. & Butler, F. (2009). Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technologies, 10, 308–313.
Rabadán, A., Álvarez-Ortí, M., Pardo, J.E. & Alvarruiz, A. (2018). Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions. Food Chemistry, 259, 31–35.
Spínola, V., Llorent-Martínez, E.J. & Castilho, P.C. (2018). Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion? Food Chemistry, 259, 105–112.
Struck, S., Plaza, M., Turner, C. & Rohm, H. (2016). Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science & Technology, 51, 1305–1318.
Sun, H., Mu, T., Xi, L., Zhang, M. & Chen, J. (2014). Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 156, 380–389.
Teleszko, M., Nowicka, P. & Wojdyło, A. (2016). Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices. Journal of Food Composition and Analysis, 54, 10–19.
Tomas, M., Beekwilder, J., Hall, R.D., Sagdic, O., Boyacioglu, D. & Capanoglu, E. (2017). Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chemistry, 220, 51–58.
Touati, N., Tarazona-Díaz, M.P., Aguayo, E. & Louaileche, H. (2014). Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam. Food Chemistry, 145, 23–27.
Tsai, P., Huang, H. & Huang, T. (2004). Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage. Journal of Food Quality, 27, 497–505.
Xi, L., Mu, T. & Sun, H. (2015). Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chemistry, 172, 166–174.
Zeng, Z., Hu, X., McClements, D.J. et al. (2019). Hydrothermal stability of phenolic extracts of brown rice. Food Chemistry, 271, 114–121.