Effects of drying on the bioactive compounds in organic sweet potatoes (Ipomoea batatas)
Resumo
Sweet potato (Ipomoea batatas L.) is a source of vitamin A, carbohydrates, organic acids, and minerals. It is rich in bioactive compounds, making it a very healthy food. Indeed, it helps in the prevention of various diseases such as cardiovascular diseases, certain types of cancer, and in controlling the glycemic index of people with diabetes. Additionally, it provides nutrients for at-risk groups, such as children and pregnant women with deficiencies in magnesium and vitamin A. In its natural form, sweet potatoes have high water activity, making them highly perishable and reducing their shelf life. This study aimed to evaluate the influence of the drying process at different temperatures (50, 60, and 70°C) and thicknesses (1, 2, and 3 mm) on the antioxidant content and phenolic compounds of two sweet potato cultivars: BDI (Brasilândia) and BDII (not cataloged). The drying process was evaluated based on 10 mathematical models, comparing the coefficient of determination (R²), chi-square (χ²) value, and root mean squared error (RMSE). The Page model stood out for the BDI cultivar and the diffusion approximation and Page models were significant for the BDII cultivar. The total phenolic content ranged from 71.67 to 99.33 mg gallic acid equivalents 100 g-1. The 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods were used to quantify antioxidant activity, with values ranging from 21.93 to 51.53 µmol Trolox 100 g-1 and 656.34 to 1021 µM ferrous sulfate 100 g-1, respectively. A drying temperature of 70°C combined with a thickness of 1 mm required a shorter drying time to reach the equilibrium moisture content, between 2 and 3 hours.
Downloads
Referências
Alam, M. K., Rana, Z. H., & Islam, S. N. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5(3), 1-10. https://doi.org/10.3390/foods5030064
Amaro, G. B., Talamini, V., Fernandes, F. R., Silva, G. O., & Madeira, N. R. (2019). Desempenho de cultivares de batata-doce para rendimento e qualidade de raízes em Sergipe. Revista Brasileira de Ciências Agrárias, 14(1), 1-6. https://doi.org/10.5039/agraria.v14i1a5628
Araujo, C. S. P., Andrade, F. H. A., Galdino, P. O. G., & Pinto, M. S. C. (2015). Desidratação de batata-doce para fabricação de farinha. Agropecuária Científica no Semiárido, 11(4), 33-41. https://doi.org/10.30969/acsa.v11i4.687
Aziz, A. A., Padzil, A. M., & Muhamad, I. I. (2018). Effect of incorporating purple-fleshed sweet potato in biscuit on antioxidant content, antioxidant capacity and colour characteristics. Malaysian Journal of Analytical Sciences, 22(4), 667-675. https://doi.org/10.17576/mjas-2018-2204-13
Berni, P., Chitchumroonchokchai, C., Caniatti-Brazaca, S. G., Moura, F. F., & Failla, M. L. (2015). Comparison of content and in vitro bioaccessibility of provitamin A carotenoid in home cooked and commercially processed orange fleshed sweet potato (Ipoema batatas Lam). Plant Foods for Human Nutrition, 70, 1-8. https://doi.org/10.1007/s11130-014-0458-1
Doymaz, I. (2011). Thin-layer drying characteristics of sweet potato slices and mathematical modelling. Heat and Mass Transfer, 47, 277-285. https://doi.org/10.1007/s00231-010-0722-3
Ekwere, I. U., Reuben, E. B., & Oseribho, O. I. (2019). Mathematical and kinetic modelling for convective hot air drying of sweet potatoes (Ipomoea batatas L.). American Journal of Chemical Engineering, 7(1), 22-31. https://doi.org/10.11648/j.ajche.20190701.13
Fontes, L. C. B., Sivi, T. C., Ramos, K., & Queiroz, F. P. C. (2012). Efeito das condições operacionais no processo de desidratação osmótica de batata-doce. Revista Brasileira de Produtos Agroindustriais, 14(1), 1–13. https://doi.org/10.15871/1517-8595/rbpa.v14n1p1-13
Food and Agriculture Organization of the United Nations. (2016). FAOSTAT: Crops and livestock products. FAO. http://www.fao.org/faostat/en/#data/QC
He, X.-L., Li, X.-L., Lv, Y.-P., & He, Q. (2015). Composition and color stability of anthocyanin-based extract from purple sweet potato. Food Science and Technology, 35(3), 468-473. https://doi.org/10.1590/1678-457X.6687
Horowitz, W. (Ed.). (2002). Official methods of analysis of the AOAC International (17th ed.). AOAC International.
Instituto Brasileiro de Geografia e Estatística. (2020). Sistema IBGE de Informação Safra. IBGE. http://www.ibge.gov.br
Kubow, S., Iskandar, M. M., Sabally, K., Azadi, B., Ekbatan, S. S., Kumarathasan, P., Das, D. D., Prakash,S., Burgos, G., & Felde, T. (2016). Biotransformation of anthocyanin’s from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system. Food Chemistry, 192, 171-177. https://doi.org/10.1016/j.foodchem.2015.06.105
Leite, A. L., Silva, F. S., Porto, A. G., Piasson, D., & Santos, P. (2015). Contração volumétrica e cinética de secagem de fatias de banana variedade terra. Pesquisa Agropecuária Tropical, 45(2), 155-162. https://doi.org/10.1590/1983-40632015v4530270
Mendoza, J., Vargas, P., Evangelista, M., Sartori, M., & Ming, L.C. (2018). Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, São Paulo State, Brazil. Acta Horticulturae, 3, 953-958. https://doi.org/10.17660/ActaHortic.2018.1194.135
Mohanraj, R., & Sivasankar, S. (2014). Sweet potato (Ipomoea batatas [L.] Lam.) – A valuable medical food: A review. Journal of Medical Food, 17(7), 733-741. https://doi.org/10.1089/jmf.2013.2818
Montefusco, A., Durante, M., Grassi, S., Piro, G., Dalessandreo, G., & Lenucci, M. S. (2014). Assessment of sweet potato (Ipomoea batatas (L.) Lam.) for bioethanol production in southern Italy. Plant Biosystems, 148, 1117-1126. https://doi.org/10.1080/11263504.2014.965799
Nascimento, J. V., Giuliangeli, V. C., Kato, T., Calliari, C. M., & Shirai, M. A. (2021). Compostos fenólicos e capacidade antioxidante de extratos de flor de Clitoria ternatea L. Research, Society and Development, 10(11), 1-7. https://doi.org/10.33448/rsd-v10i11.19450
Santos, J., Souza, D. C. L., Santana, M. M., Castro, A. A., & Silva, G. F. (2012). Estudo da cinética de secagem de batata-doce (Ipomoea batatas). Revista Brasileira de Produtos Agroindustriais, 14(4), 323-328. https://doi.org/10.15871/1517-8595/rbpa.v14n4p323-328
Savas, E. (2022). The modelling of convective drying variables’ effects on the functional properties of sliced sweet potatoes. Foods, 11(5), 1-16. https://doi.org/10.3390/foods11050741
Silva, E. S., Oliveira, J., Machado, A. V., & Costa, R. D. (2015). Secagem de grãos e frutas: Revisão bibliográfica. Revista Brasileira de Agrotecnologia, 5(1), 19-23.
Silva, L. M. M., Souza, F. C., Souza, E. P., Mata, M. E. R. M. C., & Duarte, M. E. M. (2014). Modelos de predição da cinética de secagem dos grãos de guandu. Brazilian Journal of Food Technology, 17(4), 310-318. https://doi.org/10.1590/1981-6723.3014
Silva, P. I. S., Oriente, S. F., Ramos, N. J. S., Gouveia, D. S., Mota, M. M. A., & Rodrigues, C. G. (2018). Aplicação de modelos matemáticos no estudo da cinética de secagem da casca da batata-doce (Ipomoea batatas). IV Encontro Nacional da Agroindústrias, 1, 97924, 1-7. https://doi.org/10.17648/enag-2018-91646
Silveira, M. A., Souza, F. R., Alvim, T. D., Dias, L. E., Santana, W. R., Vital, M. D., & Costa, D. M. (2016). A cultura da batata-doce como fonte de matéria prima para produção de etanol. Boletim Técnico UFT. Laboratório de Sistemas de Produção de Energia a Partir de Fontes Renováveis – LASPER/UFT.
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. https://doi.org/10.5344/ajev.1965.16.3.144
Souza, D. G., Resende, O., Moura, L. C., Ferreira Junior, W. N., & Andrade, J. W. S. (2019). Drying kinetics of the sliced pulp of biofortified sweet potato (Ipomoea batatas L.). Engenharia Agrícola, 39(2), 176-181. https://doi.org/10.1590/1809-4430-Eng.Agric.v39n2p176-181/2019
Sun, H., Mu, T., Xi, L., Zhang, M., & Chen, J. (2014). Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional. Food Chemistry, 156(1), 380-389. https://doi.org/10.1016/j.foodchem.2014.01.079
Taylor, R. (1990). Interpretation of the correlation coefficient: A basic review. Journal of Diagnostic Medical Sonography, 6(1), 35-39. https://doi.org/10.1177/87564793900060010
Tejeda, L., Mollinedo, P., Aliaga-Rossel, E., & Peñarrieta, J. M. (2020). Antioxidants and nutritional composition of 52 cultivars of native Andean potatoes. Potato Research, 63, 579-588. https://doi.org/10.1007/s11540-020-09458-w
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675. https://doi.org/10.1016/j.jfca.2006.01.003
Viana, K. M., Rigueto, C. V. T., Borges, R. T., Ribeiro, C. R. M., & Geraldi, C. A. Q. (2018). Extração e estudo da cinética de secagem da fécula da batata-doce. Natural Resources, 8(1), 1-8. https://doi.org/10.6008/CBPC2237-9290.2018.001.0001
Yang, J., Chen, J.-F., Zhao, Y.-Y., & Mao, L.-C. (2010). Effects of drying processes on the antioxidant properties in sweet potatoes. Agricultural Sciences in China, 9(10), 1522-1529. https://doi.org/10.1016/S1671-2927(09)60246-7
Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J. (2017). HPLC-DAD-ESI-MS² analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction. Food Chemistry, 215, 391-400. https://doi.org/10.1016/j.foodchem.2016.07.157
Copyright (c) 2026 Okelyton Ayres Pacheco, Luciana Alves da Silva, Ana Paula Stafussa, Rita de Cassia Bergamasco, Mônica Regina da Silva Scapim (Autor)
This work is licensed under a Creative Commons Attribution 4.0 International License.
DECLARAÇÃO DE ORIGINALIDADE E DIREITOS AUTORAIS
Declaro que o presente artigo é original, não tendo sido submetido à publicação em qualquer outro periódico nacional ou internacional, quer seja em parte ou em sua totalidade.
Os direitos autorais pertencem exclusivamente aos autores. Os direitos de licenciamento utilizados pelo periódico é a licença Creative Commons Attribution 4.0 (CC BY 4.0): são permitidos o compartilhamento (cópia e distribuição do material em qualqer meio ou formato) e adaptação (remix, transformação e criação de material a partir do conteúdo assim licenciado para quaisquer fins, inclusive comerciais.
Recomenda-se a leitura desse link para maiores informações sobre o tema: fornecimento de créditos e referências de forma correta, entre outros detalhes cruciais para uso adequado do material licenciado.
