Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC
Autor: | Vincent Lebot |
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Jazyk: | angličtina |
Rok vydání: | 2017 |
Předmět: |
Sucrose
Teneur en glucides Starch F60 - Physiologie et biochimie végétale Composition des aliments Orange (colour) Ipomoea 01 natural sciences F30 - Génétique et amélioration des plantes chemistry.chemical_compound Hydrolysis Analyse quantitative 0404 agricultural biotechnology Botany Variété Food science Ipomoea batatas Q04 - Composition des produits alimentaires Maltose Technique analytique biology Chromatographie en couche mince Patate douce Flesh 010401 analytical chemistry food and beverages Fructose Composition chimique 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences chemistry Original Article U30 - Méthodes de recherche Food Science |
Zdroj: | Journal of Food Science and Technology |
Popis: | When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total sugars in four commercial varieties and to compare them to 243 hybrids grouped by flesh colour (white, orange, purple). In commercial varieties, mean maltose content varied from 10.26 to 15.60% and total sugars from 17.83 to 27.77% on fresh weight basis. Hybrids showed significant variation in maltose content within each group, with means ranging from 7.65% for white-fleshed, to 8.53% in orange- and 11.98% in purple-fleshed. Total mean sugars content was 20.24, 22.11 and 26.84% respectively for white, orange and purple flesh hybrids. No significant correlations were detected between individual sugars but maltose and total sugars content were highly correlated. Compared to the best commercial variety (Baby), 25 hybrids (10.3%) presented a higher maltose content and 40 (16.5%) showed a higher total sugars content. HPTLC was observed as an attractive, cost efficient, high-throughput technique for quantitating maltose and total sugars in sweet potatoes. Perspectives for improving sweet potato quality for consumers' requirements are also discussed. |
Databáze: | OpenAIRE |
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