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Sweet potato cultivar flesh color and compositional effects on glycemic index
Author(s) -
Allen Jonathan C.,
Sun Wen,
Truong Van Den
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1079.24
Subject(s) - flesh , cultivar , anthocyanin , chlorogenic acid , orange (colour) , carotene , chemistry , food science , cyanidin , pigment , carotenoid , ipomoea , horticulture , biology , organic chemistry
Sweet potatoes are rich in dietary fiber, minerals, vitamins and bioactive compounds such as β‐carotene, phenolics and anthocyanins that provide distinctive skin and flesh colors. Although high in carbohydrate, sweet potatoes usually have moderate (56–69) glycemic index (GI). This study aimed to 1) investigate GI of different commercial cultivars of sweet potatoes; 2) determine how the GI is impacted by specific plant components. Eight sweet potato cultivars with white, yellow, orange, or purple flesh were analyzed for moisture, ash, fat, protein, dietary fiber, β‐carotene, total phenolics and anthocyanin contents by AOAC methods. Orange‐fleshed sweet potato ‘Evangeline’ had the highest β‐carotene with 116.56 μg/g, and purple sweet potato ‘Stokes’ had the highest total anthocyanin (6.35 mg/g) and total phenolics (3.07 mg of chlorogenic acid equivalent/g). The normalized GI determined by 10 human subjects was lowest, 65.8 ± 22.9, for Stokes and highest, 80.0 ± 18.14, for O'Henry (white) although there were no significant differences among cultivars ( P = 0.780), and no correlation of pigment (β‐carotene, anthocyanins, total phenols) concentration with normalized GI was found. The data indicate that color or macronutrient content of different sweet potato cultivars does not significantly affect GI. Support: North Carolina SweetPotato Commission