Výskumný ústav potravinársky

Cvetković, B. – Šimurina, O. – Đerić Ilić, N. – Matić, M. – Mitrović, J. – Djordjević, M. – Belović, M. – Filipčev, B.
The effect of thermal treatments on nutritional composition, bioactive compounds and texture of orange-fleshed sweet potato and pumpkin
Journal of Food and Nutrition Research, 64, 2025, č. 1, s. 50-60

Miljana Djordjević, Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia. E-mail: miljana.djordjevic@fins.uns.ac.rs

Original article
Received 14 May 2024; 1st revised 21 November 2024; accepted 13 January 2025; published online 28 February 2025.

DOI: https://doi.org/10.64122/LDJN7988

Súhrn: Changes in the nutrient composition and texture of sweet potato and pumpkin caused by thermal treatments such as steaming (20 min), oven baking (15 min at 200 °C) and drying (50 °C) were investigated. Saccharose, proteins and ash content increased in all samples except for proteins and ash in steamed pumpkin. The dietary fibre content increased in sweet potato, regardless of the treatment, in contrast to pumpkin. Significant reduction of L-ascorbic acid, alpha-tocopherol and total carotenoids was noted in sweet potato. The highest true retentions (~60–70 %) were observed for L-ascorbic acid and alpha-tocopherol after steaming. Total carotenoids underwent degradation at the largest extent: ~66 %, ~80 %, and 99 % after steaming, baking and drying, respectively. Steaming resulted in an increase in the content of all the examined bioactive compounds in pumpkin. alpha-tocopherol increased after oven-baking and drying, but to a lesser extent compared to steaming, while a decrease was noted for L-ascorbic acid and total carotenoids. Considering bioactive compound retention, steaming was established as a preferred treatment method. The most resilient bioactive compound to thermal treatments was alpha-tocopherol, in contrast to total carotenoids, which were prone to higher degradation. The bioactive compounds were better preserved in pumpkin compared to sweet potato, regardless of the thermal treatment.

Kľúčové slová: sweet potato; pumpkin; thermal treatment; L-ascorbic acid; alpha-tocopherol; carotenoids

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