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Comparison of Physicochemical,Organoleptic and Nutritional Abilities of Eight Sweet Potato(Ipomoea batatas)Varieties

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Food and Nutrition Sciences 2014年第2期5卷 196-311页

作者： Emy Njoh Ellong corinne billard Sandra Adenet Department of Research and Development Pole Agroalimentaire Régional de Martinique Lamentin Martinique France

In Martinique (F.W.I.), biodiversity of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the sweet potato, physicochemical, sensory and nutritional characteristics of eight varieties of sweet potato were established. The eight sweet potatoes cultivars were noticeably diverse with phenotypic, sensory, physicochemical and nutritional characteristics which were very varied. The eight cultivars grown in Martinique were advantageously positioned in relation to the globally identified sweet potato, regarding fibre, starch, potassium, copper, vitamin B1, B3 and B9 contents. Compared to the ordinary potato, Martiniquan sweet potatoes have a much better nutritional potential. Energy value and vitamin C levels were twice as much as in normal potatoes. Martiniquan sweet potatoes cultivars were also richer in minerals and vitamins, with 2.7 times more vitamin B9 and 63 times more beta-carotene than the ordinary potato.

关键词： Sweet Potato Ipomoea batatas Variety Physicochemical Characteristics Nutritional Characteristics Sensory Profile

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Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

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Food and Nutrition Sciences 2015年第3期6卷 299-313页

作者： Emy Njoh Ellong corinne billard Sandra Adenet Katia Rochefort Pôle Agroalimentaire Régional de Martinique (P.A.R.M.) Habitation Petit Morne No 375 97232 Le Lamentin Martinique France

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

关键词： Martinique Fruits and Vegetables Total Polyphenols Vitamin C Carotenoids Technology Process Food Composition Food Analysis Nutritional Quality

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