Record Details

Replication data for: B-Carotene, Iron and Zinc Content, Effect of Storage and Type of Cooking in Sweet Potato (Ipomoea batatas L.) Genotypes

International Potato Center Dataverse OAI Archive

View Archive Info
 
 
Field Value
 
Title Replication data for: B-Carotene, Iron and Zinc Content, Effect of Storage and Type of Cooking in Sweet Potato (Ipomoea batatas L.) Genotypes
 
Identifier https://doi.org/10.21223/P3/TMFHKL
 
Creator Carpio, Rossemary
Sotelo, Alejandrina
Gruneberg, Wolfgang
 
Publisher International Potato Center
 
Description Sweet potato (Ipomoea batatas L) is the main component in the diet of millions of people living in tropical countries, and an improvement in β-carotene content could increase the supply of vitamin A to meet a greater part of the daily requirements of people. In the present study, the content of β-carotene (BC), iron (Fe) and zinc (Zn) were determined in 25 genotypes of sweet potato from two localities: La Molina and San Ramón. Furthermore, the changes in BC content in seven sweet potato genotypes were investigated using different cooking methods and storage times. The content of BC was measured via absorbance at 450 nm and identified through HPLC while Fe and Zn content were determined through ICP-OES techniques. The results show significant variation between genotype, environment and in the genotype-environment interaction. BC content in freshly harvested raw root ranged from 7.62 to 18.93 mg /100 g in fresh weight (PF), iron content ranged from 0.40 to 0.9 6mg/100 g PF and the zinc content ranged from 0.25 to 0.51 mg/100 mg PF. Genotypes 440442 and 440518 showed the highest levels of BC in both localities. Differences in BC content were found among cooking methods and storage times. BC concentration in boiled roots (15.15 mg/100 g PF) evaluated was higher than in baked roots (14.29 mg/100 g PF); however, without differences between genotypes 440442 and 420081 due to the cooking methods. BC content of root increased with storage time, where genotype 440442 showed the highest levels of BC during storage time, while genotypes 440413 and 440513 did not differ during storage time.
 
Subject Agricultural Sciences
Sweet potato
B-carotene
Iron
Zinc
Cooking
Storage
 
Language English
 
Contributor Administrator, CIP
CGIAR Research Program on Roots, Tubers and Bananas (RTB)
International Potato Center
Harvest Plus
Suarez, Victor
 
Type xls