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Study on the Influence of Different Cooking Methods on the Content of Anthocyanins in Purple Sweet Potatoes

Author(s)

Lingya Cui

Affiliation(s)

Weiyu High School, Shanghai, China

Abstract

This study aims to explore the influence of different cooking methods on the content of anthocyanins in purple sweet potatoes, so as to obtain a cooking method that can retain anthocyanins to the greatest extent and help people effectively obtain the nutrients in purple sweet potatoes in their daily diet. Methods: Purple sweet potatoes were processed by microwave, air fryer, steaming and boiling. The commercial total anthocyanin extraction kit was used in combination with the pH differential method to extract and determine the content of anthocyanins in purple sweet potatoes after different cooking processes. Results: Through this experiment, it was found that the anthocyanin detection amount of microwave purple sweet potatoes was the highest and higher than that of fresh purple sweet potatoes, with an increase rate of 72.5%. The loss rate after air fryer treatment was 2.95%, the loss rate after steaming treatment was 22.1%, and the loss rate of boiled purple sweet potatoes was 24.25%. Conclusion: According to the above results, the anthocyanin detection amount under the four cooking methods is microwave, air fryer, steaming, and boiling from large to small. From the perspective of anthocyanin retention, microwave is the best way to cook purple sweet potatoes, which can more effectively retain anthocyanins in purple sweet potatoes.

Keywords

Anthocyanin; Purple Sweet Potato; Ph Differential Method; Cooking Method; Extraction

References

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