Influence of water cooking on mineral content of brazilian sweet potato cultivars

Jaqueline Machado Soares, Camila Nogueira Espínola, Mirelly Marques Romeiro Santos, Valter Aragão do Nascimento, Daniel Araujo Gonçalves, Juliano Tadeu Vilela de Resende, Elisvânia Freitas dos Santos, Daiana Novello


The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral contents, while Amorano and UGA 29 were characterized by lower contents. Water immersion cooking reduced sodium, potassium and iron contents for all Brazilian sweet potato cultivars, while Zn, Mn and Cu showed the least changes. It is concluded that cooking in water significantly reduces the mineral content of most Brazilian sweet potato cultivars.


Sweet potatoes; Cooking; Minerals.

Full Text:



Abdel-Kader, Z. M. (1991). Effect of boiling and baking on the content of some nutrients of sweet potatoes. Food Nahrung, 35(3), 321-324.

Aywa, A. K., Nawiri, M. P., & Nyambaka, H. N. (2013). Nutrient variation in colored varieties of Ipomea batatas grown in Vihiga County, Western Kenya. International Food Research Journal, 20(2), 819-825. Recovered from

Benevides, C. M. J., Souza, M. V., Souza, R. D. B., & Lopes, M. V. (2011). Fatores antinutricionais em alimentos: revisão. Segurança Alimentar e Nutricional, 18(2), 67-79.

Bethke, P. C., & Jansky, S. H. (2008). The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science, 73(5), 80-85.

Bradbury, J. H., Bradshaw, K., Jealous, W., Holloway, W. D., & Phimpisane, T. (1988). Effect of cooking on nutrient content of tropical root crops from the South Pacific. Journal of the Science of Food and Agriculture, 43(4), 333-342.

Burgos, G., Amoros, W., Morote, M., Stangoulis, J., & Bonierbale, M. (2007). Iron and zinc concentration of native Andean potato cultivars from a human nutrition perspective. Journal of the Science of Food and Agriculture, 87(4), 668-675.

Burri, B. J. (2011). Evaluating sweet potato as an intervention food to prevent vitamin A deficiency. Comprehensive Reviews in Food Science and Food Safety, 10(2), 118-130.

Cilla, A., Bosch, L., Barberá, R., & Alegría, A. (2018). Effect of processing on the bioaccessibility of bioactive compounds - A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. Journal of Food Composition and Analysis, 68(1), 3-15.

Finglas, P. M., & Faulks, R.M. (1984). Nutritional composition of UK retail potatoes, both raw and cooked. Journal of the Science of Food and Agriculture, 35(12), 1347-1356.

Food and Agriculture Organization of the United Nations (2018). Statistics Databases. Recovered from

Gharibzahedi, S. M. T., & Jafari, S. M. (2017). The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science & Technology, 62, 119-132.

Gumul, D., Berski, W., Ziobro, R., Kruczek, M., & Areczuk, A. (2017). The influence of cooking on nutritional and functional compounds content in potato tubers. Postępy Techniki Przetwórstwa Spożywczego, 1, 18-22. Recovered from

Ikanone, C. E. O., & Oyekan, P. O. (2014). Effect of boiling and frying on the total carbohydrate, vitamin C and mineral contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) potato tubers. Nigerian Food Journal, 32(2), 33-39.

Institute of Medicine (1997). Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. Washington: National Academy Press. Recovered from

Institute of Medicine (2002). Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington: National Academy Press. Recovered from

Institute of Medicine (2004). Dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington: National Academy Press. Recovered from

Ishiguro, K., Kurata, R., Shimada, Y., Sameshima, Y., & Kume, T. (2016). Effects of a sweetpotato protein digest on lipid metabolism in mice administered a high-fat diet. Heliyon, 2(12), e00201.

Ishiguro, K., Sameshima, Y., Kume, T., Ikeda, K., Matsumoto, J., & Yoshimoto, M. (2012). Hypotensive effect of a sweet potato protein digest in spontaneously hypertensive rats and purification of angiotensin I-converting enzyme inhibitory peptides. Food Chemistry, 13, 774-779.

Kaushik, G., Satya, S., Khandelwal, R. K., & Naik, S. N. (2010). Commonly consumed Indian plant food materials in the management of diabetes mellitus. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 4(1), 21-40.

Kim, H. J., Park, W. S., Bae, J. Y., Kang, S. Y., Yang, M. H., Lee, S., ... & Ahn, M. J. (2015). Variations in the carotenoid and anthocyanin contents of Korean cultural varieties and home-processed sweet potatoes. Journal of Food Composition and Analysis, 41, 188-193.

Kunyanga, C. N., Imungi, J. K., Okoth, M. W., Biesalski, H. K., & Vadivel, V. (2012). Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT-Food Science and Technology, 45(2), 269-276.

Laurie, S. M., Van Jaarsveld, P. J., Faber, M., Philpott, M. F., & Labuschagne, M. T. (2012). Trans-β-carotene, selected mineral content and potential nutritional contribution of 12 sweetpotato varieties. Journal of Food Composition and Analysis, 27(2), 151-159.

Lima, N. V., Arakaki, D. G., Tschinkel, P. F. S., da Silva, A. F., Guimarães, R. C. A., Hiane, P. A., ... & Nascimento, V. A. (2016). First Comprehensive Study on Total Determination of Nutritional Elements in the Fruit of the Campomanesia Adamantium (Cambess.): Brazilian Cerrado Plant. International Archives of Medicine, 9(350), 1-11.

Luis, G., Rubio, C., Gutiérrez, A. J., González-Weller, D., Revert, C., & Hardisson A. (2014). Evaluation of metals in several varieties of sweet potatoes (Ipomoea batatas L.): comparative study. Environmental Monitoring and Assessment, 186(1), 433-440.

Nassar, A. M., Sabally, K., Kubow, S., Leclerc, Y. N., & Donnelly, D. J. (2012). Some Canadian-grown potato cultivars contribute to a substantial content of essential dietary minerals. Journal of Agricultural and Food Chemistry, 60(18), 4688-4696.

Sanoussi, A. F., Adjatin, A., Dansi, A., Adebowale, A., Sanni, L.O., & Sanni, A. (2016). Mineral composition of ten elites sweet potato (Ipomoea Batatas [L.] Lam.) landraces of Benin. International Journal of Current Microbiology and Applied Sciences, 5(1), 103-115.

Santos, A. M., Lima, J. S., dos Santos, I. F., Silva, E. F., de Santana, F. A., de Araujo, D. G., & dos Santos, L. O. (2017). Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools. Food chemistry, 273, 166-171.

Silva, J. B. C., Lopes, C. A. & Magalhães, J. S. (2004). Cultura da batata-doce (Ipomoea batatas L.). Brasília: EMBRAPA.

Singh, J., & Kaur L. (2016). Advances in potato chemistry and technology. (2nd ed). Palmerston North: Academic Press.

Suárez, M. H., Hernández, A. I. M., Galdón, B. R., Rodríguez, L. H., Cabrera, C. E. M., Mesa, D. R., ... & Romero, C. D. (2016). Application of multidimensional scaling technique to differentiate sweet potato (Ipomoea batatas (L.) Lam) cultivars according to their chemical composition. Journal of Food Composition and Analysis, 46, 43-49.

Tang, Y., Cai, W., & Xu, B. (2015). Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness, 4(3), 123-132.

Vizzotto, M., Pereira, E. D., de Castro, L. A. S., Raphaelli, C. D., & Krolow, A. (2017). Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco. Brazilian Journal of Food Technology, 21, e2016175.



  • There are currently no refbacks.

Base de Dados e Indexadores: Base, Diadorim,, DOI Crossref, Dialnet, Scholar Google, Redib, Doaj, Latindex, Portal de Periódicos CAPES

Research, Society and Development - ISSN 2525-3409

Licença Creative Commons
Este obra está licenciado com uma Licença Creative Commons Atribuição 4.0 Internacional

Rua Irmã Ivone Drumond, 200 - Distrito Industrial II, Itabira - MG, 35903-087 (Brasil)