How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)

In recent years, there has been increasing interest in the functional components of sweet potato because its nutritional and medicinal value. The aim this study is to analyse how much phenolic compounds composition (derived from caffeoylquinic acids) varies as a result cooking. Traditional techniques such as: boiling, oven roasting more processing microwave cooking were tested. Three varieties cooked for different periods time under conditions. Ultrasound-assisted extraction (UAE) was used extract then, chemometric tool Box-Behnken design (BBD) successfully evaluate optimise most influential factors extraction, i.e., temperature, solvent sample-to-solvent ratio. optimal settings UAE were: 100% methanol, temperature 39.4 °C mass/volume ratio 0.5 g per 10 mL solvent. Oven potatoes resulted increased levels acids, whereas prolonged times water decreasing same.