Title:	Chemistry composition and bioaccessibility study ofPhenolic compounds and carotenoids of new brazilian biofortified sweet potato “CIP BRS Nuti”
Authors:	SILVA, M. C. C. da MONTEIRO, L. I. da S. PRADO, D. de S. CARVALHO, A. J. de B. A. MAGNANI, M. MELLO, A. F. S. GOMES, E. C. de S. LIMA, M. dos S.
Affiliation:	MARIA CARLA CÂNDIDO DA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; LARISSA IRIS DA SILVA MONTEIRO, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; DARLANNA DE SOUZA PRADO, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; MARCIANE MAGNANI, UNIVERSIDADE FEDERAL DA PARAÍBA; ALEXANDRE FURTADO SILVEIRA MELLO, CNPH; ERBS CINTRA DE SOUZA GOMES, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; MARCOS DOS SANTOS LIMA, UNIVERSIDADE FEDERAL DA PARAÍBA.
Date Issued:	2026
Citation:	Food Chemistry International, v. 2, n. 1, p. 23-33, Mar. 2026.
Description:	Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This workis the first comprehensive study of the bioactive potential of the new Brazilian biofortified sweet potato cultivar “CIP BRS Nuti.”In two harvests, the chemical composition and profiles of organic acids, phenolic compounds, and carotenoids were analyzedusing high‐performance liquid chromatography. The bioaccessibility of phenolics and carotenes was also studied. The mainsimple sugars and organic acids found were glucose, fructose, citric, malic, succinic, and lactic acids. “CIP BRS Nuti” showedhigh concentrations of chlorogenic acid (228.3–330.4 mg/kg) and hesperidin (385.2–530.9 mg/kg), with the presence of otherphenolics such as catechin, epicatechin, and procyanidin B1, with high levels of bioaccessibility (> 104%). The main carotenoidquantified was 9‐cis‐β‐carotene (294.9–503.8 mg/kg), with low bioaccessibility, but β‐carotene and lycopene were also present.Our results show the nutritional and bioactive potential of the “CIP BRS Nuti” potato, providing essential information for its usein food and industrialization, with an applied view to nutrition and food science.
Thesagro:	Batata Doce Carotenóide
Keywords:	Cultivar CIP BRS Nuti
ISSN:	3065-9027
DOI:	https://doi.org/10.1002/fci2.70041
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPH)