Canan, I., Gundogdu, M., Seday, U., Oluk, C.A., Karasahin, Z., Eroglu, E.C. and Yazici, E. (2016) Determination of Antioxidant, Total Phenolic, Total Carotenoid, Lycopene, Ascorbic Acid, and Sugar Contents of Citrus Species and Mandarin Hybrids. Turkish Journal of Agriculture and Forestry, 40, 894-899.
https://doi.org/10.3906/tar-1606-83

has been cited by the following article:

• TITLE: A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides

  AUTHORS: Toratane Munegumi, Akito Goto, Yoshihide Nakamura

  KEYWORDS: Microwave-Assisted Heating, Sweat Potato, Saccharides, HPLC, Amino Column

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.3, March 26, 2019

  ABSTRACT: Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high temperature. The microwave-irradiation produced 5.3 g maltose per 100 g sweat potatoes in 30 s, which was faster than conventional heating (3.9 g maltose per 100 g in 300 s). Fructose level increased with the longer reaction time under microwave-irradiation (from 1.33 g to 1.65 g in 120s), but decreased with a longer reaction time under conventional heating (from 0.99 g to 0.83 g in 1200 s). This study demonstrates the differences in the reactions and products between microwave-irradiation and conventional heating.