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Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage

机译：贮藏期间甘薯和西葫芦品种的葡萄糖含量和体外生物利用度

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Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabé, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in winter squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs.
机译：在零，两个，四个和六个月的储存后（14° C，相对湿度（RH）80％。对于Arapey，100克原浆中的总葡萄糖含量为17.7克;博勒加德，13.2克; Cuabé，12.6克; Atlas，4.0克;在Maravilla del Mercado中为4.1克。根据红薯品种的不同，通过蒸煮过程和储存时间可将这些含量分别降低1.1至1.5倍。在冬季南瓜品种中，总葡萄糖含量没有通过烹饪而改变，而储存在第二个月中使葡萄糖含量增加了2.8倍。体外消化后，甘薯（6.4 g）释放的葡萄糖含量比冬南瓜（0.91 g）品种高7.0倍。通过体外消化释放的葡萄糖用于保存六个月的红薯没有变化，但是在冬季南瓜中，保存的Atlas释放的葡萄糖含量增加了1.6倍。总之，在甘薯和西葫芦中，消化模拟过程中的葡萄糖含量和释放的葡萄糖取决于品种和储存时间。这些因素强烈影响人体营养葡萄糖的供应，因此应根据消费者的需求调整饮食。

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