Culinary secrets of sweet potatoes: A metabolomic perspective

Jiahao Zhang; Wenhao Zhong; Bolin Wei; Biao Zhao; Yanyue Liang; Yihang Jiang; Tongxian Zhou; Jiatong Han; Zixian Wu; Honglin Yang; Shunhong Feng; Wenyi Wang; Mengyun Xu

doi:10.1016/j.foodchem.2025.147145

Culinary secrets of sweet potatoes: A metabolomic perspective

Food Chem. 2026 Jan 1;498(Pt 1):147145. doi: 10.1016/j.foodchem.2025.147145. Epub 2025 Nov 19.

Authors

Jiahao Zhang¹, Wenhao Zhong², Bolin Wei³, Biao Zhao³, Yanyue Liang⁴, Yihang Jiang⁴, Tongxian Zhou⁵, Jiatong Han², Zixian Wu², Honglin Yang², Shunhong Feng⁶, Wenyi Wang⁷, Mengyun Xu⁸

Affiliations

¹ National Engineering Research Center of Plant Space Breeding, South China Agricultural University, Guangzhou 510642, China; College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
² National Engineering Research Center of Plant Space Breeding, South China Agricultural University, Guangzhou 510642, China; Key Laboratory for Enhancing Resource Use Efficiency of Crops in South China, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou 510642, China; College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
³ College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
⁴ College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
⁵ Shilitian Agricultural Technology Co., Ltd., Yangjiang 529500, China.
⁶ Puning Agricultural Science Research Institute, Puning 515342, China.
⁷ National Engineering Research Center of Plant Space Breeding, South China Agricultural University, Guangzhou 510642, China; Key Laboratory for Enhancing Resource Use Efficiency of Crops in South China, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou 510642, China; College of Agriculture, South China Agricultural University, Guangzhou 510642, China. Electronic address: wywang@scau.edu.cn.
⁸ College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, China. Electronic address: xumengyun121018@scau.edu.cn.

PMID: 41275552
DOI: 10.1016/j.foodchem.2025.147145

Abstract

Sweet potato is a globally important root crop known for its exceptional nutritional density. Various cooking methods, such as baking, boiling, and steaming, are used to enhance palatability and modify functional properties. Here, we explored the effects of culinary techniques in sweet potatoes. A total of 3794 non-volatile metabolites were identified across raw and cooked samples, providing a comprehensive metabolic snapshot of sweet potato under different processing conditions. Specifically, 1776, 1688, and 1662 DEMs were identified in steamed, boiled, and baked samples compared to raw controls. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that downregulated DEMs enriched a series of pathways, such as linoleic acid metabolism. Notably, steaming as a thermal processing method, influences carotenoid stability, bioavailability, and color retention. Additionally, pathways linked to nucleotide metabolism and nucleotide sugar biosynthesis were impacted. Collectively, these findings underscore the complex interplay between culinary processing and metabolic reprogramming in sweet potatoes.

Keywords: Culinary; Metabolomic; Nucleotide sugar biosynthesis; Sweet Potatoes; Unsaturated fatty acids.

MeSH terms

Cooking
Hot Temperature
Ipomoea batatas* / chemistry
Ipomoea batatas* / metabolism
Metabolomics
Plant Tubers / chemistry
Plant Tubers / metabolism