Culinary secrets of sweet potatoes: A metabolomic perspective

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.