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Identification of fluorescent nanoparticles from roasted sweet potato (Ipomoea batatas) during normal cooking procedures

Abstract:

Fluorescent nanoparticles (FNs) were identified from roasted sweet potato with a particle size of 7.0, 2.8, 2.4 nm for peel FNs, and 2.3, 1.9, 2.2 nm for pulp FNs after roasting at 250 °C for 20, 40, and 60 min, respectively. Blue fluorescence of FNs was observed under ultra-violet light excitation. The fluorescence intensity of the FNs increased when they were transferred from acidic to alkaline environment, and the FNs showed good photostability. The fluorescence of peel and pulp FNs was quenched 42.65% and 35.59%, respectively, in vitro digestion. The FNs could be absorbed by the digestive tracts of mice and enter liver, heart, kidney, brain, lung and testis. A distinct interaction between FNs and dopamine was confirmed in weakly alkaline aqueous solution. This work provided useful information in understanding the property of FNs generated in plant-based food of roasted sweet potato during normal cooking.