Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determin...

Autores
Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE*>6) after 24 hours also had high levels ofphenolic compounds (658±98 mg chlorogenic acid/kg 37 fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities.
Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
BROWNING
SWEET POTATOE
POLYPHENOLS
ANTIOXIDANT ACTIVITY
STATISTICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/44753
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/44753
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinationsOjeda, Gonzalo AdrianSgroppo, Sonia CeciliaZaritzky, Noemi ElisabetBROWNINGSWEET POTATOEPOLYPHENOLSANTIOXIDANT ACTIVITYSTATISTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE*>6) after 24 hours also had high levels ofphenolic compounds (658±98 mg chlorogenic acid/kg 37 fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities.Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaUniversiti Putra Malaysia. Faculty of Food Science and Technology2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44753Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 24; 4; 8-2017; 1703-17121985-4668CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/24%20(04)%202017/(47).pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:44Zoai:ri.conicet.gov.ar:11336/44753instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:44.92CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
spellingShingle Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
Ojeda, Gonzalo Adrian
BROWNING
SWEET POTATOE
POLYPHENOLS
ANTIOXIDANT ACTIVITY
STATISTICS
title_short Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_full Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_fullStr Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_full_unstemmed Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_sort Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
dc.creator.none.fl_str_mv Ojeda, Gonzalo Adrian
Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author Ojeda, Gonzalo Adrian
author_facet Ojeda, Gonzalo Adrian
Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author_role author
author2 Sgroppo, Sonia Cecilia
Zaritzky, Noemi Elisabet
author2_role author
author
dc.subject.none.fl_str_mv BROWNING
SWEET POTATOE
POLYPHENOLS
ANTIOXIDANT ACTIVITY
STATISTICS
topic BROWNING
SWEET POTATOE
POLYPHENOLS
ANTIOXIDANT ACTIVITY
STATISTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE*>6) after 24 hours also had high levels ofphenolic compounds (658±98 mg chlorogenic acid/kg 37 fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities.
Fil: Ojeda, Gonzalo Adrian. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE*>6) after 24 hours also had high levels ofphenolic compounds (658±98 mg chlorogenic acid/kg 37 fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities.
publishDate 2017
dc.date.none.fl_str_mv 2017-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/44753
Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 24; 4; 8-2017; 1703-1712
1985-4668
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44753
identifier_str_mv Ojeda, Gonzalo Adrian; Sgroppo, Sonia Cecilia; Zaritzky, Noemi Elisabet; Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 24; 4; 8-2017; 1703-1712
1985-4668
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/24%20(04)%202017/(47).pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268877964181504
score 13.13397

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