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 Adrián; Sgroppo, Sonia Cecilia; Zaritzky, Noemí Elisabet
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Ojeda, Gonzalo Adrián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Zaritzky, Noemí Elisabet. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
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 of phenolic compounds (658±98 mg chlorogenic acid/kg 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.
Fuente
International Food Research Journal, 2018, vol. 25, no. 3, p. 958-965.
Materia
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Institución
Universidad Nacional del Nordeste
OAI Identificador
oai:repositorio.unne.edu.ar:123456789/27826
Acceder
id RIUNNE_cb76699e177e48d33878f98e8336cac7
oai_identifier_str oai:repositorio.unne.edu.ar:123456789/27826
network_acronym_str RIUNNE
repository_id_str 4871
network_name_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
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 AdriánSgroppo, Sonia CeciliaZaritzky, Noemí ElisabetSweet potatoBrowningPolyphenolsAntioxidant activityStatisticsFil: Ojeda, Gonzalo Adrián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Zaritzky, Noemí Elisabet. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.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 of phenolic compounds (658±98 mg chlorogenic acid/kg 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.Universiti Putra Malaysia. Faculty of Food Science and Technology2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfAcevedo, B. A., Sgroppo, Sonia Cecilia y Dellacassa, E., 2018. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 3, p. 958-965. ISSN 2231-7546.2231-7546http://repositorio.unne.edu.ar/handle/123456789/27826International Food Research Journal, 2018, vol. 25, no. 3, p. 958-965.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-04T11:13:48Zoai:repositorio.unne.edu.ar:123456789/27826instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712025-09-04 11:13:49.15Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse
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 Adrián
Sweet potato
Browning
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 Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author Ojeda, Gonzalo Adrián
author_facet Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author_role author
author2 Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author2_role author
author
dc.subject.none.fl_str_mv Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
topic Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
dc.description.none.fl_txt_mv Fil: Ojeda, Gonzalo Adrián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Zaritzky, Noemí Elisabet. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
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 of phenolic compounds (658±98 mg chlorogenic acid/kg 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.
description Fil: Ojeda, Gonzalo Adrián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
publishDate 2018
dc.date.none.fl_str_mv 2018
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 Acevedo, B. A., Sgroppo, Sonia Cecilia y Dellacassa, E., 2018. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 3, p. 958-965. ISSN 2231-7546.
2231-7546
http://repositorio.unne.edu.ar/handle/123456789/27826
identifier_str_mv Acevedo, B. A., Sgroppo, Sonia Cecilia y Dellacassa, E., 2018. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 3, p. 958-965. ISSN 2231-7546.
2231-7546
url http://repositorio.unne.edu.ar/handle/123456789/27826
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
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 International Food Research Journal, 2018, vol. 25, no. 3, p. 958-965.
reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname:Universidad Nacional del Nordeste
reponame_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
collection Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname_str Universidad Nacional del Nordeste
repository.name.fl_str_mv Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste
repository.mail.fl_str_mv ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar
_version_ 1842344204034899968
score 12.623145

Publicaciones similares