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

Autores
Ojeda, G. A.; Sgroppo, S.C.; Zaritzky, Noemí Elisabet
Año de publicación
2017
Idioma
español castellano
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 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)
Facultad de Ciencias Agrarias y Forestales (FCAF)
Materia
Química
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/81612
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/81612
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinationsOjeda, G. A.Sgroppo, S.C.Zaritzky, Noemí ElisabetQuímicaSweet potatoBrowningPolyphenolsAntioxidant activityStatisticsThe 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)Facultad de Ciencias Agrarias y Forestales (FCAF)2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1703-1712http://sedici.unlp.edu.ar/handle/10915/81612spainfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/24%20(04)%202017/(47).pdfinfo:eu-repo/semantics/altIdentifier/issn/2231 7546info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T10:47:27Zoai:sedici.unlp.edu.ar:10915/81612Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:47:28.048SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
spellingShingle Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
Ojeda, G. A.
Química
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
title_short Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_full Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_fullStr Application of multivariate statistical analysis to assess browning bsusceptibility 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 bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
title_sort Application of multivariate statistical analysis to assess browning bsusceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
dc.creator.none.fl_str_mv Ojeda, G. A.
Sgroppo, S.C.
Zaritzky, Noemí Elisabet
author Ojeda, G. A.
author_facet Ojeda, G. A.
Sgroppo, S.C.
Zaritzky, Noemí Elisabet
author_role author
author2 Sgroppo, S.C.
Zaritzky, Noemí Elisabet
author2_role author
author
dc.subject.none.fl_str_mv Química
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
topic Química
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
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 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)
Facultad de Ciencias Agrarias y Forestales (FCAF)
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 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/81612
url http://sedici.unlp.edu.ar/handle/10915/81612
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/24%20(04)%202017/(47).pdf
info:eu-repo/semantics/altIdentifier/issn/2231 7546
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1703-1712
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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