Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
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...
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universiti Putra Malaysia. Faculty of Food Science and Technology
2021
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| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27826 |
| Aporte de: |
| id |
I48-R184-123456789-27826 |
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| record_format |
dspace |
| institution |
Universidad Nacional del Nordeste |
| institution_str |
I-48 |
| repository_str |
R-184 |
| collection |
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
| language |
Inglés |
| topic |
Sweet potato Browning Polyphenols Antioxidant activity Statistics |
| spellingShingle |
Sweet potato Browning Polyphenols Antioxidant activity Statistics Ojeda, Gonzalo Adrián Sgroppo, Sonia Cecilia Zaritzky, Noemí Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations |
| topic_facet |
Sweet potato Browning Polyphenols Antioxidant activity Statistics |
| 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. |
| format |
Artículo |
| author |
Ojeda, Gonzalo Adrián Sgroppo, Sonia Cecilia Zaritzky, Noemí |
| author_facet |
Ojeda, Gonzalo Adrián Sgroppo, Sonia Cecilia Zaritzky, Noemí |
| author_sort |
Ojeda, Gonzalo Adrián |
| title |
Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations |
| 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 |
| publisher |
Universiti Putra Malaysia. Faculty of Food Science and Technology |
| publishDate |
2021 |
| url |
http://repositorio.unne.edu.ar/handle/123456789/27826 |
| work_keys_str_mv |
AT ojedagonzaloadrian applicationofmultivariatestatisticalanalysistoassessbrowningsusceptibilityinsweetpotatoesipomoeabatatasllamcultivarsbasedonchemicalandenzymaticdeterminations AT sgropposoniacecilia applicationofmultivariatestatisticalanalysistoassessbrowningsusceptibilityinsweetpotatoesipomoeabatatasllamcultivarsbasedonchemicalandenzymaticdeterminations AT zaritzkynoemi applicationofmultivariatestatisticalanalysistoassessbrowningsusceptibilityinsweetpotatoesipomoeabatatasllamcultivarsbasedonchemicalandenzymaticdeterminations |
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Repositorios |
| _version_ |
1764820538918699011 |