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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Autores principales: Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia, Zaritzky, Noemí Elisabet
Formato: Artículo
Lenguaje:Inglés
Publicado: Universiti Putra Malaysia. Faculty of Food Science and Technology 2021
Materias:
Sweet potato
Browning
Polyphenols
Antioxidant activity
Statistics
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/27826
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-27826
record_format dspace
spelling I48-R184-123456789-278262025-03-06T11:00:42Z 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 Sgroppo, Sonia Cecilia Zaritzky, Noemí Elisabet Sweet potato Browning Polyphenols Antioxidant activity Statistics 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. 2021-04-23T19:06:04Z 2021-04-23T19:06:04Z 2018 Artículo 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 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Universiti Putra Malaysia. Faculty of Food Science and Technology International Food Research Journal, 2018, vol. 25, no. 3, p. 958-965.
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 Elisabet
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 Elisabet
author_facet Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
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
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