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 fo...

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Autores principales: Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E.
Formato: JOUR
Materias:
Antioxidant activity
Browning
Polyphenols
Statistics
Sweet potato
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19854668_v24_n4_p1703_Ojeda
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19854668_v24_n4_p1703_Ojeda
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spelling todo:paper_19854668_v24_n4_p1703_Ojeda2023-10-03T16:37:28Z Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations Ojeda, G.A. Sgroppo, S.C. Zaritzky, N.E. Antioxidant activity Browning Polyphenols Statistics Sweet potato 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. © All Rights Reserved. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19854668_v24_n4_p1703_Ojeda
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antioxidant activity
Browning
Polyphenols
Statistics
Sweet potato
spellingShingle Antioxidant activity
Browning
Polyphenols
Statistics
Sweet potato
Ojeda, G.A.
Sgroppo, S.C.
Zaritzky, N.E.
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 Antioxidant activity
Browning
Polyphenols
Statistics
Sweet potato
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. © All Rights Reserved.
format JOUR
author Ojeda, G.A.
Sgroppo, S.C.
Zaritzky, N.E.
author_facet Ojeda, G.A.
Sgroppo, S.C.
Zaritzky, N.E.
author_sort Ojeda, G.A.
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
url http://hdl.handle.net/20.500.12110/paper_19854668_v24_n4_p1703_Ojeda
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AT sgropposc applicationofmultivariatestatisticalanalysistoassessbrowningsusceptibilityinsweetpotatoesipomoeabatatasllamcultivarsbasedonchemicalandenzymaticdeterminations
AT zaritzkyne applicationofmultivariatestatisticalanalysistoassessbrowningsusceptibilityinsweetpotatoesipomoeabatatasllamcultivarsbasedonchemicalandenzymaticdeterminations
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