Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools

Santos, André Luíz dos; Lima, Jeane S.; Santos, Ivanice Ferreira dos; Silva, Emmanuelle F.R.; Santana, Fernanda A. de; Araújo, Dominique G.G.R.; Santos, Liz Oliveira dos

doi:10.1016/j.foodchem.2017.12.063

Cited by 43 publications

(28 citation statements)

References 21 publications

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“…The mean values of Ca, K, Mg, Na, Mn and Cu were lower as compared to those found by Luis et al (2014), except for Fe and Zn. Dos Santos et al (2017) observed that sweet potato presented higher average contents of Cu and Mn as compared to the carrot and concluded that it would be good as an alternative for nutritional supplementation.…”

Section: Mineral Compositionmentioning

confidence: 99%

“…Mineral elements were determined in thirty cultivars of sweet potato from the Canary Islands (Spain), suggesting that the island of production and the cultivation cycle showed a noteworthy influence on the nutritional composition of the tubers (Hern andez Su arez et al, 2016). Dos Santos et al (2017) investigated the centesimal (moisture, ash, protein, lipid and carbohydrate) and mineral composition (Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn) in white pulp sweet potato roots and concluded that the sweet potato is an excellent source of mineral elements. Cartier et al (2017) reported that sweet potato cultivar significantly influenced the physiochemical nutritional and antioxidant properties of sweet potatoes.…”

Section: Introductionmentioning

confidence: 99%

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Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Kourouma

Zhang

et al. 2019

Int J of Food Sci Tech

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Chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of twenty-five cultivars of sweet potato were investigated. Starch, crude protein, crude fat, total dietary fibre, reducing sugar and ash contents ranged between 51.88-69.21, 2.36-7.79, 0.24-1.11, 5.02-14.35, 1.07-9.78 and 1.95-4.29 g per 100 g dry weight (DW), respectively. Cultivars of Longshu, Pushu 32 and Qinshu No.7 (Shanxi province) displayed the highest values in total polyphenol contents (9.38, 9.11 and 8.76 mg GAE per g DW, respectively), Huangmeigui showed higher flavonoids content (2.54 mg RE per g DW), Xiangshu presented higher anthocyanin content (1.02 mg per g DW), whereas Pushu 32 had the highest b-carotene content (208.11 lg per g DW). Strong significant positive correlations were presented between antioxidant activities and total polyphenol and flavonoid contents, indicating that polyphenols and flavonoids are essential antioxidants in sweet potatoes. Among all cultivars, Pushu 32 presented the highest grey relational grade (GRG) value (0.7811), suggesting its importance as a healthy diet.

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Section: Mineral Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Kourouma

Zhang

et al. 2019

Int J of Food Sci Tech

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“…In another work, researchers compared the mineral composition (Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn) and centesimal composition (moisture, ash, protein, lipid and carbohydrate) of white pulp sweet potato roots samples in natura, regarding conventional and organic cultivation. The results demonstrated that the organic cultivation presented higher concentrations of minerals than conventional one (Santos et al, 2019).…”

Section: Introductionmentioning

confidence: 91%

Screening of minerals, proximate composition and physico-chemical characteristics in the discrimination of Oiti (Licania tomentosa (Benth.) Fritsch.) using Kohonen self-organizing maps, PCA and HCA

Silva

Santos

Brandão

et al. 2020

BJD

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Oiti (Licania tomentosa (Benth.) Fritsch.) is a native fruit of Brazil that is not vastly utilized in the human diet due to the scarcity of information about its nutritional characterization. In this paper, the proximate composition, physicochemical characterization and mineral content of oiti pulp were investigated. Multivariate analysis techniques (Kohonen Neural Network, PCA and HCA) were used to evaluate whether there were significant differences among the samples collected in the city of Salvador, Bahia, Brazil, regarding to nutritional composition. The samples were digested in microwave ovens using the HNO3 and H2O2 oxidative mixture for multi-element determination of Ca, Cu, K, Mg, Mn, P and Zn by inductively coupled plasma optical emission spectrometry (ICP OES). Residual carbon content was determined to evaluate the efficiency of the acid digestion procedure. The method accuracy was confirmed by the analysis of the certified reference material of spinach leaves (1570a) and apple leaves (1515) from the National Institute of Standards and Technology (NIST). The results obtained for proximate composition and physical-chemical characterization analysis were in ranges of: 33.2 to 42.2% for moisture; 0.73 to 1.63% for ashes; 1.66 to 4.59% for total lipids; 1.89 to 3.07% for total proteins; 50.6 to 60.6% for carbohydrates; 0.04 to 0.06% for titratable acidity; 6.14 to 6.76 for pH; 0.88 to 5.69 mg 100g-1 for vitamin C; 10 to 14% for soluble solids content (ºBrix); 179 to 323 for ratio; 3.93 to 12.4% for reducing sugars; 0.89 to 4.52% for non-reducing sugars; 5.99 to 15.1% for total sugars and 248 to 279 Kcal in 100g for total calories value. The concentration values obtained for the elements in oiti samples in mg 100g-1 were in ranges of: 121 to 259 for Ca; 10.0 to 12.6 for Cu; 394 to 775 for K; 32.9 to 62.7 for Mg; 10.5 to 12.3 for Mn; 48.6 to 70.4 for P and 0.335 to 1.66 for Zn. The results indicate that oiti fruits have a nutritional value and can be used as a potential alternative source of nutrients for human diet and for the development of new food products. Palavras-chave: Fruto Oiti; composição centesimal; características físico-químicas; composição mineral; mapas auto-organizados de Kohonen; PCA e HCA.

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“…For human consumption, sweet potato tubers are preferably prepared in various ways: cooked, baked, fried, and dried in the form of sticks or slices. ey are also used as a raw material in the production of pasta, in alcoholic beverages, as a source of natural pigments, or in the production of paper, cosmetics, and adhesives tissues [5,6]. Sweet potatoes are a crop with high nutritional value; they contain large amounts of carbohydrates, fiber, vitamins, and minerals [7].…”

Section: Introductionmentioning

confidence: 99%

“…e most represented are Ca, K, and P and from trace elements Cu, Fe, Zn, Mn, Na, and Mg. In comparison with the other vegetables, sweet potatoes have more Mg, Na, P, and Fe than carrots or cabbage [5,15]. According to [16], SP are also crucial in terms of the content of vitamins and other bioactive substances (polyphenolic compounds, phenolic acids, and anthocyanins and beta-carotene), which have antioxidant effects [4,17,18].…”

Section: Introductionmentioning

confidence: 99%

Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Musilová

Lidiková

Vollmannová

et al. 2020

Journal of Food Quality

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Heat treatment can affect the bioactive compounds in sweet potato (SP). In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics acids (chlorogenic (CGA), neochlorogenic (neo-CGA), and trans-ferulic (tFA)) in two SP varieties grown in Slovakia and Croatia. TPC, TAC, and TANT were determined spectrophotometrically and phenolic acids by HPLC. TPC ranged from 576 (Beauregard, Croatia; Be/HR) to 3828 (414-purple, Slovakia; Pu/SK) mg/kg DW in the raw SP tubers. After heat treatment, TPC increased, most in steamed SP (8438 mg GAE/kg DW; Pu/SK), while only in boiled SP (Be/HR), TPC decreased (353 mg GAE/kg DW). TAC varied from 0.848 (Be/HR) to 8.67 (Pu/HR) (μmol TE/g DW) in raw SP. The TAC increased by heat treatment (max. 14.2 μmol TE/g DW; cooking Be/SK), except for Pu/HR. The TANT ranged from 151 (raw Pu/SK) to 1276 (microwaved Pu/SK) mg CyE/kg FW. Heat treatment had a negative effect on phenolic acid content; the largest reduction was after boiling: CGA by 29% (Pu/SK), neo-CGA by 69% (Pu/HR), and tFA by 29% (Be/HR). The influence of heat treatment on the monitored quantities is not definite.

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Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools

Cited by 43 publications

References 21 publications

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Screening of minerals, proximate composition and physico-chemical characteristics in the discrimination of Oiti (Licania tomentosa (Benth.) Fritsch.) using Kohonen self-organizing maps, PCA and HCA

Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

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