Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

Abstract

In the present study, leaves from 13 sweet potato cultivars were collected as raw materials. The nutritional and functional composition, antioxidant activity, and sunscreen activity of different sweet potato leaf samples were determined, and the comprehensive nutritional quality was calculated by gray relational analysis. Results showed that the nutritional and functional components are significantly different between different cultivars. Tainong71 showed the highest comprehensive nutritional quality, followed by Fu22, Ningcai, Fu23, Ecai10, Zhecai726, Ecai1, Fu18, Pushu53, Guangcai5, Shulv1, Guangcai2, and Zhecai1. The antioxidant activity varied from 3.94 to 16.75 g Trolox equivalent/100 g dry weight. Pushu53 showed the highest sunscreen activity, with the sun protection factor 24.65. There was a positive correlation between antioxidant activity and sunscreen activity (r = .737, p = .004). In conclusion, sweet potato leaves possess high nutritional and functional properties, and have the huge potential to be used as green leafy vegetables and sunscreen agent.

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

“…It is worth noting that Zhanglv 3, Jilv 11, Zhonglv 1, Berkenx109897, JL201215, and BL13-637 cultivars were suitable for fresh food processing, although their yield was not high. Previous studies mostly used grey relational analysis to evaluate the agronomic traits or nutritional quality of crops [ 26 ]. In this study, combined with the yield and fresh food processing characteristics, high-quality cultivars CES-78, Kelv 2, Zhonglv 16, and Zhonglv 2 were selected by comprehensive evaluation.…”

“…Pod weight, pod length, pod diameter, number of seeds per pod, fresh bean hardness, aroma, color and luster, organizational form and taste were correlated with fresh food characteristics of mung bean cultivars, which was regarded as a positive correlation index, while boiled bean hardness was a negative correlation index. The reference sample is a calculated ideal variety, from the best merchandise, its positive correlation index 5% higher than the maximum data value of the tested sample, and its negative correlation index 5% lower than the minimum value [ 26 ]. By calculating the weighted correlation degree between ideal cultivars and tested cultivars, different mung beans were compared.…”

A comprehensive evaluation of pea germplasm resources based on cluster analysis and grey relational analysis

“…The reference sample is an ideal variety calculated, with the best merchandise. Its positive correlation index is 5% higher than the maximum data value of the tested sample, and its negative correlation index is 5% lower than the minimum value (Hong et al 2020). By calculating the weighted correlation degree between ideal varieties and tested varieties, different pea sprouts were compared.…”

Evaluating the Nutritional Properties of Food: A Scoping Review

“…Research on evaluation of foods’ nutritional characteristics varies greatly, and there are differences in the understanding and definition of the concept in different disciplines. For example, food scientists usually analyze the nutritional value of a food according to the type and content of nutrients in the food [ 21 , 22 , 23 , 24 , 25 , 26 ]. However, the type and content of nutrients may not be enough to reflect the nutritional value of the food.…”