Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis
文献类型： 外文期刊
作者： Xu, Meng 1 ; Li, Jia 1 ; Yin, Jinjing 1 ; Wu, Muci 1 ; Zhou, Wangting 1 ; Yang, Xinsun 2 ; Zhang, Rui 1 ; He, Jingren 1 ;
作者机构： 1.Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China
2.Hubei Acad Agr Sci, Inst Food Crops, Wuhan 430064, Peoples R China
3.Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China
关键词： purple sweet potatoes; nutritional components; anthocyanin composition; principal component analysis; cluster analysis
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 6 期
页码：
收录情况： SCI
摘要： Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.9 similar to 67.2%) and dietary fiber (9.40 similar to 16.5%), moderate levels of protein (3.19 similar to 8.75%) and reducing sugar (1.44 similar to 4.01%), and low amounts of crude fat (0.51 similar to 1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient's diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.
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