Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-30 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102060

Nguyen Chi Dung, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Nguyen Minh Thuy

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Abstract

This study analyzed the nutritional composition, bioactive compounds, antioxidant activities and estimated potential renal acid load (PRAL) score of orange-fleshed sweet potato (OFSP) grown in Vietnam. In addition, important functional groups of carotenoid compounds in OFSP were identified by Fourier transform infrared spectroscopy (FTIR); carotenoid pigments were detected and quantified by high-performance liquid chromatography (HPLC). The results showed that, OFSP had outstanding physicochemical characteristics, containing many nutrients, bioactive substances, minerals and fiber. The negative PRAL score (< 0 mEq/day) of OFSP indicated that this was an alkaline food. FTIR spectroscopy provides a versatile tool for food analysis, and the analysis results showed that the carotenoid composition in OFSP grown in Vietnam have contained 14 complete functional groups detected, with 14 spectral peaks spanning the wavelength range from 433.98 cm^-1 to 3288.63 cm^-1. HPLC analysis identified the main carotenoid pigment in OFSP as β-carotene. The detailed evaluation of the physicochemical characteristics, functional groups and colorants in OFSP has shown that it is possible to use this raw material to develop different food products, playing a useful role in vitamin A deficiency management and improving the quality of human life.

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越南产橙皮甘薯的品质特性、抗氧化活性和色泽特征。

本研究分析了越南产橙肉甘薯（OFSP）的营养成分、生物活性成分、抗氧化活性和潜在肾酸负荷（PRAL）评分。此外，利用傅里叶变换红外光谱（FTIR）鉴定了OFSP中类胡萝卜素化合物的重要官能团；采用高效液相色谱法对类胡萝卜素进行检测和定量。结果表明，OFSP具有优异的理化特性，含有丰富的营养物质、生物活性物质、矿物质和纤维。OFSP的PRAL评分为阴性（< 0 mEq/day），表明该食品为碱性食品。FTIR光谱为食品分析提供了一个多功能的工具，分析结果表明，在越南种植的OFSP中检测到14个完整的功能基团，14个光谱峰的波长范围从433.98 cm-1到3288.63 cm-1。高效液相色谱法鉴定出OFSP中主要的类胡萝卜素为β-胡萝卜素。对OFSP的理化特性、官能团和着色剂的详细评价表明，可以利用该原料开发不同的食品，在维生素a缺乏症的管理和提高人类生活质量方面发挥有益的作用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.