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Abstract
This study aimed to analyze the phenolic compounds, antioxidant activity, and the main nutritional components of different colored-fleshed sweet potato genotypes grown in Argentina. Three cultivars of standard size were compared to undersized ones, currently discarded. Furthermore, four genotypes grown in different agroecological locations in Tucuman, Argentina, were evaluated. Chlorogenic and 3,5-dicaffeoylquinic acids were identified as the prevailing [ver mas...]
dc.contributor.authorPazos, Juliana
dc.contributor.authorZema, Paula
dc.contributor.authorCorbino, Graciela Beatriz
dc.contributor.authorGabilondo, Julieta
dc.contributor.authorBorioni, Rodrigo Hector Ezequ
dc.contributor.authorMalec, Laura
dc.date.accessioned2022-08-03T12:52:41Z
dc.date.available2022-08-03T12:52:41Z
dc.date.issued2022-12
dc.identifier.issn2666-5662
dc.identifier.otherhttps://doi.org/10.1016/j.fochms.2022.100125
dc.identifier.urihttp://hdl.handle.net/20.500.12123/12485
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2666566222000533
dc.description.abstractThis study aimed to analyze the phenolic compounds, antioxidant activity, and the main nutritional components of different colored-fleshed sweet potato genotypes grown in Argentina. Three cultivars of standard size were compared to undersized ones, currently discarded. Furthermore, four genotypes grown in different agroecological locations in Tucuman, Argentina, were evaluated. Chlorogenic and 3,5-dicaffeoylquinic acids were identified as the prevailing phenolic compounds in all samples. Undersized roots had significantly higher phenolics, antioxidant activity and carotenoids than standard. Therefore, they can confer healthy attributes to processed foods and, additionally, reduce waste. Genotypes from Tucuman grown under water stress conditions presented the lowest phenolics, anthocyanins and antioxidant activity, but the highest carotenoid contents. Orange-fleshed cultivars showed the highest protein percentages (6.0–11.7 %) and carotenoid contents ranging between 310 and 1012 µg β-carotene/g dw, with more than 90 % β-carotene. These findings could help to promote the cultivation of local genotypes with high added value.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor.es_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PE-E6-I509-001/2019-PE-E6-I509-001/AR./Mejoramiento genético de especies hortícolas de uso semi extensivo: PAPA y BATATAes_AR
dc.relationinfo:eu-repograntAgreement/INTA/2019-PIT.R-71.I004-001/2019-PIT.R-71.I004-001/AR./Producciones intensivas del norte bonaerensees_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceFood Chemistry. Molecular Sciences 5 : 100125 (December 2022)es_AR
dc.subjectBatataes_AR
dc.subjectSweet Potatoeseng
dc.subjectIpomoea batatases_AR
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subjectCarotenoideses_AR
dc.subjectCarotenoidseng
dc.subjectComposición Quimicaes_AR
dc.subjectChemical Compositioneng
dc.subjectCarótenoses_AR
dc.subjectCaroteneseng
dc.subject.otherCapacidad Antioxidantees_AR
dc.subject.otherAntioxidant Capacityeng
dc.subject.otherβ-carotenoes_AR
dc.subject.otherβ-caroteneeng
dc.titleGrowing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypeses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA San Pedroes_AR
dc.description.filFil: Pazos, Juliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentinaes_AR
dc.description.filFil: Zema, Paula. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentinaes_AR
dc.description.filFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentinaes_AR
dc.description.filFil: Borioni, Rodrigo Hector Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentinaes_AR
dc.description.filFil: Malec, Laura. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentinaes_AR
dc.subtypecientifico


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