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dc.date.accessioned 2021-05-13T16:20:38Z
dc.date.available 2021-05-13T16:20:38Z
dc.date.issued 2020
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/118791
dc.description.abstract In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest content of vitamin C (104.6 ± 4.9 mg/100 g dw), vitamin E (5.8 ± 0.4 mg/100 g dw), total polyphenol content (9.1 ± 0.3 g/100 g dw), antioxidant activity (DPPH: 7.4 ± 0.1 g VcE/100 g dw; ABTS: 10.6 ± 0.7 g VcE/100 g dw; FRAP: 0.617 ± 0.005 μmol TroloxE/100 g dw), and comprehensive nutritional value (weighted gray relational grade 0.8336). The individual phenolic composition showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids (quercetin and isoquercetin), which were significantly different among different harvest periods. In conclusion, HP3 was an optimal period for harvesting SPL. en
dc.format.extent 178-188 es
dc.language en es
dc.subject Sweet potato leaves es
dc.subject Harvest period es
dc.subject Nutritional composition es
dc.subject Phenolic composition es
dc.subject Antioxidant activity es
dc.title Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1080/10942912.2020.1716796 es
sedici.identifier.issn 1094-2912 es
sedici.identifier.issn 1532-2386 es
sedici.creator.person Suárez, Santiago Emmanuel es
sedici.creator.person Mu, Taihua es
sedici.creator.person Sun, Hongnan es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution 4.0 International (CC BY 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle International Journal of Food Properties es
sedici.relation.journalVolumeAndIssue vol. 23, no. 1 es


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Creative Commons Attribution 4.0 International (CC BY 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution 4.0 International (CC BY 4.0)