ArticleFoods (Basel, Switzerland)2024
Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics.Food chemistry: X · 2026Article
- Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes.Plants (Basel, Switzerland) · 2026Article
- Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications.Food chemistry: X · 2026Article
- Storage Behavior and Response to Low-Cost Postharvest Technologies of the Underutilized Purple Yampee (Foods (Basel, Switzerland) · 2025Article
- Enhancing the nutritional profile of purple sweet potato flour through fermentation withVeterinary world · 2025Article
- Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Antioxidants (Basel, Switzerland) · 2024Review
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Authors and funding
8 authors.
Funding
Abstract
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 (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). 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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