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Amankwaah VA, Williamson S, Reynolds R, Ibrahem R, Pecota KV, Zhang X, Olukolu BA, Truong VD, Carey E, Zum Felde T, Ssali R, Yencho GC. Development of NIRS Calibration Curves for Sugars in Baked Sweetpotato. J Sci Food Agric 2023. [PMID: 37340988 DOI: 10.1002/jsfa.12800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/09/2023] [Accepted: 06/19/2023] [Indexed: 06/22/2023]
Abstract
BACKGROUND Variability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High-throughput phenotyping is required to breed varieties that satisfy consumer preferences. RESULTS Near-infrared reflectance spectroscopy (NIRS) calibration curves were developed for analyzing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2 c ) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross validation (R2 cv ) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2 c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotatoes storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2 ) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population. CONCLUSIONS NIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- V A Amankwaah
- CSIR - Crops Research Institute, P.O. Box 3785, Kumasi, Ghana
- Department of Horticultural Science, NC State University, Raleigh, NC, 27695
| | - S Williamson
- Department of Horticultural Science, NC State University, Raleigh, NC, 27695
| | - R Reynolds
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, 27695
| | - R Ibrahem
- Department of Horticultural Science, NC State University, Raleigh, NC, 27695
| | - K V Pecota
- Department of Horticultural Science, NC State University, Raleigh, NC, 27695
| | - X Zhang
- CIAT International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - B A Olukolu
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, 37996
| | - V-D Truong
- USDA-ARS, Food Science Research Unit, NC State University, Raleigh, NC, 27695
| | - E Carey
- Reputed Agric4Dev Stichting and Foundation; Formerly working for International Potato Center (CIP)
| | - T Zum Felde
- International Potato Center (CIP), Lima, Peru
| | - R Ssali
- International Potato Center (CIP), Kampala, Uganda
| | - G Craig Yencho
- Department of Horticultural Science, NC State University, Raleigh, NC, 27695
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Sánchez T, Ceballos H, Dufour D, Ortiz D, Morante N, Calle F, Zum Felde T, Domínguez M, Davrieux F. Prediction of carotenoids, cyanide and dry matter contents in fresh cassava root using NIRS and Hunter color techniques. Food Chem 2014; 151:444-51. [DOI: 10.1016/j.foodchem.2013.11.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 11/12/2013] [Accepted: 11/14/2013] [Indexed: 11/25/2022]
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