{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T22:38:01Z","timestamp":1773355081050,"version":"3.50.1"},"reference-count":61,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,12,6]],"date-time":"2024-12-06T00:00:00Z","timestamp":1733443200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"national funds through FCT, Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia, IP, under the projects UIDB\/04129\/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food Research Center and UIDB\/04035\/2020, GeoBioTec, Geobioci\u00eancias, Geoengenharias e Geotecnologias","award":["2023.00711.BDANA"],"award-info":[{"award-number":["2023.00711.BDANA"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Sweet potato (Ipomoea batatas (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable, health-promoting food products. This study investigated the effects of hot-air drying (HAD: 75 \u00b0C\/20 h) and freeze-drying (FD: \u221241\u201330 \u00b0C\/70 h) on the bioactive composition of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Key assessments included the total phenolic content (TPC), the total carotenoid content (TCC), and the total anthocyanin content (TAC) and the antioxidant activity (DPPH and FRAP). The results revealed distinct raw materials\u2019 bioactive profiles: Bellevue was rich in TCC (49.3 mg of \u03b2-carotene\/100 g db), NP1648 showed elevated TAC (27.3 mg of cyanidin-3-glucoside\/100 g db), and Bonita exhibited minimal content of bioactive compounds. Both drying methods yielded significant losses of bioactive compounds, with the TPC decreasing by over 60%, while TAC and TCC losses did not exceed 32%, revealing higher stability. Multivariate analysis indicated that the variety significantly influenced the bioactive profiles more than the drying method. The interaction between carotenoids and anthocyanins and the SP fibrous composition likely contributed to their stability during drying, indicating that FD showed no advantages over HAD. The appealing colours and high antioxidant content of Bellevue and NP1648 flours suggest their potential as ingredients for enhancing foods\u2019 bioactivity and sensory acceptance.<\/jats:p>","DOI":"10.3390\/molecules29235771","type":"journal-article","created":{"date-parts":[[2024,12,6]],"date-time":"2024-12-06T06:25:16Z","timestamp":1733466316000},"page":"5771","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4574-5615","authenticated-orcid":false,"given":"Nelson","family":"Pereira","sequence":"first","affiliation":[{"name":"Unidade de Tecnologia e Inova\u00e7\u00e3o, INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7030-1915","authenticated-orcid":false,"given":"Ana Cristina","family":"Ramos","sequence":"additional","affiliation":[{"name":"Unidade de Tecnologia e Inova\u00e7\u00e3o, INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8793-7001","authenticated-orcid":false,"given":"Marco","family":"Alves","sequence":"additional","affiliation":[{"name":"INOV.LINEA\/TAGUSVALLEY\u2014Science and Technology Park, 2200-062 Abrantes, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4117-5582","authenticated-orcid":false,"given":"V\u00edtor D.","family":"Alves","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"},{"name":"Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]},{"given":"Cristina","family":"Roseiro","sequence":"additional","affiliation":[{"name":"Unidade de Tecnologia e Inova\u00e7\u00e3o, INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"GeoBioTec\u2014Geobioci\u00eancias, Geoengenharias e Geotecnologias, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Manuela","family":"Vida","sequence":"additional","affiliation":[{"name":"Unidade de Tecnologia e Inova\u00e7\u00e3o, INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0558-8715","authenticated-orcid":false,"given":"Margarida","family":"Mold\u00e3o","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"},{"name":"Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0245-7122","authenticated-orcid":false,"given":"Marta","family":"Abreu","sequence":"additional","affiliation":[{"name":"Unidade de Tecnologia e Inova\u00e7\u00e3o, INIAV\u2014Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2780-157 Oeiras, Portugal"},{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"},{"name":"Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,6]]},"reference":[{"key":"ref_1","first-page":"23","article-title":"Sweet potato (Ipomoea batatas L. Lam) nutritional potential and social relevance: A review","volume":"10","author":"Porcu","year":"2020","journal-title":"Int. J. Eng. Res. Appl."},{"key":"ref_2","unstructured":"FAOSTAT Database (2024, October 14). Agriculture Holdings Cultivated for the Production of Crops. Available online: http:\/\/www.fao.org\/faostat\/en\/#data\/QC\/visualize."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1016\/j.tifs.2021.07.001","article-title":"A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits","volume":"115","author":"Alam","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"100183","DOI":"10.1016\/j.fufo.2022.100183","article-title":"Bioactive compounds and antioxidant activities in peeled and unpeeled sweet potato roots of different varieties and clones in Uganda","volume":"6","author":"Amagloh","year":"2022","journal-title":"Futur. Foods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/1678-4324-2021200568","article-title":"Sweet Potato (Ipomoea batatas L.): A Versatile Raw Material for the Food Industry","volume":"64","author":"Bach","year":"2021","journal-title":"Braz. Arch. Biol. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Bas-Bellver, C., Barrera, C., Betoret, N., and Segu\u00ed, L. (2020). Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability, 12.","DOI":"10.3390\/su12041284"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1639","DOI":"10.1080\/10942912.2020.1818776","article-title":"Functional properties of sweet potato flour and its role in product development: A review","volume":"23","author":"Dereje","year":"2020","journal-title":"Int. J. Food Prop."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Radoj\u010din, M., Pavkov, I., Kova\u010devi\u0107, D.B., Putnik, P., Wiktor, A., Stamenkovi\u0107, Z., Ke\u0161elj, K., and Gere, A. (2021). Effect of selected drying methods and emerging drying intensification technologies on the quality of dried fruit: A review. Processes, 9.","DOI":"10.3390\/pr9010132"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Gon\u00e7alves, E.M., Pereira, N., Silva, M., Alvarenga, N., Ramos, A.C., Alegria, C., and Abreu, M. (2023). Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods, 12.","DOI":"10.3390\/foods12061198"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1539","DOI":"10.1080\/07373937.2022.2068028","article-title":"Effects of different drying techniques on the quality and bioactive compounds of plant-based products: A critical review on current trends","volume":"40","author":"Belwal","year":"2022","journal-title":"Dry. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"923257","DOI":"10.3389\/fnut.2022.923257","article-title":"Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours","volume":"9","author":"Zhang","year":"2022","journal-title":"Front. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1016\/j.foodchem.2006.09.033","article-title":"Antioxidant activities, phenolic and \u03b2-carotene contents of sweet potato genotypes with varying flesh colours","volume":"103","author":"Teow","year":"2007","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1007\/s10068-016-0041-7","article-title":"Comparative analysis of phytochemicals and polar metabolites from colored sweet potato (Ipomoea batatas L.) tubers","volume":"25","author":"Park","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"ref_14","unstructured":"Jorge, R. (2024, October 14). Interpreta\u00e7\u00e3o de Resultados de Ensaios Microbiol\u00f3gicos em Alimentos Prontos Para Consumo e em Superf\u00edcies do Ambiente de Prepara\u00e7\u00e3o e Distribui\u00e7\u00e3o Alimentar: Valores-guia. Available online: http:\/\/repositorio.insa.pt\/\/handle\/10400.18\/5610."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1111\/j.1365-2621.2010.02191.x","article-title":"Effect of pre-treatments and drying temperatures on sweet potato flour","volume":"45","author":"Ahmed","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1039\/D3FB00024A","article-title":"Study on drying kinetics, antioxidant activity, total bioactive compounds, physicochemical properties and microstructural characteristics of dehydrated star fruits (Averrhoa carambola) by different drying methods","volume":"1","author":"Dhara","year":"2023","journal-title":"Sustain. Food Technol."},{"key":"ref_17","unstructured":"Desale, F.H., and Sasanatayart, R. (2017, January 5\u20136). Effect of Drying Temperature on Functional and Digestive Properties of Sweet Potato Flour. Proceedings of the 63rd the IRES International Conference, Bangkok, Thailand."},{"key":"ref_18","unstructured":"(2021). Standard for Wheat Flour. Standard No. CXS 152-1985."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"145","DOI":"10.26656\/fr.2017.5(4).610","article-title":"Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas l.) flour","volume":"5","author":"Hasmadi","year":"2021","journal-title":"Food Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"012037","DOI":"10.1088\/1755-1315\/1024\/1\/012037","article-title":"Physicochemical Characteristics of Three Local Sweet Potato Flour from East Kalimantan","volume":"1024","author":"Santi","year":"2022","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"012053","DOI":"10.1088\/1755-1315\/1183\/1\/012053","article-title":"Chemical characteristics of three variations of sweet potato (Ipomoea batatas L.) flour with physical modifications","volume":"1183","author":"Fadhli","year":"2023","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_22","first-page":"e16852","article-title":"Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour","volume":"46","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodchem.2014.08.123","article-title":"Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40","volume":"186","author":"Xu","year":"2015","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.foodhyd.2018.02.006","article-title":"Characterization and comparative study of starches from seven purple sweet potatoes","volume":"80","author":"Zhang","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"570","DOI":"10.1556\/066.2023.00130","article-title":"Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes","volume":"52","year":"2023","journal-title":"Acta Aliment."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Silva, G.V., Machado, B.A.S., Oliveira, W.P., Silva, C.F.G., Quadros, C.P., Druzian, J.I., Ferreira, E.D.S., and Umsza-Guez, M.A. (2020). Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety \u201cBRS Magna\u201d. Molecules, 25.","DOI":"10.3390\/molecules25163701"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s43014-022-00122-z","article-title":"Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace","volume":"5","author":"Zubia","year":"2023","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1811","DOI":"10.1007\/s13197-015-2086-7","article-title":"Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours","volume":"53","author":"Ruttarattanamongkol","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1016\/j.foodchem.2005.05.083","article-title":"Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan","volume":"98","author":"Huang","year":"2006","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1727","DOI":"10.1016\/j.foodchem.2006.01.031","article-title":"Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods","volume":"101","author":"Lako","year":"2007","journal-title":"Food Chem."},{"key":"ref_31","first-page":"90","article-title":"Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes","volume":"7","author":"Sasanatayart","year":"2019","journal-title":"Food Appl. Biosci. J."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/fst.86821","article-title":"Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white-Fleshed sweet potato Algerian cultivar","volume":"42","author":"Belkacemi","year":"2022","journal-title":"Food Sci. Technol."},{"key":"ref_33","first-page":"4990","article-title":"A review on sweet potato post-harvest processing and preservation technology","volume":"8","author":"Oke","year":"2013","journal-title":"Afr. J. Agric. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"41603","DOI":"10.1021\/acsomega.3c05749","article-title":"Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit","volume":"8","author":"Akcicek","year":"2023","journal-title":"ACS Omega"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"108830","DOI":"10.1016\/j.lwt.2019.108830","article-title":"Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon","volume":"118","author":"Kayacan","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_36","first-page":"1","article-title":"Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils","volume":"42","author":"Bekiroglu","year":"2022","journal-title":"Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.ifset.2018.01.009","article-title":"Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels","volume":"50","author":"Rahman","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1007\/s13197-011-0323-2","article-title":"Retention of carotenoids in orange-fleshed sweet potato during processing","volume":"48","author":"Vimala","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"e2017211","DOI":"10.1590\/1981-6723.21117","article-title":"Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals","volume":"21","author":"Fernandes","year":"2018","journal-title":"Braz. J. Food Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1111\/j.1365-2621.1995.tb05665.x","article-title":"Sulfite and Starch Affect Color and Carotenoids of Dehydrated Carrots (Daucus carota) during Storage","volume":"60","author":"Zhao","year":"1995","journal-title":"J. Food Sci."},{"key":"ref_41","unstructured":"Bechoff, A. (2010). Investigating Carotenoid Loss After Drying and Storage of Orange-Fleshed Sweet Potato. [Ph.D. Thesis, University of Greenwich]. Available online: http:\/\/gala.gre.ac.uk\/4031\/."},{"key":"ref_42","first-page":"264","article-title":"Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ek\u015fikara) (Vitis vinifera L.)","volume":"38","author":"Akbulut","year":"2017","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1133","DOI":"10.1016\/j.foodchem.2008.08.088","article-title":"Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties","volume":"113","author":"Rumbaoa","year":"2009","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Oliveira, S.M., Brand\u00e3o, T.R.S., and Silva, C.L.M. (2015). Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. Food Eng. Rev., 134\u2013163.","DOI":"10.1007\/s12393-015-9124-0"},{"key":"ref_45","unstructured":"National Institute of Health (2024, October 21). Vitamin A and Carotenoids, Available online: https:\/\/ods.od.nih.gov\/factsheets\/VitaminA-HealthProfessional\/#en24."},{"key":"ref_46","unstructured":"Zavareze, E.D.R., Halal, S.L.M., Pereira, J.M., Rad\u00fcnz, A.L., Elias, M.C., and Dias, A.R.G. (2009). Caracteriza\u00e7\u00e3o qu\u00edmica e rendimento de extra\u00e7\u00e3o de amido de arroz com diferentes teores de amilose. Braz. J. Food Technol., Available online: https:\/\/bjft.ital.sp.gov.br\/especiais\/especial_2009\/v11_edesp_06.pdf."},{"key":"ref_47","unstructured":"(1994). Food for Animals: Determination of Moisture Content. Standard No. NP-875:1994."},{"key":"ref_48","unstructured":"AOAC (2005). Ash of Flour (Direct Method): Method 923.03. Official Methods of Analysis, AOAC International Publisher. [18th ed.]."},{"key":"ref_49","first-page":"396","article-title":"Characteristic and composition of Jatropha curcas oil seed from Malaysia and its potential as biodiesel feedstock feedstock","volume":"29","author":"Akbar","year":"2009","journal-title":"Eur. J. Sci. Res."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"478","DOI":"10.1007\/s40502-021-00601-4","article-title":"Response to stress induced by different potentially toxic elements (As, Cd, Cu and Na) in rapeseed leaves","volume":"26","author":"Sales","year":"2021","journal-title":"Plant Physiol. Rep."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1002\/jsfa.2740100110","article-title":"The phenolic constituents of Prunus domestica","volume":"10","author":"Swain","year":"1959","journal-title":"J. Sci. Food Agri."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/S0308-8146(00)00324-1","article-title":"The hydrophilic and lipophilic contribution to total antioxidant activity","volume":"73","author":"Arnao","year":"2001","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a Free Radical Method to Evaluate Antioxidant Activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1016\/j.jfca.2006.01.003","article-title":"Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts","volume":"19","author":"Thaipong","year":"2006","journal-title":"J. Food Compos. Anal."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"2109","DOI":"10.1021\/jf981134n","article-title":"Phenolic autoxidation is responsible for color degradation in processed carrot puree","volume":"47","author":"Talcott","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1269","DOI":"10.1093\/jaoac\/88.5.1269","article-title":"Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study","volume":"88","author":"Lee","year":"2005","journal-title":"J. AOAC Int."},{"key":"ref_57","unstructured":"(2013). Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Microorganisms\u2014Part 1: Colony Count at 30 \u00b0C by the Pour Plate Technique. Standard No. ISO 4833-1."},{"key":"ref_58","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and Moulds\u2014Part 1: Colony Count Technique in Products with Water Activity Greater than 0.95. Standard No. ISO 21527-1."},{"key":"ref_59","unstructured":"(2007). STATISTICA (Data Analysis Software System), StatSoft Inc.. Version 8.0."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Jackson, J.E. (1991). A User\u2019s Guide to Principal Components, John Wiley & Sons, Ltd.","DOI":"10.1002\/0471725331"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/S0925-5214(03)00132-7","article-title":"Biochemical characterisation of core browning and brown heart disorders in pear by multivariate analysis","volume":"31","author":"Lentheric","year":"2004","journal-title":"Postharvest. Biol. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/29\/23\/5771\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:48:34Z","timestamp":1760114914000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/29\/23\/5771"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12,6]]},"references-count":61,"journal-issue":{"issue":"23","published-online":{"date-parts":[[2024,12]]}},"alternative-id":["molecules29235771"],"URL":"https:\/\/doi.org\/10.3390\/molecules29235771","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,12,6]]}}}