Institute of Food Quality, Safety and Nutrition, Department of Applied Chemistry, Faculty of Food Science, Szent István University, Villányi str 29-43, H-1118 Budapest, Hungary.
Institute of Sustainable Horticulture, Department of Vegetable and Mushroom Growing, Faculty of Horticulture Science, Szent István University, Villányi str 29-43, H-1118 Budapest, Hungary.
Sensors (Basel). 2020 Nov 19;20(22):6632. doi: 10.3390/s20226632.
Fourteen different cultivars (Po_1-Po_14) were tested for free amino acid content (fAA), total polyphenol content (TPC), and antioxidant capacity (Ferric Reducing Ability of Plasma-FRAP) to select the cultivars with the most favorable traits. Automatic amino acid analyzer (fAA) and spectrophotometric assay (TPC, FRAP) results as well as Fourier-transform near infrared (FT-NIR) spectra were evaluated with different chemometric methods (Kruskal-Wallis test, Principal Component Analysis-PCA, Linear Discriminant Analysis-LDA). Based on total free amino acid concentrations and FRAP values, the Po_2 cultivar was found to be the most favorable. Types Po_3, Po_8, Po_10 and Po_12 were separated using PCA. Based on the spectral profile, they may contain polyphenols and reducing compounds of different qualities. LDA classification that was based on the concentrations of all free amino acids, cysteine, and proline of the cultivars was performed with an accuracy of over 90%. LDA classification that was based on the TPC and FRAP values was performed with an accuracy of over 83%.
为了选择具有最佳特性的品种，对 14 种不同的品种（Po_1-Po_14）进行了游离氨基酸含量（fAA）、总多酚含量（TPC）和抗氧化能力（血浆铁还原能力-FRAP）的测试。采用不同的化学计量学方法（Kruskal-Wallis 检验、主成分分析-PCA、线性判别分析-LDA）对自动氨基酸分析仪（fAA）和分光光度法（TPC、FRAP）结果以及傅里叶变换近红外（FT-NIR）光谱进行了评估。根据总游离氨基酸浓度和 FRAP 值，发现 Po_2 品种最具优势。利用 PCA 对 Po_3、Po_8、Po_10 和 Po_12 进行了分类。根据光谱特征，它们可能含有不同质量的多酚和还原化合物。基于所有游离氨基酸、半胱氨酸和脯氨酸浓度的 LDA 分类，品种的准确率超过 90%。基于 TPC 和 FRAP 值的 LDA 分类，准确率超过 83%。
