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. 2024 Dec 6;29(23):5771. doi: 10.3390/molecules29235771

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Principal component analysis (PCA) of the composition of SP flours, influenced by variety and drying method: (a) loading plot and (b) score plot. Abbreviations: TPC-total phenolic content; TCC-total carotenoid content; DPPH MeOH-AOx through the DPPH method for the hydrophilic fraction; DPPH DCM-AOx through the DPPH method for the lipid fraction; FRAP-AOx through the FRAP method; TAC-total anthocyanin content; β-carotene-β-carotene content; MC-moisture content; Ash-ash content; Prot-protein content; Fat-fat content; Carbo-carbohydrate content.