Influence of technological processing on antioxidant of flesh colored potato

Result code in IS VaVaI
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Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of technological processing on antioxidant of flesh colored potato
Original language description
The main potato antioxidants are phenolic compounds, L-ascorbic acid, carotenoids, tocopherols, and red and purple potatoes include anthocyanins acylated with ferulic and p-coumaric acid. The aim of this thesis was to compare antioxidant activity of yellow, red and violet potatoes and changes of antioxidant activity due to technological processing. Antioxidant antiradical activity was determined by the DPPH method and by the ABTS method. The total phenolic compounds were determined with the Folin-Ciocalteau reagent and each phenolic chemical compound were measured HPLC with electrochemical detection (HPLC-ECD method). Violet-flesh potatoes Violette show the highest antioxidant activity in all way of technological processing. The highest antioxidant activity was determined in potatoes cooked in microwave oven and cooked with peels.
Czech name
Vliv technologie zpracování na antioxidanty brambor s barevnou dužninou
Czech description
Odrůda brambor s mpdrou dužninou Violette měla nejvyšší antioxidační aktivitu při všech způsobech technologického zpracování. Nejvyšší antioxidační aktivita bylazjištěna u brambor vařených v mokrovlné troubě a vařených ve slupce v páře.

Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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