The impact of cooking procedures on antioxidant capacity of potatoes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A30336" target="_blank" >RIV/60460709:41210/09:30336 - isvavai.cz</a>
Alternative codes found
RIV/60109807:_____/09:0R000605
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
The impact of cooking procedures on antioxidant capacity of potatoes
Original language description
Recent studies have strongly supported the efficacy of diet rich in phytochemicals in reducing the risk of cardiovascular disorders, high cholesterol and cancer. Phytochemicals, such as plant polyphenols, vitamins and carotenoids, exert multiple beneficial effects due to their antioxidant properties. Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. Current study includes a comparative analysis ofantioxidant properties of yellow, red and blue potatoes typical for the Czech Republic, with the relation to their phenolic contents in fresh, cooked, cooked in steam, microwave-heated and fried potato samples. The objective was to find the relationshipbetween the antioxidant capacity, total phenolics and potato variety in 12 samples of different potato cultivars. The impact of cooking procedures on antioxidant capacity of potatoes is also examined. Total antioxidant capacity in potato
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CC - Organic chemistry
OECD FORD branch
—

Project
<a href="/en/project/QH92110" target="_blank" >QH92110: Use of the flesh-coloured potatoes as an alternative crop with the specific food quality</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)