Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F12%3A54542" target="_blank" >RIV/60460709:41210/12:54542 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
Original language description
The impact of selected factors - cultivar, storage, cooking and baking on the content of total anthocyanins (TAC) in coloured-flesh potato cultivars has been studied. TAC ranged from 248.5 mg kg-1 to 2257.8 mg kg-1 dry matter (DM). TAC difference betweencultivars was statistically significant. Cold storage (4 °C) influenced TAC differentially. In the Violette and Highland Burgundy Red cultivars TAC increased by 18.5% and 12.1% respectively, and in the Valfi cultivar it decreased by 33.9%. Baking increased TAC 3.34 times whereas cooking in boiled water increased it 4.22 times. Correlation between antioxidant activity (AOA) and TAC (r2=0.659) has been found. The Violette, Vitelotte and Highland Burgundy Red cultivars with the highest TAC showed high AOAand the Shetland Black cultivar and the cultivars Salad Blue and Blue Congo with a "marbled" texture showed the lowest TAC and AOA. Individual anthocyanidins are fingerprints of colour-fleshed potato cultivars.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
133
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
10
Pages from-to
1107-1116
UT code for WoS article
000303847400004
EID of the result in the Scopus database
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