Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A58483" target="_blank" >RIV/60460709:41210/13:58483 - isvavai.cz</a>

Alternative codes found

RIV/60109807:_____/13:#0000239

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

Original language description

The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spectrophotometry, glycoalkaloid, alpha-chaconine and alpha-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, alpha-chaconine and alpha-solanine with the exception of total anthocyanins. The losses of ascorbic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highest. Boiling of peeled tubers decreased contents of total glycoalkaloids (alpha-chaconine and alpha-solanine) and appeared as the most favourable among three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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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)

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

138

Issue of the periodical within the volume

2-3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

9

Pages from-to

1189-1197

UT code for WoS article

000316039500063

EID of the result in the Scopus database

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