The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A63828" target="_blank" >RIV/60460709:41210/13:63828 - 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
The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.)
Original language description
Red- and purple-fleshed potatoes (Solanum tuberosum L.) are a good source of polyphenols, mainly anthocyanins as one of the most important components. The chemical composition with reducing sugars and the total polyphenol contents were analyzed in four purple potato varieties (Salad Blue, Vitelotte, Valfi, Blue Congo) and three red-fleshed potato varieties (Rosalinde, Herbie 26, Highland Burgundy Red). The anthocyanin composition of raw potato and potato crisps was characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC?MS/MS) method. Moreover, the antioxidant activity was measured with the radical scavenging assays using 2,20-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as ferric reducing ability of plasma assay (FRAP). In addition, colour parameters in prepared potato crisps were evaluated. Both red and purple-fleshed potato varieties contained high levels of total polyphenols (227?84
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
GC - Plant growing, crop rotation
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
ISSN
0889-1575
e-ISSN
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Volume of the periodical
32
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
169-175
UT code for WoS article
000328594300009
EID of the result in the Scopus database
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