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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

  • DOI - Digital Object Identifier

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

  • Czech description

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

Result continuities

  • Project

  • 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

  • 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