Content of polyphenols in coloured and yellow fleshed potatoes during dices processing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F14%3A63824" target="_blank" >RIV/60460709:41210/14:63824 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Content of polyphenols in coloured and yellow fleshed potatoes during dices processing
Original language description
The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amound of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato weere chlorogenic acid and its isomers, wich account about 90% of total phenolic content in tubers. The phenolic acid content decreased by 80% after peeling the blue-fleshed potatoes and by 60% after peeling the yellow variety. The dried potato dice obtained from yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes contained about 4% of the original phenolic content of the raw material. Chlorogenic acid amounted about 97% of total phenolic acids content, and the rest was neochlorogenic acid.
Czech name
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Czech description
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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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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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