Antioxidant activity and quality of red and purple flesh potato chips

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A67243" target="_blank" >RIV/60460709:41210/15:67243 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2014.03.026" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2014.03.026</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2014.03.026" target="_blank" >10.1016/j.lwt.2014.03.026</a>

Result language
angličtina
Original language name
Antioxidant activity and quality of red and purple flesh potato chips
Original language description
Polyphenolic compounds with anthocyanins characteristic for coloured flesh potatoes are known for their antioxidant properties which could improve the quality of ready products as potato chips. Five purple potato varieties (Blau Elise, Blaue St. Galler,Blue Congo, Valfi and Vitelotte) and four red flesh potato varieties (Highland Burgundy Red, Herbie 26, Rosalinde, Rote Emma) were stored for nine months and analysed for the polyphenols, anthocyanins, reducing sugars and antioxidant activity with two different methods viz. ABTS and DPPH. After additionally in prepared potato chips oil content, texture and colour parameters were evaluated. Both, red and purple fleshed potato varieties contained higher content of total polyphenols (250-526 mg 100 g-1 DW). The higher content of polyphenols are directly related to higher antioxidant activity of tested potatoes. The proces sof frying caused almost total degradation of anthocyanin compounds, while polyphenols exhibited quite good stability (
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
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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