Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F16%3A68750" target="_blank" >RIV/60460709:41210/16:68750 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodchem.2015.11.072" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2015.11.072</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2015.11.072" target="_blank" >10.1016/j.foodchem.2015.11.072</a>

Result language

angličtina

Original language name

Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

Original language description

This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content for all cultivars ranged from 1.44 to 40.13 µg/g DM. Yellow cultivars showed a much higher average total carotenoid content (26.22 µg/g DM) when compared to red/purple-fleshed potatoes (5.69 µg/g DM). Yellow cultivars were dominated by antheraxanthin, whereas neoxanthin was the main carotenoid in red/purple cultivars. Thermal processing significantly impacted all potato cultivars. Boiling decreased the total carotenoids by 92% compared to baking (88%). Lutein was the most stable carotenoid against thermal processing (decreased by 24-43%) followed by ß-carotene (decreased by 78-83%); other carotenoids were degraded nearly completely. Increased formation of (Z)-isomers by thermal processing has not been confi

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

<a href="/en/project/QH92111" target="_blank" >QH92111: Antioxidants and antioxidative activity of selected minor crops species for improving of human nutrition</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

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

197

Issue of the periodical within the volume

Part A

Country of publishing house

GB - UNITED KINGDOM

Number of pages

10

Pages from-to

992-1001

UT code for WoS article

000366985900129

EID of the result in the Scopus database

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