Content of anthocyanins and glycoalkaloids in blue-fleshed potatoes and changes in the content of alpha-solanine and alpha-chaconine during manufacture of fried and dried products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A76375" target="_blank" >RIV/60460709:41210/18:76375 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/ijfs.13647" target="_blank" >http://dx.doi.org/10.1111/ijfs.13647</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.13647" target="_blank" >10.1111/ijfs.13647</a>
Alternative languages
Result language
angličtina
Original language name
Content of anthocyanins and glycoalkaloids in blue-fleshed potatoes and changes in the content of alpha-solanine and alpha-chaconine during manufacture of fried and dried products
Original language description
In the last ten or so years, potatoes with purple or blue flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed, a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi products and finished products, compared to the raw material. The greatest losses of chaconine and solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of -chaconine and -solanine in the analysed semi-products and finish
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
53
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
719-727
UT code for WoS article
000425408200019
EID of the result in the Scopus database
2-s2.0-85042130052