The impact of cooking procedures on antioxidant capacity of potato and tomato
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022159" target="_blank" >RIV/60461373:22330/09:00022159 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The impact of cooking procedures on antioxidant capacity of potato and tomato
Original language description
Recent studies have strongly supported the efficacy of diet rich in phytochemicals in reducing the risk of cardiovascular disorders, high cholesterol and cancer. Phytochemicals, such as plant polyphenols, vitamins and carotenoids, exert multiple beneficial effects due to their antioxidant properties. Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. Current study includes a comparative analysis ofantioxidant properties of yellow, red and blue potatoes typical for the Czech Republic, with the relation to their phenolic contents in fresh, cooked, cooked in steam, microwave-heated and fried potato samples. The objective was to find the relationshipbetween the antioxidant capacity, total phenolics and potato variety in 12 samples of different potato cultivars. The impact of cooking procedures on antioxidant capacity of potatoes is also examined. Total antioxidant capacity in potato
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GA525%2F06%2F0268" target="_blank" >GA525/06/0268: Prooxidants and antioxidants in food of plant origin</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
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 and Nutrition Research
ISSN
1336-8672
e-ISSN
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Volume of the periodical
48
Issue of the periodical within the volume
4
Country of publishing house
SK - SLOVAKIA
Number of pages
7
Pages from-to
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UT code for WoS article
000273074300002
EID of the result in the Scopus database
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