Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A58483" target="_blank" >RIV/60460709:41210/13:58483 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60109807:_____/13:#0000239
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
Popis výsledku v původním jazyce
The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spectrophotometry, glycoalkaloid, alpha-chaconine and alpha-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, alpha-chaconine and alpha-solanine with the exception of total anthocyanins. The losses of ascorbic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highest. Boiling of peeled tubers decreased contents of total glycoalkaloids (alpha-chaconine and alpha-solanine) and appeared as the most favourable among three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic
Název v anglickém jazyce
Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
Popis výsledku anglicky
The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spectrophotometry, glycoalkaloid, alpha-chaconine and alpha-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, alpha-chaconine and alpha-solanine with the exception of total anthocyanins. The losses of ascorbic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highest. Boiling of peeled tubers decreased contents of total glycoalkaloids (alpha-chaconine and alpha-solanine) and appeared as the most favourable among three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
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Svazek periodika
138
Číslo periodika v rámci svazku
2-3
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
9
Strana od-do
1189-1197
Kód UT WoS článku
000316039500063
EID výsledku v databázi Scopus
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