Antioxidant activity and quality of red and purple flesh potato chips

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant activity and quality of red and purple flesh potato chips

Popis výsledku v původním jazyce

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 (

Název v anglickém jazyce

Antioxidant activity and quality of red and purple flesh potato chips

Popis výsledku anglicky

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 (

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

62

Číslo periodika v rámci svazku

1 Special Issue

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

525-531

Kód UT WoS článku

000352115500022

EID výsledku v databázi Scopus

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