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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QH92111" target="_blank" >QH92111: Antioxidanty a antioxidační aktivita u vybraných minoritních plodin ke zlepšení kvality výživy obyvatelstva</a><br>

Návaznosti

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

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

197

Číslo periodika v rámci svazku

Part A

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

992-1001

Kód UT WoS článku

000366985900129

EID výsledku v databázi Scopus

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