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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN

0950-5423

e-ISSN

1365-2621

Svazek periodika

53

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

719-727

Kód UT WoS článku

000425408200019

EID výsledku v databázi Scopus

2-s2.0-85042130052