The impact of cooking procedures on antioxidant capacity of potato and tomato

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The impact of cooking procedures on antioxidant capacity of potato and tomato

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

The impact of cooking procedures on antioxidant capacity of potato and tomato

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/GA525%2F06%2F0268" target="_blank" >GA525/06/0268: Prooxidanty a antioxdianty v potravinách rostlinného původu</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

—

Svazek periodika

48

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000273074300002

EID výsledku v databázi Scopus

—