Glycoalkaloids in potato tubers - the effect of peeling and cooking in salted water

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F75010330%3A_____%2F10%3A00008741" target="_blank" >RIV/75010330:_____/10:00008741 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Glycoalkaloids in potato tubers - the effect of peeling and cooking in salted water

Popis výsledku v původním jazyce

The important glycoalkaloids in potatoes are alfa-solanine and alfa-chaconine. Their natural function is probably to serve as stress metabolites or phytoalexins for the protection of the potato when attacked by insects, fungi, etc. They contribute flavour to potatoes but at higher concentrations cause bitterness and are toxic to humans.In this study the factors of potential loss of alfa-solanine and alfa-chaconine in potato tubers during peeling (factor=0.8) and cooking into edible stage in salted water(factor=0.8) were examined. The combined loss factor of peeling and cooking for sum of both glycoalkaloids in potato tubers was 0.64.

Název v anglickém jazyce

Glycoalkaloids in potato tubers - the effect of peeling and cooking in salted water

Popis výsledku anglicky

The important glycoalkaloids in potatoes are alfa-solanine and alfa-chaconine. Their natural function is probably to serve as stress metabolites or phytoalexins for the protection of the potato when attacked by insects, fungi, etc. They contribute flavour to potatoes but at higher concentrations cause bitterness and are toxic to humans.In this study the factors of potential loss of alfa-solanine and alfa-chaconine in potato tubers during peeling (factor=0.8) and cooking into edible stage in salted water(factor=0.8) were examined. The combined loss factor of peeling and cooking for sum of both glycoalkaloids in potato tubers was 0.64.

Druh

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

CEP obor

FM - Hygiena

OECD FORD obor

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Projekt

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Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Acta alimentaria

ISSN

0139-3006

e-ISSN

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Svazek periodika

39

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000278586300005

EID výsledku v databázi Scopus

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