The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.) |
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| Institution: | 1. Department of Food Storage and Technology, Wroc?aw University of Environmental and Life Sciences, Che?mońskiego 37/41, 51-650 Wroc?aw, Poland;2. Department of Fruit, Vegetable and Cereals Technology, Wroc?aw University of Environmental and Life Sciences, Che?mońskiego 37/41, 51-650 Wroc?aw, Poland;3. Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Kamýcká 129, 165 21 Prague, Suchdol, Czech Republic;1. Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic;2. Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic;1. Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, via U. Schiff 6, 50019, Sesto F.no, Florence, Italy;2. CeRA (Multidisciplinary Centre of Research on Food Sciences), Italy;3. Pizzoli S.p.A., via Zenzalino Nord 1, 40054, Budrio, Bologna, Italy;4. Istituto Bioscienze e BioRisorse, CNR, via Madonna del Piano 10, 50019, Sesto F.no, Florence, Italy;1. Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Department of Chemistry, Kamýcká 129, CZ-16500 Prague 6, Czech Republic;2. Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Department of Crop Production, Kamýcká 129, CZ-16500 Prague 6, Czech Republic;1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;2. Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain;3. University of Thessaly, Department of Agriculture, Crop Production and Rural Environment, 38446 N. Ionia, Magnissia, Greece;4. University of the Peloponnese, Department of Agriculture, 24100 Kalamata, Greece;1. NEIKER-Tecnalia, The Basque Institute of Agricultural Research and Development, P.O. Box 46-E01080 Vitoria, Spain;2. Food Phytochemistry Department. Instituto de la Grasa (CSIC). Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1, E-41013 - Sevilla, Spain;1. College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 660-701, Republic of Korea;2. Department of Aqualife Medicine, Chonnam National University, Yeosu 550-749, Republic of Korea;3. College of Pharmacy, Pusan National University, Busan 609-735, Republic of Korea;4. Department of Integrative Plant Science, Chung-Ang University, Anseong 456-756, Republic of Korea;5. Plant Systems Engineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 305-806, Republic of Korea |
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| Abstract: | Red- and purple-fleshed potatoes (Solanum tuberosum L.) are a good source of polyphenols, mainly anthocyanins as one of the most important components. The chemical composition with reducing sugars and the total polyphenol contents were analyzed in four purple potato varieties (Salad Blue, Vitelotte, Valfi, Blue Congo) and three red-fleshed potato varieties (Rosalinde, Herbie 26, Highland Burgundy Red). The anthocyanin composition of raw potato and potato crisps was characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC–MS/MS) method. Moreover, the antioxidant activity was measured with the radical scavenging assays using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as ferric reducing ability of plasma assay (FRAP). In addition, colour parameters in prepared potato crisps were evaluated. Both red and purple-fleshed potato varieties contained high levels of total polyphenols (227–845 mg 100 g?1 dry weight) and anthocyanins (21–109 mg 100 g?1 dry weight). The process of frying caused degradation of anthocyanin compounds (38–70%). The HPLC–MS/MS analysis showed that pelargonidin and malvidin derivates were more stable during frying than petunidin derivatives. Although frying process affected the anthocyanin and polyphenol levels, obtained potato crisps exhibited bright intensive colour and good antioxidant activity. |
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| Keywords: | Coloured-flesh potatoes Potato crisps Total polyphenol content Anthocyanin composition Antioxidant activity Maillard reaction Acrylamide and frying temperature Food processing Food analysis Food composition |
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