Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes
| Autor: | Ariel Aguilera, Antonieta Ruiz, Pablo Cornejo, José Parada, Boris Contreras, Stefano Ercoli, Peter Winterhalter |
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| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
Coumaric Acids Food Handling medicine.medical_treatment 01 natural sciences Antioxidants Analytical Chemistry Anthocyanins chemistry.chemical_compound 0404 agricultural biotechnology Phenols medicine Humans Food science Chile Solanum tuberosum chemistry.chemical_classification Flesh fungi 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Medicine Hydroxycinnamic acid 040401 food science 0104 chemical sciences chemistry Anthocyanin Composition (visual arts) Cis–trans isomerism Food Science |
| Zdroj: | Stefano Giannello Ercoli Ortiz |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.06.116 |
| Popis: | Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes. |
| Databáze: | OpenAIRE |
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