Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
| Autor: | Karel Hamouz, Jaroslava Domkářová, Zora Kotíková, Kateřina Pazderů, Jiří Cimr, Janette Musilová, Jaromír Lachman, K. Hejtmánková, V. Pivec |
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| Rok vydání: | 2012 |
| Předmět: |
Food Handling
Color Ascorbic Acid Analytical Chemistry Anthocyanins chemistry.chemical_compound Chlorogenic acid Glycoalkaloid Boiling Botany Cultivar Food science Cooking Chromatography High Pressure Liquid Solanum tuberosum Chemistry Flesh fungi food and beverages General Medicine Ascorbic acid Plant Tubers Anthocyanin Composition (visual arts) Chlorogenic Acid Food Science |
| Zdroj: | Food chemistry. 138(2-3) |
| ISSN: | 1873-7072 |
| Popis: | The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spectrophotometry, glycoalkaloid, α-chaconine and α-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, α-chaconine and α-solanine with the exception of total anthocyanins. The losses of ascorbic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highest. Boiling of peeled tubers decreased contents of total glycoalkaloids (α-chaconine and α-solanine) and appeared as the most favourable among the three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic acid, chlorogenic acid and total anthocyanin) after boiling and may be healthier as compared with white or yellow cultivars. |
| Databáze: | OpenAIRE |
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