About: Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The impact of selected factors - cultivar, storage, cooking and baking on the content of total anthocyanins (TAC) in coloured-flesh potato cultivars has been studied. TAC ranged from 248.5 mg kg-1 to 2257.8 mg kg-1 dry matter (DM). TAC difference between cultivars was statistically significant. Cold storage (4 °C) influenced TAC differentially. In the Violette and Highland Burgundy Red cultivars TAC increased by 18.5% and 12.1% respectively, and in the Valfi cultivar it decreased by 33.9%. Baking increased TAC 3.34 times whereas cooking in boiled water increased it 4.22 times. Correlation between antioxidant activity (AOA) and TAC (r2=0.659) has been found. The Violette, Vitelotte and Highland Burgundy Red cultivars with the highest TAC showed high AOA and the Shetland Black cultivar and the cultivars Salad Blue and Blue Congo with a %22marbled%22 texture showed the lowest TAC and AOA. Individual anthocyanidins are fingerprints of colour-fleshed potato cultivars. The impact of selected factors - cultivar, storage, cooking and baking on the content of total anthocyanins (TAC) in coloured-flesh potato cultivars has been studied. TAC ranged from 248.5 mg kg-1 to 2257.8 mg kg-1 dry matter (DM). TAC difference between cultivars was statistically significant. Cold storage (4 °C) influenced TAC differentially. In the Violette and Highland Burgundy Red cultivars TAC increased by 18.5% and 12.1% respectively, and in the Valfi cultivar it decreased by 33.9%. Baking increased TAC 3.34 times whereas cooking in boiled water increased it 4.22 times. Correlation between antioxidant activity (AOA) and TAC (r2=0.659) has been found. The Violette, Vitelotte and Highland Burgundy Red cultivars with the highest TAC showed high AOA and the Shetland Black cultivar and the cultivars Salad Blue and Blue Congo with a %22marbled%22 texture showed the lowest TAC and AOA. Individual anthocyanidins are fingerprints of colour-fleshed potato cultivars. (en)
Title	Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes (en)
skos:prefLabel	Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes (en)
skos:notation	RIV/60460709:41210/12:54542!RIV13-MZE-41210___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QH92110), P(QI101A184), Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Pazderů, Kateřina Hamouz, Karel Hejtmánková, Kateřina Lachman, Jaromír Pivec, Vladimír Dvořák, Petr Orsák, Matyáš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	140689
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/12:54542
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	coloured-flesh potatoes, anthocyanins, total anthocyanin content, cultivars, antioxidant activity, storage, cooking processing (en)
http://linked.open.../riv/klicoveSlovo	antioxidant activity cultivars anthocyanins storage coloured-flesh potatoes cooking processing total anthocyanin content
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[BDE1EFEF30AD]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Use of the flesh-coloured potatoes as an alternative crop with the specific food quality Potato growing technology - new environmental friendly procedures (ways).
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	133
http://linked.open...iv/tvurceVysledku	Dvořák, Petr Lachman, Jaromír Pivec, Vladimír Hamouz, Karel Hejtmánková, Kateřina Pazderů, Kateřina Orsák, Matyáš Čepl, Jaroslav
http://linked.open...ain/vavai/riv/wos	000303847400004
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	0308-8146
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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