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rdf:type
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Description
| - 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, alpha-chaconine and alpha-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, alpha-chaconine and alpha-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 (alpha-chaconine and alpha-solanine) and appeared as the most favourable among three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic acid, chlorogen
- 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, alpha-chaconine and alpha-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, alpha-chaconine and alpha-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 (alpha-chaconine and alpha-solanine) and appeared as the most favourable among three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic acid, chlorogen (en)
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Title
| - Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
- Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh (en)
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skos:prefLabel
| - Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh
- Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh (en)
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skos:notation
| - RIV/60460709:41210/13:58483!RIV14-MSM-41210___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(7AMB12SK018), P(QH92111), Z(MSM6010980701)
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/13:58483
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - potato tuber peeling, potato cooking methods, anthocyanins, ascorbic acid, chlorogenic acid, glycoalkaloids (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Domkářová, Jaroslava
- Lachman, Jaromír
- Pivec, Vladimír
- Hamouz, Karel
- Hejtmánková, Kateřina
- Kotíková, Zora
- Pazderů, Kateřina
- Cimr, Jiří
- Musilová, Jeanette
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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