About: The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.)

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About: The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.) Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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 2,20-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 dr 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 2,20-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 dr (en)
Title	The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.) The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.) (en)
skos:prefLabel	The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.) The effect of frying on anthocyanin stability and antioxidant activity of crips from red- and purple-fleshed potatoes (Solanum tuberosum L.) (en)
skos:notation	RIV/60460709:41210/13:63828!RIV15-MSM-41210___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Hamouz, Karel
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	71518
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/13:63828
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	coloured-flesh potatoes, Solanum tuberosum L., potato crisps, total polyphenol content, anthocyanin composition, antioxidant activity, Maillard reaction, acrylamide and frying temperature, food processing, food analysis, food composition (en)
http://linked.open.../riv/klicoveSlovo	antioxidant activity Maillard reaction Solanum tuberosum L. total polyphenol content potato crisps food composition food analysis coloured-flesh potatoes food processing acrylamide and frying temperature anthocyanin composition
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[D6BF8C42C303]
http://linked.open...i/riv/nazevZdroje	JOURNAL OF FOOD COMPOSITION AND ANALYSIS
http://linked.open...in/vavai/riv/obor	GC
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Hamouz, Karel Kita, A. Kulakowska, K. Bakowska-Barczak, Anna Lisiňska, Grazyna
http://linked.open...ain/vavai/riv/wos	000328594300009
issn	0889-1575
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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