About: The impact of cooking procedures on antioxidant capacity of potatoes

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. The impact of cooking procedures on antioxidant capacity of potatoes is examined. Total antioxidant capacity in potato was determined using 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The total phenolic content was evaluated according to the Folin-Ciocalteau colorimetric assay and also by selective HPLC. Both antioxidant capacities and total phenolics were expressed as chlorogenic acid equivalents. The results demonstrate that antioxidant activities of potato correlate with phenolic contents in all samples. Red and blue varieties have significantly higher values of both phenolics and antioxidant contents compared to yellow potato. Being the most consumed vegetable of human daily food consumption, potato has attracted considerable interest as a potential source of dietary antioxidants. The impact of cooking procedures on antioxidant capacity of potatoes is examined. Total antioxidant capacity in potato was determined using 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The total phenolic content was evaluated according to the Folin-Ciocalteau colorimetric assay and also by selective HPLC. Both antioxidant capacities and total phenolics were expressed as chlorogenic acid equivalents. The results demonstrate that antioxidant activities of potato correlate with phenolic contents in all samples. Red and blue varieties have significantly higher values of both phenolics and antioxidant contents compared to yellow potato. (en)
Title	The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes (en)
skos:prefLabel	The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes (en)
skos:notation	RIV/60109807:_____/09:0R000605!RIV10-MZE-60109807
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA525/06/0268), P(QH92110), Z(MSM6046070901), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Vacek, Josef
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	Výzkumný ústav bramborářský Havlíčkův Brod, s.r.o.
http://linked.open...dnocenehoVysledku	318581
http://linked.open...ai/riv/idVysledku	RIV/60109807:_____/09:0R000605
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato; polyphenols; antioxidant capacity; ABTS; DPPH (en)
http://linked.open.../riv/klicoveSlovo	potato ABTS DPPH antioxidant capacity polyphenols
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[9777D4EFDE4D]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (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 Prooxidants and antioxidants in food of plant origin
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Hamouz, Karel Kondrashov, Alexey Kvasnička, František Ševčík, Rudolf Čížková, Helena Vacek, Josef Jirušková, Michaela
http://linked.open...ain/vavai/riv/wos	000273074300002
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje. Teoretické základy potravinářských a biochemických technologií
issn	1336-8672
number of pages	7 (xsd:int)
is http://linked.open...avai/riv/vysledek of	The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes The impact of cooking procedures on antioxidant capacity of potatoes

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