About: Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
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)
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)
skos:notation	RIV/60460709:41210/13:58483!RIV14-MSM-41210___
http://linked.open...avai/predkladatel	Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(7AMB12SK018), P(QH92111), Z(MSM6010980701)
http://linked.open...iv/cisloPeriodika	2-3
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Pazderů, Kateřina Hamouz, Karel Cimr, Jiří Hejtmánková, Kateřina Kotíková, Zora Lachman, Jaromír Pivec, Vladimír
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	71659
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/13:58483
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato tuber peeling, potato cooking methods, anthocyanins, ascorbic acid, chlorogenic acid, glycoalkaloids (en)
http://linked.open.../riv/klicoveSlovo	potato cooking methods potato tuber peeling anthocyanins ascorbic acid glycoalkaloids chlorogenic acid
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[EB141121374F]
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	9 (xsd:int)
http://linked.open...vavai/riv/projekt	Antioxidants and antioxidative activity of selected minor crops species for improving of human nutrition Polyphenolic compounds in traditional agricultural crops
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	138
http://linked.open...iv/tvurceVysledku	Domkářová, Jaroslava Lachman, Jaromír Pivec, Vladimír Hamouz, Karel Hejtmánková, Kateřina Kotíková, Zora Pazderů, Kateřina Cimr, Jiří Musilová, Jeanette
http://linked.open...ain/vavai/riv/wos	000316039500063
http://linked.open...n/vavai/riv/zamer	Molekulární a technologické základy produkce kvalitních brambor
issn	0308-8146
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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