"Vacek, Josef" . . . . "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\u2019-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." . . "RIV/60109807:_____/09:0R000605!RIV10-MZE-60109807" . . "\u010C\u00ED\u017Ekov\u00E1, Helena" . "P(GA525/06/0268), P(QH92110), Z(MSM6046070901), Z(MSM6046137305)" . "Kondrashov, Alexey" . . "4" . . . . . . "The impact of cooking procedures on antioxidant capacity of potatoes"@en . . "[9777D4EFDE4D]" . . "Jiru\u0161kov\u00E1, Michaela" . "Vold\u0159ich, Michal" . . "The impact of cooking procedures on antioxidant capacity of potatoes"@en . . "\u0160ev\u010D\u00EDk, Rudolf" . "potato; polyphenols; antioxidant capacity; ABTS; DPPH"@en . "318581" . "000273074300002" . "Journal of Food and Nutrition Research" . . . "SK - Slovensk\u00E1 republika" . "8"^^ . . . "7"^^ . . . "RIV/60109807:_____/09:0R000605" . "The impact of cooking procedures on antioxidant capacity of potatoes" . "48" . "Kvasni\u010Dka, Franti\u0161ek" . "Hamouz, Karel" . "1"^^ . "The impact of cooking procedures on antioxidant capacity of potatoes" . "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\u2019-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 . "1336-8672" .