Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes
Elżbieta Rytel , Agnieszka Tajner-Czopek , Agnieszka Kita , Anna Sokół-Łętowska , Alicja Kucharska , Wiesław Wojciechowski
AbstractThe colour-fleshed potatoes represent a good raw material for the extraction of juices with a high contentof biologically active compounds and a high antioxidant activity. The blue-fleshed potatoes turned out tobe a rich source of total polyphenols, as they had approximately 3.5 times higher content of identifiedanthocyanidins. Regardless of anthocyanin composition, all juices made of colour-fleshed potatoes werehighly stable. Both, high temperature, exposure time to these temperatures, and medium pH had no sig-nificant effect on changes in total polyphenols content of potato juices. The juices examined, especiallythese made of blue-fleshed potatoes, demonstrated a higher ABTS+stability during their heating thanduring pH changes. In addition, a higher antioxidant activity of juices was determined at neutral andalkaline than at acidic pH value of the medium.
|Journal series||International Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Anthocyanins, antioxidative activity, juice of colour-fleshed potatoes, pH, polyphenols, temperature|
|Internal identifier||68757; PBNbr|
|Score||= 70.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||= 2; = 1; : 2018 = 0.929; : 2019 = 2.773 (2) - 2019=2.516 (5)|
|Citation count*||3 (2021-05-11)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.