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, 04-06-2020, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.929; : 2018 = 2.281 (2) - 2018=2.201 (5)|
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