کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
1183357 963242 2016 7 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
ترجمه فارسی عنوان
روشهای پخت و پز در خانه بر ترکیب فیتوشیمیائی و فعالیت آنتی اکسیدانی سیب زمینی شکلات بنفش تاثیر می گذارد
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کلمات کلیدی
سیب زمینی پودر بنفش پخت و پز داخلی فیتوشیمیایی، فعالیت آنتیاکسیدانی، همبستگی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Domestic cooking methods on phytochemicals and antioxidant activity were systemic evaluated.
• Stir-frying and air frying on phytochemicals and antioxidant were first studied.
• Antioxidant activity was well accordance with total phenolic while showed least accordance with vitamin C.

The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59–90.42%, 7.09–72.44%, 7.45–83.15%, and 20.15–76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 197, Part B, 15 April 2016, Pages 1264–1270
نویسندگان
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