کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584499 | 1492024 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes
ترجمه فارسی عنوان
اثر فرایند سرخ کردن بر ترکیب مشتقات اسید هیدروکسی سینامیک و فعالیت آنتی اکسیدان در سیب زمینی رنگی گوشتی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 577-584
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 577-584
نویسندگان
Antonieta Ruiz, Ariel Aguilera, Stefano Ercoli, José Parada, Peter Winterhalter, Boris Contreras, Pablo Cornejo,