کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597056 | 1492130 | 2014 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Content of polyphenols in coloured and yellow fleshed potatoes during dices processing
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Content of polyphenols in coloured and yellow fleshed potatoes during dices processing Content of polyphenols in coloured and yellow fleshed potatoes during dices processing](/preview/png/7597056.png)
چکیده انگلیسی
The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amount of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato were chlorogenic acid and its isomers, which account about 90% of total phenolic content in tubers. The phenolic acid content decreased by 80% after peeling the blue-fleshed potatoes and by 60% after peeling the yellow variety. The dried potato dice obtained from yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes contained about 4% of the original phenolic content of the raw material. Chlorogenic acid amounted about 97% of total phenolic acid content, and the rest was neochlorogenic acid.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 224-229
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 224-229
نویسندگان
E. Rytel, A. Tajner-Czopek, A. Kita, M. AnioÅowska, A.Z. Kucharska, A. SokóÅ-ÅÄtowska, K. Hamouz,