| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542661 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Cultivar, storage, and cooking affected anthocyanins (TAC) in coloured potato. ⺠Cold storage, cooking in boiled water and baking increased TAC. ⺠Correlation between antioxidant activity and TAC (r2 = 0.659) has been determined. ⺠Cultivars with the highest TAC showed high antioxidant activity. ⺠Individual anthocyanidins are fingerprints of colour-fleshed cultivars.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
JaromÃr Lachman, Karel Hamouz, MatyáÅ¡ Orsák, VladimÃr Pivec, KateÅina Hejtmánková, KateÅina Pazderů, Petr DvoÅák, Jaroslav Äepl,