| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552737 | Journal of Food Composition and Analysis | 2013 | 7 Pages |
Abstract
⺠The effect of boiling on phenolic concentrations of Andean potatoes is reported. ⺠The effect of boiling on antioxidant activity of Andean potatoes is reported. ⺠Light to deep purple-fleshed native Andean potato accessions were used. ⺠The methods of extraction of phenolics were optimized. ⺠Boiled deep purple-fleshed potatoes have proved to be a good source of anthocyanins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gabriela Burgos, Walter Amoros, Lupita Muñoa, Paola Sosa, Edith Cayhualla, Cinthia Sanchez, Carlos DÃaz, Merideth Bonierbale,