Anthocyanin and antioxidant activity of snacks with coloured potato

Nemś, Agnieszka; Pęksa, Anna; Kucharska, Alicja Z.; Sokół‐Łętowska, Anna; Kita, Agnieszka; Dróżdż, Wioletta; Hamouz, Karel

doi:10.1016/j.foodchem.2014.09.033

Cited by 92 publications

(91 citation statements)

References 29 publications

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“…Snacks produced with colored flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive color and better expansion compared to control samples (Nemś et al, 2015).…”

Section: Total Soluble Phenolics Anthocyanin Content and Teacmentioning

confidence: 93%

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

et al. 2015

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This study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.Keywords: huitlacoche; blue corn; tortilla chips; Ustilago maydis; corn smut; functional food.Practical Application: As obesity and diseases related to bad eating habits rise, developing sources of good nutrition and health benefits has become a major research focus in recent years. The addition of a new and functional ingredient for tortilla chips proposes to enhance the nutritional and bioactive compounds of nixtamalized corn products. Huitlacoche is an important source of fiber, lysine, essential fatty acids and bioactive compounds. Corn-based snacks increased over the last 30 years because they were included in main meals as well as in between-meal nourishments.

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Section: Total Soluble Phenolics Anthocyanin Content and Teacmentioning

confidence: 93%

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

et al. 2015

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“…Bioactive compounds are soluble in water but susceptible to thermal processes. They are lost by washing out of potato and undergoing thermal degradation (Ezekiel et al 2013;Nems et al 2015).…”

Section: Phytochemical Content and Antioxidant Propertiesmentioning

confidence: 99%

“…This might be due to differences in the profiles of antioxidants contained in boiled potato mash and in the dehydrated flour (Table 1). According to Nems et al (2015). thermal stages of food processing are one of most important factors affecting the changes in the bioactive components naturally present in raw material and therefore change the antioxidant capacity of the processed food.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

Kaur

Aggarwal

2015

J Food Sci Technol

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The present study was carried out to develop waris from potato and legume blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Wari is a partially fermented legume based savoury, used as adjunct in vegetable curries. In this study, potato (boiled and dehydrated) was used to supplement black gram or urad dhal waris. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into waris. Based on preliminary sensory trails, waris with potato (70 %) and urad dhal (30 %) level of supplementation were found to be most acceptable and these waris were subjected to nutritional evaluation. Storage stability of the waris was assessed by storing the product at room temperature for a period of 12 months. Results were compared with dhal waris (control). Protein content was significantly higher in control waris compared to potato supplemented waris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato. Between the cultivars, waris enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched waris compared to control waris. Between the treatments i.e. boiled mash and dehydrated flour, waris supplemented with boiled potato mash showed a significantly higher content of phytochemicals and total antioxidant activity compared to potato flour waris. However no significant difference was observed in sensory quality of the product prepared either with fresh potato mash or potato flour. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.

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“…However, recently there is a great interest for their beneficial effects. Anthocyanins have been reported to have many pharmacological activities, such as antioxidative activity (Tsuda et al, 1994；Tedesco, Russo, Nazzaro, Russo, & Palumbo, 2001Zheng et al, 2011;Nemś et al, 2015), preventing carcinogenesis (Igarashi, Kimura, & akenaka, 2000), improving visual function (Lee, Hung, & Chou, 2008), inhibiting platelet aggregation (Kong, Chia, Goh, Chia, & Brouillard, 2003) and so on. So it is important to choose a proper enrichment and purification technique for bioactive compounds.…”

mentioning

confidence: 99%

In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

Ding

et al. 2016

Food Chemistry

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Anthocyanin and antioxidant activity of snacks with coloured potato

Cited by 92 publications

References 29 publications

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury

In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

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