Quality of Coloured Varieties of Potatoes

Hejtmánková, Kateřina; Pivec, V.; Trnková, E.; Hamouz, Karel; Lachman, J.

doi:10.17221/605-cjfs

Cited by 25 publications

(19 citation statements)

References 9 publications

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“…The potato var. Vitelotte analyzed by Hejtmánková et al (2009) showed high TPC in this respect and was similar to the Purple potato of Velioglu et al (1998) along with three of the Chilean potato genotypes shown in Table 2. Moreover, Onyeneho and Hettiaachchy (1993) evaluated the ability to prevent soybean oil oxidation of freeze-dried extracts taken from the peels of six potato varieties.…”

Section: Total Phenolic Contentsupporting

confidence: 53%

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Ah-Hen

Fuenzalida

Hess

et al. 2012

Chilean J. Agric. Res.

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Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk of diseases. However, there is a lack of information on the degree of variation of the antioxidant activity and polyphenolic contents of these native potatoes. Thus, the antioxidant activity (AA) and total phenolic content (TPC) of native Chilean potatoes were determined. Twelve potato landrace clones collected from established cultivations on Chiloe Island and Valdivia were selected. Total phenolic content and AA were compared with two commercial varieties, Shepody and Desirée. Total phenolic content was determined by the Folin-Ciocalteu method, and β-carotene bleaching was used to compare AA. The TPC varied in the peeled potato samples from 191 to 1864 mg 100 g -1 DM meanwhile these parameters varied from 345 to 2852 mg 100 g -1 DM in unpeeled samples. Antioxidant activity was higher in unpeeled potatoes, and was the highest in the unpeeled NG-6 or 'Bruja' native potato. The commercial var. Shepody showed pro-oxidant activity and had a relatively lower TPC. Results also indicated a higher concentration of total phenolics in the periderm of the colored native Chilean potatoes.

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Section: Total Phenolic Contentsupporting

confidence: 53%

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Ah-Hen

Fuenzalida

Hess

et al. 2012

Chilean J. Agric. Res.

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“…carotenoids are the major bioactive compounds known in potato for their antioxidant properties (Lachman and Hamouz 2005;Hejtmankova et al 2009;Gumul et al 2011). The scavenging activity of these compounds is mainly due to their redox properties, which allow them to act as reducing agents, hydrogen donors, and singlet oxygen quenchers (Kaur and Kapoor 2002;Babbar et al 2011).…”

Section: Research Highlightsmentioning

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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“…Determination of ascorbic acid was based on the method of Hejtmánková, Pivec, Trnková, Hamouz, and Lachman (2009) with slight modifications. About 0.08 g of freeze-dried tomato samples were homogenized with 10 ml of 3% meta-phosphoric acid.…”

Section: Chromatographic Analysis Of Ascorbic Acidmentioning

confidence: 99%

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

Kotíková

Lachman

Hejtmánková

et al. 2011

LWT - Food Science and Technology

143

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Quality of Coloured Varieties of Potatoes

Cited by 25 publications

References 9 publications

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

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

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

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