engleski

Fresh-Cut Potato During Storage: Effect of Cultivar, Anti-browning Agent and Thermal Treatment on Content of Phenolic Compounds, Sugars and Acrylamide

Introduction: Due to nowadays fast lifestyle, demand for fresh-cut fruit and vegetables ready for simple and quick preparation and consumption is rising, where fresh-cut potato (Solanum tuberosum L.) (FCP) represents popular product. Despite its convenience, FCP is very perishable and prone to browning. Along with numerous factors, these characteristics greatly depend upon cultivar. Among various chemical treatments for potato browning prevention ascorbic acid and/or its salts and ozonated water are considered as desirable anti-browning agents. Furthermore, potato sweetening during storage represents a potential health risk of fried FCP consumption. Hence, the aim of this study was to examine the effect of sodium ascorbate solution and ozonated water pre-treatment on composition of Birgit and Lady Claire FCP during 8 days of storage followed by boiling and frying. Methods: Peeled and sliced potatoes of cv. Birgit and cv. Lady Claire were pre-treated with sodium ascorbate solution (2 %) or ozonated water (0.1 mg/L), vacuum packaged and stored at 10 °C/8 days. On the 1st and 8th day of storage in raw, boiled and fried FCP content of phenols (chlorogenic acid, epicatechin and catechin) and sugars (fructose, glucose and sucrose) was determined using HPLC. Additionally, fried samples were also analyzed for acrylamide content. All analysis were carried out in freeze-dried samples. ANOVA followed by Tukey’s HSD test (p≤0.05) was applied for statistical analysis. Results: Generally, all varied parameters had significant impact on chemical composition of FCP. ChA was predominant phenolic compound and its higher amounts were determined in Lady Claire samples, while Birgit samples were described with higher content of sugars. Furthermore, higher acrylamide level was determined in fried Birgit FCP, although all obtained values were low and below permitted values. In samples pre-treated with sodium ascorbate as well as in thermally treated samples, especially in boiled ones, lower ChA content was determined. Storage caused degradation of ChA and sugar content increase. Significance: Although examined cultivars showed minor differences in composition, which were numerically inconsiderable, cv. Birgit and cv. Lady Claire showed their suitability for FCP production regardless of the applied pre-treatment and thus maintained convenient for further preparation within 8 days.

fresh-cut potato ; ozonated water ; sodium ascorbate ; chlorogenic acid ; sucrose ; acrylamide

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