Naslov
INFLUENCE OF DIFFERENT EXTRACTION PROCEDURES ON POTATO (Solanum tuberosum L.) SUGAR CONTENT

Autori
Pelaić Zdenka ; Pedisić Sandra ; Zorić Zoran ; Dragović-Uzelac Verica ; Levaj Branka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

ISBN
978-86-7520-459-6

Skup
6th International Conference Sustainable postharvest and food technologies (INOPTEP 2019) ; 31st National Conference Prosessing and Energy in Agriculture (PTEP 2019)

Mjesto i datum
Kladovo, Srbija, 07.04.2019. - 12.04.2019

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
potato, sugars, extraction procedures, HPLC-RID

Sažetak
The sugar content is an important factor affecting the processing quality of potatoes. Reducing sugars are one of key participants in the formation of acrylamide during thermal treatments. Several factors may influence the sugar content but data about the influence of extraction conditions are rare. Therefore, the aim of this study was to evaluate the effect of solvent type (80% ethanol and 80% methanol) and temperature (40 °C and 50 ° C) carried out in ultrasonic and water bath for 30 minutes on the potato sugar extraction. The highest total sugar concentration was obtained in ethanolic samples extracted at 40 °C in water bath. Sucrose, glucose and fructose contents were found ranging from 0.20 to 0.25 g/100 g dm, from 0.14 to 0.23 g/100 g dm and from 0.04 to 0.09 g/100 g dm, respectively. All extraction parameters affected sugar content while glucose content was affected more by solvent type.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA