Naslov
Functional properties of some tuber types

Autori
Mandić, Milena L ; Domazet, Ivan

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

Izvornik
Proceedings of International and Professional Conference 14th Ružička Days / - , 2013, 228-235

Skup
International and Professional Conference 13th Ružička Days

Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Potato; Sweet potato; Polyphenol; Anthocyanin; Antioxidant; Antioxidant activity

Sažetak
Total polyphenols, total anthocyanins and antioxidant activity of various varieties of potatoes (Solanum tuberosum, L.), including white-, red-, and blue-fleshed potatoes, and sweet potatoes (Ipomoea batatas, L.), including white-, and orange-fleshed sweet potatoes, have been evaluated in this study by using Folin-Ciocalteau, pH-differential, and DPPH method. Besides, the influence of two different cooking methods, namely boiling and microwaving, on polyphenolic content and antioxidant activity of potatoes was also evaluated. Total polyphenol content varied from 30.34 mg / 100 g FW in white-fleshed potato to 92.69 mg / 100 g in blue-fleshed potato. Anthocyanins were detected only in red- and blue-fleshed potatoes. All investigated samples exhibited some radical scavenging activity ; however expected positive correlation between total polyphenols and antioxidant activity wasn’t found. Both cooking methods affected the amounts of polyphenols and anthocyanins in potato extracts.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA