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  • 标题:High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices
  • 本地全文:下载
  • 作者:Konstantina Tsikrika ; Aine Muldoon ; Nora M. O’Brien
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:10
  • DOI:10.3390/foods10102425
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant ( p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly ( p < 0.05) in all studied varieties with a concomitant increase ( p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased ( p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin- O-ferulorylrutinoside- O-hexoside and pelargonidin- O-rutinoside- O-hexoside, also exhibited significantly ( p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.
  • 关键词:enhigh-pressure processing;potatoes;polyphenol oxidase;polyphenols;antioxidant activity
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