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Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products
Author(s) -
Rytel Elżbieta,
TajnerCzopek Agnieszka,
Kita Agnieszka,
Kucharska Alicja Z.,
SokółŁętowska Anna,
Hamouz Karel
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13647
Subject(s) - flesh , anthocyanin , french fries , food science , chemistry , malvidin , raw material , pigment , cyanidin , organic chemistry
Summary In the last ten or so years, potatoes with purple or blue‐flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue‐flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi‐products and finished products, compared to the raw material. The greatest losses of α‐chaconine and α‐solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α‐chaconine and α‐solanine in the analysed semi‐products and finished products were at the same level, regardless of the processing technology applied.