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Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes
Author(s) -
Rytel Elżbieta,
TajnerCzopek Agnieszka,
Kita Agnieszka,
SokółŁętowska Anna,
Kucharska Alicja Z.,
Wojciechowski Wiesław
Publication year - 2020
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.14374
Subject(s) - chemistry , food science , polyphenol , abts , anthocyanidins , anthocyanidin , anthocyanin , antioxidant , extraction (chemistry) , composition (language) , pigment , chromatography , biochemistry , dpph , organic chemistry , linguistics , philosophy
Summary The colour‐fleshed potatoes represent a good raw material for the extraction of juices with a high content of biologically active compounds and a high antioxidant activity. The blue‐fleshed potatoes turned out to be a rich source of total polyphenols, as they had approximately 3.5 times higher content of identified anthocyanidins. Regardless of anthocyanin composition, all juices made of colour‐fleshed potatoes were highly stable. Both, high temperature, exposure time to these temperatures, and medium pH had no significant effect on changes in total polyphenols content of potato juices. The juices examined, especially these made of blue‐fleshed potatoes, demonstrated a higher ABTS + stability during their heating than during pH changes. In addition, a higher antioxidant activity of juices was determined at neutral and alkaline than at acidic pH value of the medium.