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Involvement of Polyphenols in the After‐Cooking Darkening of Gamma Irradiated Potatoes
Author(s) -
THOMAS PAUL
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04235.x
Subject(s) - flesh , polyphenol , food science , chemistry , boiling , leaching (pedology) , irradiation , cooking methods , biology , antioxidant , biochemistry , organic chemistry , ecology , physics , nuclear physics , soil water
Peeling of potatoes prior to boiling reduces the intensity of gamma irradiation induced after‐cooking darkening of the tuber flesh. Polyphenols in the flesh of cooked whole tubers, pre‐peeled tubers and in the cooking water were determined to examine its role in the darkening. Pre‐peeling results in increased leaching of polyphenols from the flesh into the cooking water thus reducing the amount available for the formation of iron‐phenolics complex responsible for darkening. The results indicate a strong correlation between low polyphenol levels and the reduction in after‐cooking darkening of pre‐peeled potatoes.