Changes in the Antioxidant Capacity of Potatoes Depending on the Cultivar, Contents of Polyphenols, Chlorogenic Acid and Ascorbic Acid

Musilová, Janette; Bystrická, Judita; Volnová, Beáta; Hegedüsová, Alžbeta; Vesely, Matej; Heldák, Ján

doi:10.15414/jmbfs.2015.4.special3.125-129

Cited by 4 publications

(1 citation statement)

References 38 publications

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“…Fruits and vegetables are important source of polyphenols (Nems̈ et al 2015) which are considered health promoting phytochemicals having antioxidant activity, anticarcinogenic, antiglycemic, antiin ammatory and vasodilatory properties (Musilova et al 2015). Potato is one of the vegetables which contain large amount of polyphenols (Cebulak et al 2023).…”

Section: Introductionmentioning

confidence: 99%

Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

Sari,

Incedayi,

Erol

et al. 2023

Preprint

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In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes in the quality parameters of the product ((total polyphenol (TP), in vitro digestion, total flavonoid (TF), antioxidant capacity (AC), chlorogenic acid (CA), textural and sensorial properties)) were investigated. The pretreatments applied significantly affected oil absorption and quality parameters of fried potato. The oil content of fried potatoes ranged from 26.06% to 32.01% depending on the pretreatment. OH pretreated potato had the highest content of TP (41.27 mg GAE/100g DM), TF (32.89 mg RE/100g DM) and CA (1.72 mg/100g DM). However, there was no significant difference between the pretreatments in terms of bioaccessibility of polyphenols at the end of digestion. Also, AC value of fried potato pretreated by OH (124.13 mmol AAE/100g DM) was higher compared to that of fresh potato (83.91 mmol AAE/100g DM), but other two pretreatments caused a decrease in AC. The highest hardness was observed in HWB treated potato strips. OH treated potato had the best color parameters. Sensory data indicated that US pretreated potato had the highest sensory scores followed by OH and HWB pretreated ones, respectively. Consequently, based on the above comprehensive quality evaluation, it can be suggested that OH pretreatment is a better choice for preparing deep fried potato.

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Section: Introductionmentioning

confidence: 99%

Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

Sari,

Incedayi,

Erol

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato

Sari,

Incedayi,

Turkmen Erol

et al. 2024

Potato Res.

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In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes in the quality parameters of the product ((total polyphenol (TP), in vitro digestion, total flavonoid (TF), antioxidant capacity (AC), chlorogenic acid (CA), textural and sensorial properties)) were investigated. The pretreatments applied significantly affected oil absorption and quality parameters of fried potato. The oil content of fried potatoes ranged from 26.06 to 32.01% depending on the pretreatment. OH-pretreated potato had the highest content of TP (41.27 mg GAE/100 g dry matter-DM), TF (32.89 mg RE/100 g DM) and CA (1.72 mg/100 g DM). However, there was no significant difference between the pretreatments in terms of bioaccessibility of polyphenols at the end of digestion. Also, AC value of fried potato pretreated by OH (124.13 mmol AAE/100 g DM) was higher compared to that of fresh potato (83.91 mmol AAE/100 g DM), but other two pretreatments caused a decrease in AC. The highest hardness was observed in HWB-treated potato strips. OH-treated potato had the best color parameters. Sensory data indicated that US-pretreated potato had the highest sensory scores followed by OH- and HWB-pretreated ones, respectively. Consequently, based on the above comprehensive quality evaluation, it can be suggested that OH pretreatment is a better choice for preparing deep fried potato.

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Genetic diversity in Tunisian castor genotypes (Ricinus communis L.) detected using RAPD markers

Vivodík

Saadaoui

Balážová

et al. 2019

Potr. S. J. F. Sci.

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Castor (Ricinus communis L.) is a plant that is commercially very important to the world. It is produced in about 30 countries lying in the tropical belt of the world. It is an important plant for production of industrial oil. Assessment of genetic diversity of a crop species is a prerequisite to its improvement; hence it is important to identify the genetic diversity of castor genetic resources for development of improved cultivars. The present study is focused on estimation of genetic distance between 56 Tunisian castor genotypes, based on 18 RAPD markers. Seeds of castor were obtained from the University of Carthage, National Institute of Research in Rural Engineering, Waters and Forests (INRGREF), Regional Station of Gabès, Tunisia. The ricin genotypes were obtained from 12 regions of Tunisia. The efficacy of the RAPD technique in this study is further supported by the obtained PIC values of the primers used in the analysis. PCR amplification of DNA using 18 primers for RAPD analysis produced 145 DNA fragments that could be scored in all 56 genotypes of Tunisian castor. The number of amplified fragments varied from 3 (OPE-07) to 13 (SIGMA-D-01), and the amplicon size ranged from 100 to 1500 bp. Of the 145 amplified bands, 145 were polymorphic, with an average of 8.11 polymorphic bands per primer. The lowest values of polymorphic information content were recorded for RLZ 9 (0.618) and the the highest PIC values were detected for OPD-08 (0.846) with an average of 0.761. A dendrogram was constructed from a genetic distance matrix based on profiles of the 18 RAPD primers using the unweighted pair-group method with the arithmetic average (UPGMA). According to analysis, the collection of 56 Tunisian castor genotypes were clustered into five main clusters. Genetically the closest were four genotypes from cluster 1 (BT-1 – S-5 and K-1 – N-3). Knowledge of the genetic diversity of castor can be used in future breeding programs for increased oil production to meet the ever increasing demand of castor oil for industrial uses as well as for biodiesel production.

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Changes in the Antioxidant Capacity of Potatoes Depending on the Cultivar, Contents of Polyphenols, Chlorogenic Acid and Ascorbic Acid

Cited by 4 publications

References 38 publications

Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato

Genetic diversity in Tunisian castor genotypes (Ricinus communis L.) detected using RAPD markers

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