Changes of biologically active compound level in potatoes during storage under fluorescent light
2019
Zarins, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Skrabule, I., Latvia Univ. of Life Sciences and Technologies, Priekuli, Priekuli parish, Priekuli Municipality (Latvia). Inst. of Agricultural Resources and Economics
Potatoes (Solanum tuberosum L.) are globally grown and consumed crop and contains many vitally important elements benefiting human diet that makes them actual subject from scientific and food market standpoint. Potatoes naturally contain active element combination named phenolic compounds that are secondary metabolites and enrich potatoes with antioxidant, anticarcinogenic, antibacterial, etc. qualities. The aim of current study was to evaluate changes of biologically active compound level in potatoes during storage under fluorescent light. In present research potatoes of four varieties (‘Imanta’, ‘Magdalena’, ’Blue Congo’, and ‘Lenora’) were tested. For the experiment samples were kept under fluorescent light of 1000 lux for 3 and 7 days in climate chamber with controlled temperature of 20 °C and relative humidity of 40% that way imitating real shop shelf conditions. Total phenolic content, antioxidant activity (DPPH˙ and ABTS assays), moisture and firmness was determined in potatoes. It was established that during all storage period potato firmness did not change significantly, while moisture decreased in some cases. Phenolic compounds and antioxidant activity showed variety dependent variations.
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