Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
2012
Lachman, Jaromír | Hamouz, Karel | Orsák, Matyáš | Pivec, Vladimír | Hejtmánková, KateÅina | Pazderů, KateÅina | DvoÅák, Petr | Äepl, Jaroslav
The impact of selected factors – cultivar, storage, cooking and baking on the content of total anthocyanins (TAC) in coloured-flesh potato cultivars has been studied. TAC ranged from 248.5 to 2257.8mgkg⁻¹dry matter (DM). TAC difference between cultivars was statistically significant. Cold storage (4°C) influenced TAC differentially. In the Violette and Highland Burgundy Red cultivars TAC increased by 18.5% and 12.1% respectively, and in the Valfi cultivar it decreased by 33.9%. Baking increased TAC 3.34 times whereas cooking in boiled water increased it 4.22 times. Correlation between antioxidant activity (AOA) and TAC (r²=0.659) has been found. The Violette, Vitelotte and Highland Burgundy Red cultivars with the highest TAC showed high AOA and the Shetland Black cultivar and the cultivars Salad Blue and Blue Congo with a “marbled” texture showed the lowest TAC and AOA. Individual anthocyanidins are fingerprints of colour-fleshed potato cultivars.
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