Development of a rapid colorimetric method for the determination of chlorogenic acid in freeze-dried potato tubers
1992
Griffiths, D.W. | Bain, H. | Dale, M.F.B.
After-cooking blackening (ACB) in potato cultivars results from the formation of complex compounds of chlorogenic acid and iron ions. At present the estimation of chlorogenic acid content represents the most reliable method for predicting the extent of ACB in material in a potato breeding programme to allow subsequent selection. A number of methods for determining chlorogenic acid levels, including high performance liquid chromatography, sodium nitrite and other colorimetric and chromatographic assays, are evaluated. A rapid screening method for the direct determination of chlorogenic acid levels is described, and its application within a breeding programme and the results obtained from a number of cultivars are discussed.
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