title: The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
abstract: The impact of processing on nonenzymatic antioxidant degradation and lipid oxidation leading to off-flavor development in potato flakes during storage was investigated. Lipoxygenase activity measurements in parallel with the analysis of lipid oxidation products (oxylipins) profiles using HPLC showed that the processing conditions used inhibited efficiently enzymatic lipid oxidation. However, nonenzymatic lipid oxidation products were found throughout processing and in fresh potato flakes. Furthermore, these autoxidative processes cannot be inactivated by the main endogenous nonenzymatic antioxidants in potato tubers (ascorbic acid, phenolic compounds and carotenoids), as these antioxidants are degraded during processing. Indeed, leaching and thermal treatments taking place during processing lead to a decrease of about 95%, 82% and 27% in the content of ascorbic acid, phenolic compounds and carotenoids, respectively. Therefore, storage is a critical step to prevent off-flavor development in potato flakes. Specific attention has thus to be paid on the use of efficient exogenous antioxidants as well as on storage conditions.
authors.affiliation: Gembloux Agricultural University, Belgium.
authors.forename: Virginie
authors.initials: V
authors.lastname: Gosset
authors.forename: Cornelia
authors.initials: C
authors.lastname: Göbel
authors.forename: Gaëlle
authors.initials: G
authors.lastname: Laine
authors.forename: Pierre
authors.initials: P
authors.lastname: Delaplace
authors.forename: Patrick
authors.initials: P
authors.lastname: du Jardin
authors.forename: Ivo
authors.initials: I
authors.lastname: Feussner
authors.forename: Marie-Laure
authors.initials: ML
authors.lastname: Fauconnier
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry; D010084:Oxidation-Reduction; D054883:Oxylipins / Q000737:chemistry* / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry* / Q000378:metabolism; D013649:Taste
chemical_list: D000975:Antioxidants; D054883:Oxylipins