Content of polyphenols in coloured and yellow fleshed potatoes during dices processing.
The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amount of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato were chlorogenic acid and its isomers, which account about 90% of total phenolic content in tubers. The phenolic acid content decreased by 80% after peeling the blue-fleshed potatoes and by 60% after peeling the yellow variety. The dried potato dice obtained from yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes contained about 4% of the original phenolic content of the raw material. Chlorogenic acid amounted about 97% of total phenolic acid content, and the rest was neochlorogenic acid.
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland. Electronic address: elzbieta.rytel@up.wroc.pl.
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Rytel
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Tajner-Czopek
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Kita
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Aniołowska
Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Kucharska
Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Sokół-Łętowska
Department of Plant Production, Czech University of Life Sciences in Prague, 16521 Suchdol, Praha 6, Czech Republic.
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Hamouz
D062385:Hydroxybenzoates; D035281:Plant Tubers / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
D062385:Hydroxybenzoates; D059808:Polyphenols; C017616:phenolic acid
Dehydrated dice potatoes; Polyphenols; Technological factors; Yellow- and blue-fleshed potato