title: Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.
abstract: This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content for all cultivars ranged from 1.44 to 40.13 μg/g DM. Yellow cultivars showed a much higher average total carotenoid content (26.22 μg/g DM) when compared to red/purple-fleshed potatoes (5.69 μg/g DM). Yellow cultivars were dominated by antheraxanthin, whereas neoxanthin was the main carotenoid in red/purple cultivars. Thermal processing significantly impacted all potato cultivars. Boiling decreased the total carotenoids by 92% compared to baking (88%). Lutein was the most stable carotenoid against thermal processing (decreased by 24-43%) followed by β-carotene (decreased by 78-83%); other carotenoids were degraded nearly completely. Increased formation of (Z)-isomers by thermal processing has not been confirmed.
authors.affiliation: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic.
authors.forename: Zora
authors.initials: Z
authors.lastname: Kotíková
authors.affiliation: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic.
authors.forename: Miloslav
authors.initials: M
authors.lastname: Šulc
authors.affiliation: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic. Electronic address: lachman@af.czu.cz.
authors.forename: Jaromír
authors.initials: J
authors.lastname: Lachman
authors.affiliation: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic.
authors.forename: Vladimír
authors.initials: V
authors.lastname: Pivec
authors.affiliation: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic.
authors.forename: Matyáš
authors.initials: M
authors.lastname: Orsák
authors.affiliation: Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6, Suchdol, Czech Republic.
authors.forename: Karel
authors.initials: K
authors.lastname: Hamouz
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003116:Color; D005511:Food Handling; D006358:Hot Temperature; D014975:Lutein / Q000032:analysis; D011198:Solanum tuberosum / Q000737:chemistry*; D019207:beta Carotene / Q000032:analysis
chemical_list: D019207:beta Carotene; D002338:Carotenoids; D014975:Lutein
keywords: Antheraxanthin (PubChem CID: 5281223); Baking; Boiling; Carotenoids; Lutein (PubChem CID: 5281243); Neoxanthin (PubChem CID: 5281247); Potato cultivars; Stability; Thermal processing; Violaxanthin (PubChem CID: 448438); Zeaxanthin (PubChem CID: 5280899); β-Carotene (PubChem CID: 5280489); β-Cryptoxanthin (PubChem CID: 5281235)