Processing of pigmented-flesh potatoes (Solanum tuberosum L.) on the retention of bioactive compounds

被引：15

作者：

Kaspar, Kerrie L. ^{[1
]}

Park, Jean S. ^{[2
]}

Mathison, Bridget D. ^{[1
]}

Brown, Charles R. ^{[3
]}

Massimino, Stefan ^{[2
]}

Chew, Boon P. ^{[1
]}

机构：

[1] Washington State Univ, Sch Food Sci, Pullman, WA 99164 USA

[2] P&G Pet Care, Lewisburg, OH 45338 USA

[3] ARS, USDA, Prosser, WA 99350 USA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 02期

关键词：

Bioactive compounds; drum drying; freeze drying; potatoes; Refractance Window (TM) drying; ANTIOXIDANT ACTIVITY; BETA-CAROTENE; ANTHOCYANIN; QUALITY; VALUES; FRESH; COLOR; FRUIT;

D O I：

10.1111/j.1365-2621.2011.02850.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Retention of bioactive compounds in white- (WFP), yellow- (YFP), red- (RFP) and purple (PFP)-fleshed potatoes after drum-drying (DD) and Refractance Window (TM) drying (RW) was compared with freeze-drying (FD). Processing, generally, did not influence total phenolics. Total carotenoid was high in YFP, but decreased with DD. Both DD and RW decreased lutein concentration in YFP. The RFP and PFP had the highest total anthocyanin, and their concentrations were decreased by DD. RW decreased total anthocyanin in PFP only. Total antioxidant activity in WFP was higher with DD but lower with RW. In contrast, DD and RW drying had no significant effect on total antioxidants in YFP, RFP and PFP. Therefore, drying generally decreased antioxidants, with FD and RW retaining the highest concentration of bioactive compounds.

引用

页码：376 / 382

页数：7

共 37 条

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