Repositorio
Institucional

Ruiz, Antonieta

Aguilera, Ariel#Ercoli, Stefano#Parada, Jose#Winterhalter, Peter#Contreras, Boris#Cornejo, Pablo

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

ELSEVIER SCI LTD

FOOD CHEMISTRY

en

Phenolic composition of potatoes (Solarium tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.

Artículo original

"This work was supported by the ""Direccion de Investigacion"" of the Universidad de La Frontera, Temuco, Chile [grant number DIUFRO DI15-0046]. The authors would like to thank the Papas Arcoiris Ltda. and Novaseed Ltda. for sample support and Dr. Claudia Mardones (Pharmacy Faculty, University of Concepcion, Chile) for access to the HPLC-DAD-ESI-MS/MS for the identification of phenolic compounds."

"Este trabajo contó con el apoyo de la Dirección de Investigación de la Universidad de La Frontera, Temuco, Chile [número de subvención DIUFRO DI15-0046]. Los autores agradecen a Papas Arcoiris Ltda. y Novaseed Ltda. por el apoyo con las muestras, y a la Dra. Claudia Mardones (Facultad de Farmacia, Universidad de Concepción, Chile) por el acceso al método HPLC-DAD-ESI-MS/MS para la identificación de compuestos fenólicos.

This work was supported by the ""Direccion de Investigacion"" of the Universidad de La Frontera, Temuco, Chile [grant number DIUFRO DI15-0046]. The authors would like to thank the Papas Arcoiris Ltda. and Novaseed Ltda. for sample support and Dr. Claudia Mardones (Pharmacy Faculty, University of Concepcion, Chile) for access to the HPLC-DAD-ESI-MS/MS for the identification of phenolic compounds."

10.1016/j.foodchem.2018.06.116

pdf

Chlorogenic acids# Anthocyanins# Solanum tuberosum# Potato processing

http://dx.doi.org/10.1016/j.foodchem.2018.06.116

Chemistry, Applied# Food Science & Technology# Nutrition & Dietetics

Ácidos clorogénicos# antocianinas# Solanum tuberoso# procesamiento de papa

Agricultura

Tecnología de los Alimentos

Química Analítica

WOS:000439980500071

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

Artículo original

version publicada

ELSEVIER SCI LTD

FOOD CHEMISTRY

Química Aplicada# Ciencia y tecnología de los alimentos# Nutrición y Dietética

0308-8146

en

UFRO DI15-0046

"This work was supported by the ""Direccion de Investigacion"" of the Universidad de La Frontera, Temuco, Chile [grant number DIUFRO DI15-0046]. The authors would like to thank the Papas Arcoiris Ltda. and Novaseed Ltda. for sample support and Dr. Claudia Mardones (Pharmacy Faculty, University of Concepcion, Chile) for access to the HPLC-DAD-ESI-MS/MS for the identification of phenolic compounds."

pdf

hibrida#verde

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