Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips
| Primer Autor |
Ruiz, Antonieta
|
| Co-autores |
Bravo, Catalina
Pena, Fabiola
Nahuelcura, Javiera
Vidal, Catalina
Gonzalez, Felipe
Jimenez-Aspee, Felipe
Bustamante, Luis
Contreras, Boris
|
| Título |
Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips
|
| Editorial |
MDPI
|
| Revista |
MOLECULES
|
| Lenguaje |
en
|
| Resumen |
Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg(-1)) and the last (31.44 mg kg(-1)) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.
|
| Fecha Publicación |
2023
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| Tipo de Recurso |
artículo original
|
| doi |
10.3390/molecules28166047
|
| Formato Recurso |
PDF
|
| Palabras Claves |
colored-flesh potato
anthocyanin
hydroxycinnamic acid
antioxidant activity
HPLC-DAD-ESI-MS/MS
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| Ubicación del archivo | |
| Categoría OCDE |
Bioquímica y biología molecular
Química
|
| Materias |
patata de pulpa coloreada
antocianina
ácido hidroxicinámico
actividad antioxidante
HPLC-DAD-ESI-MS/MS
|
| Identificador del recurso (Mandatado-único) |
artículo original
|
| Versión del recurso (Recomendado-único) |
versión publicada
|
| License |
CC BY 4.0
|
| Condición de la licencia (Recomendado-repetible) |
CC BY 4.0
|
| Derechos de acceso |
acceso abierto
|
| Access Rights |
acceso abierto
|
| Id de Web of Science |
WOS:001056138300001
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| Tipo de ruta |
verde# dorado
|
| Categoría WOS |
Bioquímica y biología molecular
Química
|
| Referencia del Financiador (Mandatado si es aplicable-repetible) |
ANID-FONDECYT 1230587
ANID-FONDEQUIP EQM170023
ANID FONDECYT 1230587
ANID FONDEQUIP EQM170023
|
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