Repositorio UFRO · Omeka S

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
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
Ubicación del archivo	http://dx.doi.org/10.3390/molecules28166047
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
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