Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing
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- 作者：Zora Kotí ; ková ; a ; Miloslav &Scaron ; ulca ; Jaromí ; r Lachmana ; lachman@af.czu.cz" class="auth_mail" title="E-mail the corresponding author ; Vladimí ; r Piveca ; Matyá ; &scaron ; Orsá ; ka ; Karel Hamouzb
- 关键词：Lutein (PubChem CID ; 5281243) ; Zeaxanthin (PubChem CID ; 5280899) ; β-Carotene (PubChem CID ; 5280489) ; Neoxanthin (PubChem CID ; 5281247) ; Violaxanthin (PubChem CID ; 448438) ; Antheraxanthin (PubChem CID ; 5281223) ; β-Cryptoxanthin (PubChem CID ; 5281235)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：992-1001
- 全文大小：1142 K
文摘
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Total of nine carotenoids were identified and quantified in potatoes.
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Only (Z)-isomers of violaxanthin and neoxanthin were found.
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Coloured cultivars contained only a fifth of the carotenoid levels present in yellow cultivars.
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Boiling was more destructive towards carotenoids compared to baking.
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Lutein, followed by β-carotene, were the most stable carotenoids.