Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation
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- 作者：Amber Furrera ; Dennis P. Cladisa ; Anne Kurilichc ; Ramesh Manoharanc ; Mario G. Ferruzzia ; b ; mferruz@ncsu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：BF ; flesh blanched and frozen cubes ; BFM ; flesh blanched ; frozen ; and microwaved cubes ; BFF ; flesh blanched ; par-fried ; and frozen fries ; BFFF ; flesh blanched ; par-fried ; frozen and finished fried fries ; BFFO ; flesh blanched ; par-fried ; frozen ; and baked fries ; CCF ; Commercial classic cut fries ; CFF ; Commercial fresh-style fries ; CHB ; Commercial hash browns ; CQA ; chlorogenic acids ; 5-CQA ; 5-O-caffeoylquinic (chlorogenic acid) ; 4-CQA ; 4-O-caffeoylquinic (cryptochlorogenic acid) ; 3-CQA ; 3-O-caffeo
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：47-55
- 全文大小：564 K
文摘
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Potato phenolics were primarily chlorogenic acid (all varieties) and anthocyanin species (in pigmented varieties).
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Retention of phenolics through processing ranged from 49 to 85% for pigmented varieties and 32–55% for white/yellow potatoes.
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Blanching, freezing, and microwaving had modest impact on potato phenolic content.
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More intense heat treatments such as baking or frying had larger impact on phenolic levels.
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Phenolic contents in industrially processed potatoes were similar to those in potatoes prepared fresh using in-home methods.