Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.

ABSTRACT: Potatoes with different flesh colours contain health-promoting compounds, i.e., hydroxycinnamic acids, which vary in content and stability during thermal processing. The aim of this study was to determine the effect of the technological stages of the production of French fries obtained from potatoes with different flesh colours on the content of selected hydroxycinnamic acids, as well as the stability of these acids, their percentage in sum of acids, total phenolic content and antioxidant activity (ABTS, DPPH) in semi-products and ready-to-eat products. During the production of French fries, samples of unpeeled, peeled, cut, blanched, pre-dried and fried potatoes were collected. After peeling, coloured potatoes, especially purple ones, had more hydroxycinnamic (5-CQA, 4-CQA, 3-CQA and CA)

SUBMITTER: Tajner-Czopek A 

PROVIDER: S-EPMC9951911 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature