Recently, there has been increasing interest in medicinal plants, due to their content of health-promoting compounds, e.g., caffeic acids derivatives. Hence, the aim this work was study antioxidant activity extracts obtained from following plants: caraway (Carumcarvi L.), coltsfoot (Tussilagofarfara dandelion (Taraxacum officinale F.H.Wigg.), lovage (Levisticumofficinale tarragon (Artemisiadracunculus L.) and white mulberry (Morusalba characterized by high acid The water-ethanolic were on...

Abstract The purpose of this investigation was to determine the influence various stages French fries processing on contents glycoalkaloids and nitrates in potatoes. material for study comprised samples two potato varieties, Santana Innowator, collected from nine a production line. Based results research carried out, it found that processes applied during had significant decrease glycoalkaloid (chaconine solanine) nitrate both intermediate products final product comparison with raw material....

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 technological stages production French fries obtained from potatoes on selected as well these their percentage sum total phenolic antioxidant activity (ABTS, DPPH) semi-products ready-to-eat products. During fries, samples unpeeled, peeled, cut, blanched, pre-dried fried were...

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and chips, is necessary due to the adverse effects this compound on human body. Therefore, presented review paper, a detailed characterization chips terms AA their organoleptic quality included. Detailed information was also collected raw material technological factors that affect formation content, including methods techniques affecting amount snacks. obligation control level various food products (including...

Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 5 °C for 3 6 months, the influence these factors on content free amino acids was determined. The potato cultivar storage time had greatest impact acid content. tubers red-fleshed (Rote Emma) purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM acids, Blaue Annelise purple 18 DM. After highest increase in their (by 36%) recorded Fresco (yellow-fleshed). In analysed potatoes, alanine,...

The aim of this study was to investigate the effects various processes used during laboratory production dehydrated cooked potato on concentration glycoalkaloids (α-chaconine and α-solanine) nitrates in raw material, intermediate final product. In half-products products there were determined contents with use HPLC method colorimetrically by RQflex apparatus. During potato, glycoalkaloid nitrate content processed potatoes decreased. TGA decreased most after peeling (30 %), blanching (28 %)...

French fries made from coloured-fleshed potatoes may be interesting alternative to the traditional snacks for consumers. However, contain glycoalkaloids (TGA), so potato tubers and obtained fried should subjected comprehensive examination. The aim of this study was determine effect different stages processing on content TGA (α-solanine α-chaconine) in red- blue-fleshed potatoes, semi-products ready-to-eat products. It stated that during prepared coloured-flesh varieties significantly...

Summary Despite variations in the content of polyphenols, tested potato varieties with red and purple flesh contained similar amounts anthocyanins. Potatoes red‐fleshed HB r variety were distinguished by a significant pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, those purple‐fleshed Vitelotte characterised cyanidin‐3‐rutinoside content. Immediately after cutting, raw potatoes showed small share yellow ( b * parameter) double *) as compared to tubers. A reduction dye was observed purple‐...

The quality of potato tubers and their chemical composition are influenced by genetics as well the soil fertility, weather conditions, profile, treatments that applied. This field study on cultivation methods was conducted near Wrocław (Lower Silesia), Poland. variables used in included cultivar [Asterix, Pirol (medium-to-early maturing varieties) Syrena (medium-to-late variety)] technology (organic, integrated conventional). experiment from 2005 through 2007.The purpose this to compare...

There was studied the effect of fortification extruded potato pellets, obtained with 5 and 10 % addition wheat bran, corn bran germ, applied separately in mixtures 3 protein concentrate on fat content physical properties snacks fried from them. The regardless its dose, did positively influenced texture. Yet it also caused increase density, as well darkening color. use contributed to lower values density absorption, while germ resulted lighter, more desired color, but at same time brought...

Summary In the last ten or so years, potatoes with purple blue‐flesh and derivative products, for example chips, have appeared on European markets. The interest in this raw material these products is increasing among both producers consumers searching novel attractive choices. anthocyanin content of analysed potato varieties differed; a higher pigments was determined Blaue Elise var. potatoes. varieties, prevailing anthocyanins were acylated glycosides: petunidin malvidin. production process...

The stability of acylated anthocyanins is still a new and unexplored subject study. changes in the contents individual colored-flesh potato tubers during processing have rarely been addressed literature. aim present study was to determine how anthocyanin degradation profiles are influenced potatoes red-fleshed Herbie 26 variety by different methods processing. Potato samples were divided into four categories be analyzed, namely, raw material, cubes, French fries, chips. dried chips,...

The aim of this research, which was undertaken in two years (2013–2014), to evaluate the effect cultivars and biodynamic (BD) preparations 500 501 on concentrations phenolic compounds, quantitative qualitative anthocyanins acids compositions, antioxidant activity tubers coloured potatoes. It shown that when sprayed with BD preparation 501, total compounds Blue Congo Red Emmalie significantly higher, 20.1 5.4%, respectively; were 59.8 10.4% respectively approximately 1.3 times higher...

Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One factors that can improve color juices is pasteurization. The aim study was investigate effect pasteurization temperature on anthocyanin content and potatoes flesh. research material included red purple pasteurized at 75 °C were characterized by lightest an increase in a* (red color) b* (yellow parameters compared...

One of the factors precluding potato juice application in food industry is its propensity for enzymatic browning. The addition fruit and vegetable concentrates rich organic acids can reduce unfavorable changes color juices influence content biologically active compounds. This study aimed to investigate effect natural on their composition contents anthocyanin pigments isolated from them. color, amount anthocyanins dyes were determined using HPLC-DAD UHPLC MS/MS liquid chromatography. It was...