Colored potatoes (Solanum tuberosum L.) dried for antioxidant-rich value-added foods

Journal of Food Processing and Preservation

Volumn 35, Issue 5, 2011, Pages 571-580

  Nayak, Balunkeswar ^a   Berrios, Jose de J ^b   Powers, Joseph R ^a   Tang, Juming ^a   Ji, Yulin ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; DRYING METHODS; FREEZE DRYING; FRENCH FRIES; NATURAL COLORS; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; POLYPHENOLS; POTATO INDUSTRY; POTATO PRODUCTS; REFRACTANCE WINDOWS; SNACK FOOD; SOLANUM TUBEROSUM; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; VALUE ADDED PRODUCTS; WHITE POTATOES;

AGENTS; ANTHOCYANINS; FINITE DIFFERENCE METHOD; FOOD PRODUCTS; KETONES; ORGANIC ACIDS; PHENOLS; PIGMENTS;

DRYING;

SOLANUM TUBEROSUM;

EID: 79961119851     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2010.00502.x     Document Type: Article

References (42)

1. ANDRE, C.M., GHISLAIN, M., BERTIN, P., OUFIR, M., HERRERA, M.D., HOFFMANN, L., HAUSMAN, J.F., LARONDELLE, Y. and EVERS, D. 2007. Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. J. Agric. Food Chem. 55, 366-378.
2. AOAC 1995. Official Methods of Analysis (16th. Ed.), Association of Official Analytical Chemistry, Washington, DC.
3. ARCAN, I. and YEMENICIOGLU, A. 2007. Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chem. 103, 301-312.
4. BLESSINGTON, T. 2005. The Effects of Cooking, Storage and Ionizing Irradiation on Carotenoids, Antioxidant Activity and Phenolics in Potato, Texas A&M, College Station, Texas, TX.
5. BLESSINGTON, A., MILLER, J.C., NZARAMBA, M.N., HALE, A.L., REDIVARI, L., SCHEURING, D.C. and HALLMAN, G.J. 2007. The effects of low-dose gamma irradiation and storage time on carotenoids, antioxidant activity, and phenolics in the potato cultivar Atlantic. Am. J. Potato Res. 84, 125-131.
6. BRANDWILLIAMS, W., CUVELIER, M.E. and BERSET, C. 1995. Use of a free-radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28, 25-30.
7. BROWN, C.R. 2005. Antioxidants in potato. Am. J. Potato Res. 82, 163-172.
8. BROWN, C.R., WROLSTAD, R., DURST, R., YANG, C.P. and CLEVIDENCE, B. 2003. Breeding studies in potatoes containing high concentrations of anthocyanins. Am. J. Potato Res. 80, 241-249.
9. CEVALLOS-CASALS, B.A. and CISNEROS-ZEVALLOS, L. 2003. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato. J. Agric. Food Chem. 51, 3313-3319.
10. DEWANTO, V., WU, X.Z., ADOM, K.K. and LIU, R.H. 2002a. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50, 3010-3014.
11. DEWANTO, V., WU, X.Z. and LIU, R.H. 2002b. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50, 4959-4964.
12. FRIEDMAN, M. 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. A review. J. Agric. Food Chem. 45, 1523-1540.
13. FULEKI, T. and FRANCIS, F.J. 1968. Quantitative methods for anthocyanins-I. Extraction and determination of total anthocyanin in cranberries. J. Food Sci. 33, 72-77.
14. GIUSTI, M.M. and WROLSTAD, R. 2001. Characterization and measurement of anthocyanin by UV-visible spectroscopy. In Current Protocols in Food Analytical Chemistry (R.E. Wrolstad, ed.) pp. F1.2.1-F1.2.13, John Wiley & Sons, New York, NY.
15. HALE, A.L. 2003. Screening Potato Genotypes for Antioxidant Activity, Identification of the Responsible Compounds and Differentiating Russet Norkotah Strains Using AFLP and Microsatellite Marker Analysis, Texas A&M University, College Station, Texas, TX.
16. HALLIWELL, B., GUTTERIDGE, J.M.C. and CROSS, C.E. 1992. Free-radicals, antioxidants, and human-disease - where are we now. J. Lab. Clin. Med. 119, 598-620.
17. HAN, K.H., SHIMADA, K., SEKIKAWA, M. and FUKUSHIMA, M. 2006a. Anthocyanin-rich red potato flakes affect serum lipid peroxidation and hepatic SOD mRNA level in rats. Biosci. Biotechnol. Biochem. 71, 1356-1359.
18. HAN, K.H., SEKIKAWA, M., SHIMADA, K., HASHIMOTO, M., HASHIMOTO, N., NODA, T., TANAKA, H. and FUKUSHIMA, M. 2006b. Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats. Br. J. Nutr. 96, 1125-1133.
19. JANSEN, G. and FLAMME, W. 2006. Coloured potatoes (Solanum tuberosum L.) - anthocyanin content and tuber quality. Genet. Resour. Crop. Evol. 53, 1321-1331.
20. KALT, W., FORNEY, C.F., MARTIN, A. and PRIOR, R.L. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47, 4638-4644.
21. KALT, W., MCDONALD, J.E. and DONNER, H. 2000. Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products. J. Food Sci. 65, 390-393.
22. KAUR, C. and KAPOOR, H.C. 2001. Antioxidants in fruits and vegetables - the millennium's health. Int. J. Food Sci. Nutr. Technol. 36, 703-725.
23. LACHMAN, J., HAMOUZ, K. and ORSAK, M. 2005. Red and purple potatoes - A significant antioxidant source in human nutrition. Chem. Listy. 99, 474-482.
24. LEWIS, C.E., WALKER, J.R.L., LANCASTER, J.E. and SUTTON, K.H. 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L. J. Sci. Food Agric. 77, 45-57.
25. NICOLI, M.C., ANESE, M. and PARPINEL, M. 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci. Technol. 10, 94-100.
26. PRIOR, R.L., CAO, G.H., MARTIN, A., SOFIC, E., MCEWEN, J., O'BRIEN, C., LISCHNER, N., EHLENFELDT, M., KALT, W., KREWER, G. ETAL. 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem. 46, 2686-2693.
27. REDDIVARI, L., HALE, A.L. and MILLER, J.C. 2007. Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. Am. J. Potato Res. 84, 275-282.
28. REYES, L.F. and CISNEROS-ZEVALLOS, L. 2003. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L). J. Agric. Food Chem. 51, 5296-5300.
29. REYES, L.F. and CISNEROS-ZEVALLOS, L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chem. 100, 885-894.
30. REYES, L.F., MILLER, J.C. and CISNEROS-ZEVALLOS, L. 2005. Antioxidant capacity, anthocyanins and total phenolics in purple- and red-fleshed potato (Solanum tuberosum L.) genotypes. Am. J. Potato Res. 82, 271-277.
31. RODRIGUEZ-SAONA, L.E., GIUSTI, M.M. and WROLSTAD, R.E. 1998. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63, 458-465.
32. ROSSI, M., GIUSSANI, E., MORELLI, R., LO SCALZO, R., NANI, R.C. and TORREGGIANI, D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res. Intern. 36, 999-1005.
33. SADILOVA, E., STINTZING, F.C. and CARLE, R. 2006. Thermal degradation of acylated and nonacylated anthocyanins. J. Food Sci. 71, C504-C512.
34. SINGH, S., GAMLATH, S. and WAKELING, L. 2007. Nutritional aspects of food extrusion: A review. Int. J. Food Sci. Nutr. Technol. 42, 916-929.
35. SINGLETON, V.L. and ROSSI, J.A., JR 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-158.
36. SWAIN, T. and HILLIS, W.E. 1959. The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents. J. Food Sci. Agri. 10, 63-68.
37. UYAN, S.E., BAYSAL, T., YURDAGEL, O. and EL, S.N. 2004. Effects of drying process on antioxidant activity of purple carrots. Nahrung-Food. 48, 57-60.
38. VAN DEN BERG, R., HAENEN, G.R.M.M., VAN DEN BERG, H. and BAST, A. 1999. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem. 66, 511-517.
39. VAN DEN BROECK, I., LUDIKHUYZE, L., WEEMAES, C., VAN LOEY, A. and HENDRICKX, M. 1998. Kinetics for isobaric-isothermal degradation of L-ascorbic acid. J. Agric. Food Chem. 46, 2001-2006.
40. WANG, S.W. 2002. The influence of drying and thermal treatments on antioxidant activity in asparagus. MS Thesis. Washington State University, Pullman, WA.
41. WANG, H., CAO, G.H. and PRIOR, R.L. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44, 701-705.
42. WOLFE, K.L. and LIU, R.H. 2003. Apple peels as a value-added food ingredient. J. Agric. Food Chem. 51, 1676-1683.