Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Journal of Food Composition and Analysis

Volumn 30, Issue 1, 2013, Pages 6-12

  Burgos, Gabriela ^a   Amoros, Walter ^a   Muñoa, Lupita ^a   Sosa, Paola ^a   Cayhualla, Edith ^a   Sanchez, Cinthia ^a   Díaz, Carlos ^b   Bonierbale, Merideth ^a  

^a INTERNATIONAL POTATO CENTER   (Peru)

^b UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Antioxidant activity; Biodiversity; Boiling; Chlorogenic acid; Cooking; Food analysis; Food composition; Food processing; Nutrient stability; Nutrition; Potato; Solanum andigenum; Total anthocyanins; Total phenolics

Indexed keywords

SOLANUM; SOLANUM TUBEROSUM;

EID: 84873542354     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.12.001     Document Type: Article

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