Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means

Food Chemistry

Volumn 173, Issue , 2015, Pages 462-467

  Lemos, M Adília ^a   Aliyu, Maryam M ^a   Hungerford, Graham ^b  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^b HORIBA LTD   (Japan)

Author keywords

Anthocyanins; Anti oxidant activity; Time resolved fluorescence techniques; Total phenolics

Indexed keywords

ANTIOXIDANTS; EMISSION SPECTROSCOPY; FLUORESCENCE; OXIDANTS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; FLUORESCENCE EMISSION; RELATIVE CONTRIBUTION; SPECTRAL DECONVOLUTION; TIME-RESOLVED EMISSION SPECTRA; TIME-RESOLVED FLUORESCENCE; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLICS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BAKING; BOILING; CONTROLLED STUDY; COOKING; FLUORESCENCE SPECTROSCOPY; HIGH TEMPERATURE PROCEDURES; MICROWAVE COOKING; POTATO; STEADY STATE; STEAMING; TIME RESOLVED FLUORESCENCE SPECTROSCOPY; CHEMISTRY; PLANT TUBER; PROCEDURES; SPECTROFLUOROMETRY;

SOLANUM TUBEROSUM;

ANTHOCYANINS; ANTIOXIDANTS; COOKING; PHENOLS; PLANT TUBERS; SOLANUM TUBEROSUM; SPECTROMETRY, FLUORESCENCE;

EID: 84908406456     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.064     Document Type: Article

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