Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

Food Chemistry

Volumn 197, Issue , 2016, Pages 1264-1270

  Tian, Jinhu ^a   Chen, Jianle ^a   Lv, Feiyan ^a,b   Chen, Shiguo ^a   Chen, Jianchu ^a   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Correlation; Domestic cooking; Phytochemical; Purple fleshed potato

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CORRELATION METHODS; FREE RADICALS; PIGMENTS;

ANTI-OXIDANT ACTIVITIES; DOMESTIC COOKING; DPPH RADICAL SCAVENGING ACTIVITIES; HEALTH PROMOTING COMPOUNDS; PHYTOCHEMICAL; PHYTOCHEMICAL COMPOSITION; PURPLE-FLESHED POTATO; TOTAL PHENOLIC CONTENT;

PLANTS (BOTANY);

ANTHOCYANIN; ASCORBIC ACID; CAFFEIC ACID; CAROTENOID; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; PHENOL DERIVATIVE; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT MEDICINAL PRODUCT;

AIR FRYING; ANTIOXIDANT ACTIVITY; ARTICLE; BAKING; BOILING; CHEMICAL REACTION; CONTROLLED STUDY; COOKING; DEGRADATION; DIFFUSION; DPPH RADICAL SCAVENGING ASSAY; FAT CONTENT; FRYING; GLYCATION; HYDROLYSIS; LEACHING; MICROWAVING; NONHUMAN; PHYTOCHEMISTRY; POTATO; PROTEIN CONTENT; PURPLE FLESHED POTATO; RAW POTATO; SOAKING; STEAMING; STIR FRYING; STRECKER DEGRADATION; CHEMISTRY; PROCEDURES;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; COOKING; HYDROXYBENZOATES; PHENOLS; PHYTOCHEMICALS; SOLANUM TUBEROSUM;

EID: 84949267069     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.049     Document Type: Article

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