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- Gutiérrez-Quequezana, Liz, et al. Show all 4 Authors
- Food chemistry 2018 v.242 pp. 217-224
- anthocyanins; ascorbic acid; cooking; cultivars; dehydroascorbic acid; dithiothreitol; freeze drying; methanol; phosphine; potatoes; solvents; steam
- ... Methods were optimized for extraction and quantification of anthocyanins (ACY) and vitamin C in potatoes. Acidified aqueous methanol (70%) was the optimal extraction solvent and freeze-drying significantly improved the extraction yield of ACY. The content of ACY varied widely in five potato cultivars from 0.42 to 3.18mg/g dry weight, with the latter being the highest value found in the Finnish cul ...