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Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content
- Rytel, Elżbieta, Nemś, Agnieszka, Pęksa, Anna, Kita, Agnieszka, Miedzianka, Joanna, Tajner‐Czopek, Agnieszka, Kucharska, Alicja Zofia, Sokół‐Łętowska, Anna, Hamouz, Karel
- International journal of food science & technology 2019 v.54 no.1 pp. 92-101
- anthocyanins, color, cutting, discoloration, dyes, polyphenols, potatoes, tubers
- Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those of the purple‐fleshed Vitelotte variety were characterised by a significant cyanidin‐3‐rutinoside content. Immediately after cutting, raw potatoes with red flesh showed a small share of yellow (b* parameter) and double the share of red (a*) as compared to purple‐fleshed tubers. A reduction in the share of red dye was observed in purple‐ and red‐fleshed potatoes except Vitelotte and Rosalinde tubers, at both 1 and 4 h after being cut. The flesh colour of cooked potatoes was characterised by low susceptibility to darkening, and purple‐fleshed tubers were more saturated by chroma than tubers of red‐fleshed varieties.