Determination of the effect of cooking processes in pigmented native potatoes (Solanum tuberosum spp. andigena) on their bioactive compounds
Published 2017-03-30
Keywords
- Anthocyanins,
- polyphenols,
- antioxidants,
- free radicals,
- flavonoids
How to Cite
Abstract
The colors of native pigmented potatoes were extracted, purified and the anthocyanin spectra identified by FTIR and UV Visible in this solution. In the extract, the effect caused by different cooking processes (boiled, fried and microwaved) of native pigmented potatoes was quantified for total anthocyanins (CAT) and total polyphenols (PFT) before and after each process. The content of (CAT) in the native red potato (PST) and purple potato (PWQ) was 59.21 and 19.35 (mg cyanidin 3 glucoside / 100 g) respectively and once processed the potato (PST) decreases its (CAT) to 4.63 (mg cyanidin 3-glucoside / 100g) in the process of cooking by microwave oven, like potato (PWQ) at 1.31 (mg cyanidin 3-glucoside / 100g) in frying. The composition of (PFT) in potato (PST) and (PWQ) of 179.51 and 87.92 (mg gallic acid / 100g) respectively and after processing, are 125.27 (mg gallic acid / 100g) in the microwave oven of the potato (PST) and 12.19 (mg gallic acid / 100g) in potato frying (PWQ). The most severe decrease in (CAT) and (PFT) content, presented the native potato wenq'os, the most severe decrease in (CAT) and (PFT) content, presented the native fried purple potato, which determines that this cooking process has a greater degradation effect on the antioxidant compounds in native pigmented potatoes.
References
- Aro, J. M. A., Rojas, E. G., Cutimbo, M. C., Jara, R. S., Velazco, C. S., & Copa, C. U. E. (2015). Evaluación de la eficacia de extractos antioxidantes de maíz morado (Zea mays L.) en la inhibición de salchichas. Revista Investigaciones Altoandinas, 17(1), 17-22.
- Castillo, G., Michelena, G., Nogueiras, C., Ortega, G., Bello, D., Guerra, M., . . . Mieres, G. (2010). Caracterización cromatográfica y espectroscópica de un pigmento rojo obtenido a partir de Bothryodiplodia theobromae.
- Del Carpio Jiménez, C., Serrano Flores, C., & Giusti, M. (2009). Caracterización de las antocianinas de los frutos de Berberis boliviana Lechler. Revista de la Sociedad Química del Perú, 75(1), 76-86.
- GIUSTI, M. M., & WROLSTAD, R. E. (1996). Characterization of red radish anthocyanins. Journal of Food Science, 61(2), 322-326.
- Lock Sing de Ugaz, O. (1997). Colorantes naturales.
- Moreno-Guerrero, C., Andrade-Cuvi, M. J., Oña-Pillajo, G., Llumiquinga-Hernández, T., & Concellón, A. (2016). EFECTO DE LA COCCIÓN SOBRE LA COMPOSICIÓN QUÍMICA Y CAPACIDAD ANTIOXIDANTE DE PAPAS NATIVAS (Solanum tuberosum) DEL ECUADOR. ECUADOR ES CALIDAD-Revista Científica Ecuatoriana, 2(2).
- Qin, C., Li, Y., Niu, W., Ding, Y., Zhang, R., & Shang, X. (2010). Analysis and characterisation of anthocyanins in mulberry fruit. Czech J Food Sci, 28(2), 117-126.
- Sadilova, E., Carle, R., & Stintzing, F. C. (2007). Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular nutrition & food research, 51(12), 1461-1471.
- Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, 299, 152-178.
- van der Sluis, A. A., Dekker, M., de Jager, A., & Jongen, W. M. (2001). Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. Journal of Agricultural and Food Chemistry, 49(8), 3606-3613.