Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products.

Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.

Potatoes with different flesh colours contain health-promoting compounds, i.e., hydroxycinnamic acids, which vary in content and stability during thermal processing.

Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives.

Recently, there has been increasing interest in medicinal plants, due to their content of health-promoting compounds, e.g., caffeic acids derivatives.

Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment.

The aim of this study was to evaluate the dietary exposure to acrylamide (AA) in a group of teenagers (n = 261) from an urban environment. The intake of AA from food was estimated based on a 7-day food record diary (consecutive days). The food rations obtained (n = 1827) were used to calculate the amounts of the consumed food products, which were the main sources of AA.

Content of polyphenols in coloured and yellow fleshed potatoes during dices processing.

The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amount of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato were chlorogenic acid and its isomers, which account about 90% of total phenolic content in tubers.