This study examined anthocyanin extraction using the application of ultrasound to raw freeze dried, microwaved and raw sliced Purple Majesty potato, a new pigmented potato variety rich in anthocyanins. A 20 kHz probe was used for the sonication at 3 different amplitudes (30%, 50% and 70%) and ethanol in water at different ratios (50:50 and 70:30 v/v) was used for the extraction. Anthocyanin extraction from raw freeze dried purple potato was optimal at an ethanol:water ratio (70:30; v/v) after 5 min of ultrasonication, while the least amount of anthocyanins was extracted from raw sliced potatoes. The application of microwaves (as a pre-treatment) before the UAE resulted in an increase in the amount of anthocyanins extracted and a decrease in the amount of solvent used. Analysis of variance showed that potato form, ultrasonication time, ultrasonication amplitude and solvent ratio as well as two and three way interactions between some of these factors had a very significant effect (p<0.000) on the amount of anthocyanins extracted.
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http://dx.doi.org/10.1016/j.ultsonch.2015.06.021 | DOI Listing |
Heliyon
May 2022
Department of Pharmacy, University of Napoli Federico II, Via. D. Montesano 49, 80131, Napoli, Italy.
The potato is a root vegetable native to the Americas; it consists of the starchy tuber of the plant . There are many varieties, and the flesh can have different colour ranging from yellow to red and purple. Coloured varieties have a denser texture and slightly nuttier, earthier flavour than other potatoes.
View Article and Find Full Text PDFFoods
August 2021
San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, Fort Collins, CO 81125, USA.
An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars () Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion.
View Article and Find Full Text PDFHeliyon
March 2021
Department of Pharmacy, University of Napoli Federico II, Via. D. Montesano 49, 80131, Napoli, Italy.
The behaviour of high oleic sunflower oil in deep frying process of purple potato has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested.
View Article and Find Full Text PDFJ Sci Food Agric
February 2021
Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre, Lethbridge, Alberta, Canada.
Background: The objective of this study was to determine the effects of forage conservation method and condensed tannins (CT) in conserved forage on rumen fermentation. Purple prairie clover (PPC; Dalea purpurea Vent.) containing 84.
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February 2020
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Olathe, KS 66061, USA.
Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars.
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