Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.
HPLC-DAD-ESI-MS/MS
anthocyanins
antioxidant activity
antioxidants
colored-fleshed potato
cooking
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
09 Jan 2021
09 Jan 2021
Historique:
received:
24
12
2020
accepted:
07
01
2021
entrez:
13
1
2021
pubmed:
14
1
2021
medline:
7
9
2021
Statut:
epublish
Résumé
The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg
Identifiants
pubmed: 33435441
pii: molecules26020314
doi: 10.3390/molecules26020314
pmc: PMC7827549
pii:
doi:
Substances chimiques
Antioxidants
0
Chromans
0
Phenols
0
Plant Extracts
0
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
S18UL9710X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Fondo Nacional de Desarrollo Científico y Tecnológico
ID : 1190585
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