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Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)

Penarrieta, Mauricio LU ; Salluca, Trinidad LU ; Tejeda, Leslie LU ; Alvarado, J. Antonio and Bergenståhl, Björn LU (2011) In Journal of Food Composition and Analysis 24(4-5). p.580-587
Abstract
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and the amounts of individual phenolic compounds were assessed in Bolivian potato cultivars (various Solanum species) before, during and after the traditional freezing and sun-drying of potatoes known as chunos. The TAC of chunos ranged from 0.4 to 2.7 mu mol Trolox equivalents/g dry matter using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and from 0.7 to 3.0 according to the ferric reduction antioxidant power (FRAP). The values of TAC obtained using FRAP were about 70% lower after freeze-drying while they remained essentially constant when measured using ABTS. High-performance liquid chromatography showed the presence of epicatechin,... (More)
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and the amounts of individual phenolic compounds were assessed in Bolivian potato cultivars (various Solanum species) before, during and after the traditional freezing and sun-drying of potatoes known as chunos. The TAC of chunos ranged from 0.4 to 2.7 mu mol Trolox equivalents/g dry matter using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and from 0.7 to 3.0 according to the ferric reduction antioxidant power (FRAP). The values of TAC obtained using FRAP were about 70% lower after freeze-drying while they remained essentially constant when measured using ABTS. High-performance liquid chromatography showed the presence of epicatechin, chlorogenic acid, gallic acid, syringaldehyde and protocatechuic acid in both potato and chuno samples although the values were lower in the churl samples. The results suggest that the antioxidant capacity and the content of individual phenolics are somewhat decreased but far from eliminated during the process. Chuno can therefore still be considered an important source of antioxidants in the diet. (C) 2010 Elsevier Inc. All rights reserved. (Less)
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author
organization
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type
Contribution to journal
publication status
published
subject
keywords
Antioxidant capacity, Phenolic compounds, Chuno, Bolivia, Food, composition
in
Journal of Food Composition and Analysis
volume
24
issue
4-5
pages
580 - 587
publisher
Elsevier
external identifiers
  • wos:000292667600014
  • scopus:79958288054
ISSN
0889-1575
DOI
10.1016/j.jfca.2010.10.006
language
English
LU publication?
yes
id
ccdb710b-4dc4-4c33-9b40-717b5b5a7a11 (old id 2094099)
date added to LUP
2011-08-25 08:35:20
date last changed
2017-01-01 03:21:03
@article{ccdb710b-4dc4-4c33-9b40-717b5b5a7a11,
  abstract     = {Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and the amounts of individual phenolic compounds were assessed in Bolivian potato cultivars (various Solanum species) before, during and after the traditional freezing and sun-drying of potatoes known as chunos. The TAC of chunos ranged from 0.4 to 2.7 mu mol Trolox equivalents/g dry matter using 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and from 0.7 to 3.0 according to the ferric reduction antioxidant power (FRAP). The values of TAC obtained using FRAP were about 70% lower after freeze-drying while they remained essentially constant when measured using ABTS. High-performance liquid chromatography showed the presence of epicatechin, chlorogenic acid, gallic acid, syringaldehyde and protocatechuic acid in both potato and chuno samples although the values were lower in the churl samples. The results suggest that the antioxidant capacity and the content of individual phenolics are somewhat decreased but far from eliminated during the process. Chuno can therefore still be considered an important source of antioxidants in the diet. (C) 2010 Elsevier Inc. All rights reserved.},
  author       = {Penarrieta, Mauricio and Salluca, Trinidad and Tejeda, Leslie and Alvarado, J. Antonio and Bergenståhl, Björn},
  issn         = {0889-1575},
  keyword      = {Antioxidant capacity,Phenolic compounds,Chuno,Bolivia,Food,composition},
  language     = {eng},
  number       = {4-5},
  pages        = {580--587},
  publisher    = {Elsevier},
  series       = {Journal of Food Composition and Analysis},
  title        = {Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)},
  url          = {http://dx.doi.org/10.1016/j.jfca.2010.10.006},
  volume       = {24},
  year         = {2011},
}