Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2094099
- author
- Penarrieta, Mauricio LU ; Salluca, Trinidad LU ; Tejeda, Leslie LU ; Alvarado, J. Antonio and Bergenståhl, Björn LU
- organization
- publishing date
- 2011
- 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
- 2016-04-01 10:10:57
- date last changed
- 2023-12-08 11:58:08
@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}}, keywords = {{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}}, doi = {{10.1016/j.jfca.2010.10.006}}, volume = {{24}}, year = {{2011}}, }