Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
The total content of free, esterified and bound phenolics of the peel and flesh of four potato varieties (Purple, Innovator, Russet and Yellow) were determined using the Folin–Ciocalteu method. The respective antioxidant activities of these potatoes and/or their skins were evaluated using several in...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-04-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001909 |