The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (<i>p</i> &lt; 0.05) lower in all HPP treated samples, wh...

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Bibliographic Details
Main Authors: Konstantina Tsikrika, Nora O’Brien, Dilip K. Rai
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
high pressure processing
potatoes
polyphenol oxidase
polyphenols
glycoalkaloids
Online Access:https://www.mdpi.com/2304-8158/8/10/517
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spelling doaj-df932fdedb7143858f333aad8ea32e142020-11-25T02:42:44ZengMDPI AGFoods2304-81582019-10-0181051710.3390/foods8100517foods8100517The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato CultivarsKonstantina Tsikrika0Nora O’Brien1Dilip K. Rai2Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, IrelandSchool of Food &amp; Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, IrelandDepartment of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, IrelandPolyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (<i>p</i> &lt; 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and <i>p</i>-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (&#945;-solanine and &#945;-chaconine) remained unaltered.https://www.mdpi.com/2304-8158/8/10/517high pressure processingpotatoespolyphenol oxidasepolyphenolsglycoalkaloids
collection DOAJ
language English
format Article
sources DOAJ
author Konstantina Tsikrika
Nora O’Brien
Dilip K. Rai
spellingShingle Konstantina Tsikrika
Nora O’Brien
Dilip K. Rai
The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
Foods
high pressure processing
potatoes
polyphenol oxidase
polyphenols
glycoalkaloids
author_facet Konstantina Tsikrika
Nora O’Brien
Dilip K. Rai
author_sort Konstantina Tsikrika
title The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
title_short The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
title_full The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
title_fullStr The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
title_full_unstemmed The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
title_sort effect of high pressure processing on polyphenol oxidase activity, phytochemicals and proximate composition of irish potato cultivars
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2019-10-01
description Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (<i>p</i> &lt; 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and <i>p</i>-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (&#945;-solanine and &#945;-chaconine) remained unaltered.
topic high pressure processing
potatoes
polyphenol oxidase
polyphenols
glycoalkaloids
url https://www.mdpi.com/2304-8158/8/10/517
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