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> < 0.05) lower in all HPP treated samples, wh...
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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 & 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> < 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 (α-solanine and α-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> < 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 (α-solanine and α-chaconine) remained unaltered. |
topic |
high pressure processing potatoes polyphenol oxidase polyphenols glycoalkaloids |
url |
https://www.mdpi.com/2304-8158/8/10/517 |
work_keys_str_mv |
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