The effect of high pressure processing on polyphenol oxidase activity, phytochemicals and proximate composition of Irish potato cultivars

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dc.contributor.author Tsikrika, Konstantina
dc.contributor.author O'Brien, Nora
dc.contributor.author Rai, Dilip K.
dc.date.accessioned 2019-12-03T12:11:13Z
dc.date.available 2019-12-03T12:11:13Z
dc.date.issued 2019-10-19
dc.identifier.citation Tsikrika, K., O’Brien, N. and Rai, D. K. (2019) 'The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars', Foods, 8(10), 517. (9pp.) doi: 10.3390/foods8100517 en
dc.identifier.volume 8 en
dc.identifier.issued 517 en
dc.identifier.startpage 1 en
dc.identifier.endpage 9 en
dc.identifier.uri http://hdl.handle.net/10468/9301
dc.identifier.doi 10.3390/foods8100517 en
dc.description.abstract 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 (p < 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 p-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. en
dc.description.sponsorship Department of Agriculture, Food and Marine (FIRM 17/F/299) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject High pressure processing en
dc.subject Potatoes en
dc.subject Polyphenol oxidase en
dc.subject Polyphenols en
dc.subject Glycoalkaloids en
dc.title The effect of high pressure processing on polyphenol oxidase activity, phytochemicals and proximate composition of Irish potato cultivars en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Nora O'Brien, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email:nob@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.IRISemailaddress nob@ucc.ie en
dc.identifier.articleid 517 en
dc.identifier.eissn 2304-8158


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©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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