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

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dc.contributor.authorTsikrika, Konstantina
dc.contributor.authorO'Brien, Nora
dc.contributor.authorRai, Dilip K.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2019-12-03T12:11:13Z
dc.date.available2019-12-03T12:11:13Z
dc.date.issued2019-10-19
dc.description.abstractPolyphenol 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.sponsorshipDepartment of Agriculture, Food and Marine (FIRM 17/F/299)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid517en
dc.identifier.citationTsikrika, 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/foods8100517en
dc.identifier.doi10.3390/foods8100517en
dc.identifier.eissn2304-8158
dc.identifier.endpage9en
dc.identifier.issued517en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9301
dc.identifier.volume8en
dc.language.isoenen
dc.publisherMDPIen
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.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectHigh pressure processingen
dc.subjectPotatoesen
dc.subjectPolyphenol oxidaseen
dc.subjectPolyphenolsen
dc.subjectGlycoalkaloidsen
dc.titleThe effect of high pressure processing on polyphenol oxidase activity, phytochemicals and proximate composition of Irish potato cultivarsen
dc.typeArticle (peer-reviewed)en
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