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

Tsikrika, Konstantina
; 
O’Brien, Nora
; 
Rai, Dilip K.
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Keywords
high pressure processing, potatoes, polyphenol oxidase, polyphenols, glycoalkaloids
Date
2019-10-19
Collections
Food Biosciences
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URI
http://hdl.handle.net/11019/2315
Citation
Tsikrika, K.; O’Brien, N.; Rai, D.K. The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars. Foods 2019, 8, 517. https://doi.org/10.3390/foods8100517
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.
Funder
Department of Agriculture, Food and the Marine
Grant Number
17/F/299
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