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dc.contributor.authorTsikrika, Konstantina
dc.contributor.authorMuldoon, Aine
dc.contributor.authorO'Brien, Nora, M.
dc.contributor.authorRai, Dilip
dc.date.accessioned2022-09-08T14:49:11Z
dc.date.available2022-09-08T14:49:11Z
dc.date.issued2021-10-13
dc.identifier.citationTsikrika, K.; Muldoon, A.; O’Brien, N.M.; Rai, D.K. High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices. Foods 2021, 10, 2425. https://doi.org/10.3390/foods10102425en_US
dc.identifier.urihttp://hdl.handle.net/11019/2845
dc.descriptionpeer-revieweden_US
dc.description.abstractPolyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.en_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol 10
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjecthigh-pressure processingen_US
dc.subjectpotatoesen_US
dc.subjectpolyphenol oxidaseen_US
dc.subjectpolyphenolsen_US
dc.subjectantioxidant activityen_US
dc.titleHigh-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indicesen_US
dc.typeArticleen_US
dc.embargo.terms2022-10-13en_US
dc.identifier.doihttps://doi.org/10.3390/foods10102425
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber17/F/299en_US


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