The effect of wounding intensities on vitamins and antioxidant enhancement in potato products
The effect of wounding intensities on vitamins and antioxidant enhancement in potato products
Ren, X Tang, T Xie, Xinfang, Wang, W Tang, X Brennan, CS Zhang, J Wang, Zhidong,
Ren, X
Tang, T
Xie, Xinfang,
Wang, W
Tang, X
Brennan, CS
Zhang, J
Wang, Zhidong,
Date
2020-10-16
Type
Journal Article
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Fields of Research
ANZSRC::090805 Food Processing , ANZSRC::090803 Food Nutritional Balance , ANZSRC::3006 Food sciences , ANZSRC::3210 Nutrition and dietetics , ANZSRC::4004 Chemical engineering
Abstract
The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding intensity. Wounding intensity significantly induced VB₁, VB₂, nicotinic acid and nicotinamide accumulation in potato products, all of which were higher than that of control at each wounding intensity. Slice cutting increased the content of VB₂, VB₅, VB₇ and VB₉ compared with the control. Shreds cutting increased the content of nicotinic acid, nicotinamide and VC compared with the control. Chopped samples significantly increased the content of VB₆, chlorogenic acid and coumaric acid. The wounding intensities also induced the accumulation of L-phenylalanin ammonia lyase (PAL) activity. Superoxide dismutase (SOD) and peroxidase (POD) activities of potato products decreased after treated by cutting process.
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© 2020 Institute of Food Science and Technology