Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

Summary Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those o...

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Veröffentlicht in:	International journal of food science & technology 2019-01, Vol.54 (1), p.92-101
Hauptverfasser:	Rytel, Elżbieta, Nemś, Agnieszka, Pęksa, Anna, Kita, Agnieszka, Miedzianka, Joanna, Tajner‐Czopek, Agnieszka, Kucharska, Alicja Zofia, Sokół‐Łętowska, Anna, Hamouz, Karel
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins colour fleshed potatoes Darkening Discoloration discolouration Polyphenols Potatoes raw and cooked potato Tubers Vegetables
Online-Zugang:	Volltext
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