Stability monitoring of biological active compounds in juice obtained from blue-fleshed potatoes

Abstract

In recent years, more and more raw materials and food products with high organoleptic and nutritional values have been brought on the market, such as potatoes with purple and red flesh. They are characterized, above all, by an attractive colour but also by a very good taste, flavour, and higher nutritional value than traditional, light-fleshed tubers. In addition, the higher content of polyphenol compounds, especially anthocyanins in the coloured tubers, which has beneficial effects on the human body, should be noted. The aim of the work was to determine the influence of temperature and pH on the stability of biological active compounds from blue-fleshed potato. The material used for a study were purple-fleshed potatoes and juice made from the chosen potatoes. In tubers determined primary chemical composition, total phenolic content, antioxidant activity, anthocyanins. The juice obtained from the selected tubers was subjected to pH ranging from 1 to 11 and the temperature of 60 ° C, 70 ° C, 80 ° C, 90 ° C, 100 ° C for 10 minutes. In juice was determined total phenolic content and antioxidant activity. [...]