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The influence of cooking on nutritional and functional compounds content in potato tubers®

Treść / Zawartość
Identyfikatory
Warianty tytułu
PL
Wpływ gotowania na zawartość odżywczych i funkcjonalnych składników w bulwach ziemniaka®
Języki publikacji
EN
Abstrakty
EN
Potatoes are good source of phenolic compounds and vitamin C. Unfortunately during processing level of these compounds is lowered. Therefore it is so important to evaluate the influence of processing (cooking) on content of health–promoting compounds in potatoes. The potato tubers were peeled and cooked. The level of nutritional compounds, dietary fiber, vitamin C, total phenolic content (TPC), flavonoids and antioxidative activity were measured in raw and cooked potatoes. Cooking process of potatoes leaded to decrease in the content of proteins, lipids, starch, ash and total, insoluble dietary fiber. A loss of vitamin C, as well as polyphenols and flavonoids also was observed, that resulted in a decrease of antioxidant activity. Cooking process reduced the nutrients content, mainly starch and mineral compounds.
PL
Ziemniaki są dobrym źródłem witaminy C oraz polifenoli. Niestety podczas ich przetwarzania zawartość tych składników spada. Ważne jest zatem określenie wpływu gotowania na zawartość składników prozdrowotnych w ziemniakach. Bulwy ziemniaka przed ugotowaniem obrano. W ziemniakach surowych oraz poddanych gotowaniu określono poziom składników odżywczych, błonnika pokarmowego, witaminy C, zawartość polifenoli ogółem, flawonoidów oraz aktywność antyoksydacyjną. Proces gotowania ziemniaków spowodował zmniejszenie zawartości białka, tłuszczy, skrobi, popiołu oraz błonnika nierozpuszczalnego. Zaobserwowano także utratę witaminy C, polifenoli i flawonoidów, co skutkowało obniżeniem aktywności antyoksydacyjnej. Gotowanie zmniejszyło zawartość składników odżywczych, głównie skrobi i składników mineralnych.
Rocznik
Tom
Strony
18--22
Opis fizyczny
Bibliogr. 34 poz., fig., rys., tab.
Twórcy
autor
  • Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
autor
  • Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
autor
  • Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
autor
  • Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
autor
  • Department of Carbohydrate Technology, University of Agriculture in Kraków, Balicka 122, 30-149 Kraków, Poland
Bibliografia
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  • [6] BREINHOLT V. 1999. “Desirable versus harmful levels of intake of flavonoids and phenolic acids. In, Kumpulainen, J.T., Salonen, J. T. (ed.).: Natural antioxidants and anticarcinogens in nutrition, health and disease”. Cambridge, The Royal Society of Chemistry: 93–105.
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  • [34] WSZELAKI A. L., J. F. DELWICHE, S. D. WALKER, R. E. LIGGETT, J. C. SCHEERENS, M. D. KLEINHENZ. 2005. “Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)”. Journal of the Science Food and Agriculture 85: 720–726.
Uwagi
PL
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-d7f312fe-d7aa-41a3-8dc6-033ccae87ca2
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