Changes in Phenolic Compounds during Heating a Potato

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  • ジャガイモの各種加熱処理とポリフェノール化合物の変化
  • ジャガイモ ノ カクシュ カネツ ショリ ト ポリフェノール カゴウブツ ノ ヘンカ

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To elucidate the relationship between the heating method and the changes in phenolic compounds in a potato, a potato was heated by either aqua-gas (superheated steam containing micro-droplets of hot water), superheated steam, hot air or boiling. More phenolic compounds were stable in the aqua-gas heating and boiling methods, compared to the other methods. Further modeling of each method revealed that the temperature profile was related with the stability of phenolic compounds during the heating process. Phenolic compounds in the potato tissue decreased around 60-80°C, indicating reactions between these compounds and polyphenol oxidase (PPO). Phenolic compounds and PPO reactivity was localized on the outer portion of the potato. These results indicate that more phenolic compounds can be retained in the heated potato when the surface temperature rises to higher than 80°C rapidly.

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