Abstract：
:Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ruiz A,Aguilera A,Ercoli S,Parada J,Winterhalter P,Contreras B,Cornejo Pdoi
10.1016/j.foodchem.2018.06.116subject
Has Abstractpub_date
2018-12-01 00:00:00pages
577-584eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31089-6journal_volume
268pub_type
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