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首页> 外文期刊>International Journal of Engineering Research and Applications >Total Monomeric Anthocyanin and Total Flavonoid Content of Processed Purple Potato
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Total Monomeric Anthocyanin and Total Flavonoid Content of Processed Purple Potato

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It is well known that processing change physical and chemical composition of foods, thus affecting the content in bioactive substances. Potatoes are almost always consumed after processing (baked, fried or boiled) making it critical to understand the effect of such processing techniques on the containing in bioactive compounds. In order to determine the influence of processing on the content of anthocyanin pigments and flavonoids was achieved the extraction of these compounds from boiled and baked purple potato tuber (Albastru-Violet de Galanesti variety). Also, in order to obtain the maximum amount of anthocyanin pigments and flavonoids from processed potatoes was applied ultrasonic extraction (20 kHz) and was performed the mathematical modeling (central composite design) using SigmaXL software. The total anthocyanins content were determined spectrophotometrically by the pH differential method and the total flavonoids content were determine colorimetric by AlCl3 method. This study proves that the potato processing decreases the content of anthocyanin pigments and flavonoids.

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