High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices
Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after...
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2425 |
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| author | Konstantina Tsikrika Aine Muldoon Nora M. O’Brien Dilip K. Rai |
| author_facet | Konstantina Tsikrika Aine Muldoon Nora M. O’Brien Dilip K. Rai |
| author_sort | Konstantina Tsikrika |
| collection | DOAJ |
| description | Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (<i>p</i> > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (<i>p</i> < 0.05) in all studied varieties with a concomitant increase (<i>p</i> < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (<i>p</i> < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-<i>O</i>-ferulorylrutinoside-<i>O</i>-hexoside and pelargonidin-<i>O</i>-rutinoside-<i>O</i>-hexoside, also exhibited significantly (<i>p</i> < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars. |
| first_indexed | 2024-03-10T06:33:33Z |
| format | Article |
| id | doaj.art-3e55c22a85e54cceb11878f71cd9b59a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:33Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3e55c22a85e54cceb11878f71cd9b59a2023-11-22T18:15:53ZengMDPI AGFoods2304-81582021-10-011010242510.3390/foods10102425High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic IndicesKonstantina Tsikrika0Aine Muldoon1Nora M. O’Brien2Dilip K. Rai3Teagasc Food Research Centre Ashtown, Department of Food BioSciences, D15 DY05 Dublin, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, IrelandTeagasc Food Research Centre Ashtown, Department of Food BioSciences, D15 DY05 Dublin, IrelandPolyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (<i>p</i> > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (<i>p</i> < 0.05) in all studied varieties with a concomitant increase (<i>p</i> < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (<i>p</i> < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-<i>O</i>-ferulorylrutinoside-<i>O</i>-hexoside and pelargonidin-<i>O</i>-rutinoside-<i>O</i>-hexoside, also exhibited significantly (<i>p</i> < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.https://www.mdpi.com/2304-8158/10/10/2425high-pressure processingpotatoespolyphenol oxidasepolyphenolsantioxidant activity |
| spellingShingle | Konstantina Tsikrika Aine Muldoon Nora M. O’Brien Dilip K. Rai High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices Foods high-pressure processing potatoes polyphenol oxidase polyphenols antioxidant activity |
| title | High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices |
| title_full | High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices |
| title_fullStr | High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices |
| title_full_unstemmed | High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices |
| title_short | High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices |
| title_sort | high pressure processing on whole and peeled potatoes influence on polyphenol oxidase antioxidants and glycaemic indices |
| topic | high-pressure processing potatoes polyphenol oxidase polyphenols antioxidant activity |
| url | https://www.mdpi.com/2304-8158/10/10/2425 |
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