The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (<i>p</i> &lt; 0.05) lower in all HPP treated samples, wh...

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Bibliographic Details
Main Authors: Konstantina Tsikrika, Nora O’Brien, Dilip K. Rai
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
high pressure processing
potatoes
polyphenol oxidase
polyphenols
glycoalkaloids
Online Access:https://www.mdpi.com/2304-8158/8/10/517

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