The effect of wounding intensities on vitamins and antioxidant enhancement in potato products

文献类型： 外文期刊

第一作者： Ren, Xue

作者： Ren, Xue;Tang, Tiantian;Xie, Xinfang;Wang, Wenjun;Tang, Xuanming;Zhang, Jie;Wang, Zhidong;Wang, Wenjun;Brennan, Charles S.

作者机构：

关键词： Antioxidant capacity; phenolic acids; potato products; vitamins; wounding intensity

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 5 期

页码：

收录情况： SCI

摘要： The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding intensity. Wounding intensity significantly induced VB1, VB2, nicotinic acid and nicotinamide accumulation in potato products, all of which were higher than that of control at each wounding intensity. Slice cutting increased the content of VB2, VB5, VB7 and VB9 compared with the control. Shreds cutting increased the content of nicotinic acid, nicotinamide and VC compared with the control. Chopped samples significantly increased the content of VB6, chlorogenic acid and coumaric acid. The wounding intensities also induced the accumulation of L-phenylalanin ammonia lyase (PAL) activity. Superoxide dismutase (SOD) and peroxidase (POD) activities of potato products decreased after treated by cutting process.

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