ArticleMolecules (Basel, Switzerland)2021
Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Assessment of the Photosynthetic Response of Potato Plants Inoculated withPlants (Basel, Switzerland) · 2025Article
- Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips.Molecules (Basel, Switzerland) · 2023Article
- Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.Antioxidants (Basel, Switzerland) · 2023Article
- Anthocyanin-Rich Vegetables for Human Consumption-Focus on Potato, Sweetpotato and Tomato.International journal of molecular sciences · 2022Review
- Phenolic and anthocyanin content characterization related to genetic diversity analysis ofFrontiers in plant science · 2022Article
- Potato biofortification: an effective way to fight global hidden hunger.Physiology and molecular biology of plants : an international journal of functional plant biology · 2021Review
- A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Antioxidants (Basel, Switzerland) · 2021Article
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7 authors.
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Abstract
The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg
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