Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin-Reference-Cited by-同舟云学术

Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin

Published:2011-03 Issue:2 Volume:125 Page:750-759
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ieri Francesca,Innocenti Marzia,Andrenelli Luisa,Vecchio Vincenzo,Mulinacci Nadia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Enzymatic browning in potatoes: A simple assay for a polyphenol oxidase catalised reaction;Busch;Biochemical Education,1999

2. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips;Chuda;Bioscience Biotechnology Biochemistry,2003

3. Clayton, R. & Percival, G. (2000). Glycoalkaloids in potato tubers – a cause for concern. In Proceedings of the fourth world potato congress (pp. 170–173). Amsterdam, The Netherlands.

4. Effects of genotype, environment, and postharvest storage on the total ascorbate content of potato (Solanum tuberosum) tubers;Dale;Journal of Agricultural and Food Chemistry,2003

5. Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry;Dao;Journal of Agricultural and Food Chemistry,1992

Cited by 75 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of fermentation on color characteristics and metabolite profiles of purple potato flour;Journal of Food Composition and Analysis;2024-09

2. Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing;Foods;2024-05-29

3. Metabolite profiling and cytotoxic activity of Andean potatoes: Polyamines and glycoalkaloids as potential anticancer agents in human neuroblastoma cells in vitro;Food Research International;2023-06

4. 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;2023-01-29

5. Metabolite profiling and cytotoxic activity of Andean potatoes: polyamines and glycoalkaloids as potential anticancer agents in human neuroblastoma cellsin vitro;2022-10-14