Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing-Reference-Cited by-同舟云学术

Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing

Published:2009-06-17 Issue:14 Volume:57 Page:6292-6297
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mäder Jens¹,Rawel Harshadrai²,Kroh Lothar W.¹

Affiliation:

1. Department of Food Analysis, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany

2. Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901066k

Reference33 articles.

1. Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

2. Determination of Free and Total Phenolic Acids in Plant-Derived Foods by HPLC with Diode-Array Detection

3. Content of Free Phenolic Compounds in Cultivars of Potatoes Harvested in Tenerife (Canary Islands)

4. Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.)

5. Rapid Screening of Ascorbic Acid, Glycoalkaloids, and Phenolics in Potato Using High-Performance Liquid Chromatography

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