A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh
Author:
Affiliation:
1. Crop Research Institute, Chengdu Academy of Agricultural and Forestry Sciences
2. College of Agronomy, Sichuan Agricultural University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/22/2/22_219/_pdf
Reference23 articles.
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2. Albishi, T., John, J. A., Al-Khalifa, A. S., and Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. J. Funct. Foods, 5, 590-600.
3. Brown, C. (2005). Antioxidants in potato. Am. J. Potato Res., 82, 163-172.
4. Burgos, G., Amoros, W., Muñoa, L., Sosa, P., Cayhualla, E., Sanchez, C., Díaz, C., and Bonierbale, M. (2013). Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. J. Food Compost Anal., 30, 6-12.
5. Dawidowicz, A. L., Wianowska, D., and Olszowy, M. (2012). On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity). Food Chem., 131, 1037-1043.
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