Changes in Phenolic Compounds during Heating a Potato

• Takenaka Makiko

  National Food Research Institute

• Saotome Itaru

  National Food Research Institute

• Nanayama Kazuko

  National Food Research Institute

• Isobe Seiichiro

  National Food Research Institute

Bibliographic Information

Other Title

• ジャガイモの各種加熱処理とポリフェノール化合物の変化
• ジャガイモ ノ カクシュ カネツ ショリ ト ポリフェノール カゴウブツ ノ ヘンカ

Abstract

To elucidate the relationship between the heating method and the changes in phenolic compounds in a potato, a potato was heated by either aqua-gas (superheated steam containing micro-droplets of hot water), superheated steam, hot air or boiling. More phenolic compounds were stable in the aqua-gas heating and boiling methods, compared to the other methods. Further modeling of each method revealed that the temperature profile was related with the stability of phenolic compounds during the heating process. Phenolic compounds in the potato tissue decreased around 60-80°C, indicating reactions between these compounds and polyphenol oxidase (PPO). Phenolic compounds and PPO reactivity was localized on the outer portion of the potato. These results indicate that more phenolic compounds can be retained in the heated potato when the surface temperature rises to higher than 80°C rapidly.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 56 (3), 171-176, 2009

  Japanese Society for Food Science and Technology

Keywords

• heating
• phenolic compound
• polyphenol oxidase
• potato, temperature

Details

• CRID: 1390282681384954112
• NII Article ID: 10024855184
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.56.171
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 10175661
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010771151
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10175661
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed