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5 o caffeoylquinic acid/valgomoji bulvė
Nuoroda įrašoma į mainų sritį
6 rezultatus
Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis
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The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was
New insights into an ancient antibrowning agent: formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts.
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The effect of sodium hydrogen sulfite (S), used as antibrowning agent, on the phenolic profile of potato extracts was investigated. This extract was compared to one obtained in the presence of ascorbic acid (A). In the presence of A, two major compounds were obtained, 5-O-caffeoylquinic acid (5-CQA)
Inhibitory effect of chlorogenic acid on digestion of potato starch.
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The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying
Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing.
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There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an
[Occurrence of chlorogenic acids in potatoes].
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Ten varieties of potato cultivated under the same conditions were analyzed for the occurrence of chlorogenic acids by high performance liquid chromatography. 3-O-caffeoylquinic acid (n-chlorogenic acid) is the predominant compound with 22-71 ppm, (on average of 41 ppm) depending on variety.
Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems.
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A straightforward stable isotope dilution analysis (SIDA) for the quantitative determination of the di- and trihydroxybenzenes catechol (1), pyrogallol (2), 3-methylcatechol (3), 4-methylcatechol (4), and 4-ethylcatechol (5) in foods by means of liquid chromatography-tandem mass spectrometry was
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