High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Chemicals
2.3. HPP Treatment
2.4. Potato PPO Extraction and Activity Assay
2.5. Extraction of Phytochemicals
2.6. Total Phenolic Content
2.7. Antioxidant Activity (AOA)
2.7.1. Ferric-Reducing Antioxidant Power (FRAP)
2.7.2. DPPH Radical Scavenging Capacity
2.8. Liquid Chromatography-Mass Spectrometry Analysis
2.9. In Vitro Determination of Glycaemic Index (GI)
2.9.1. In Vitro Digestion
2.9.2. Glucose Analysis
2.10. Statistical Analysis
3. Results
3.1. PPO Inactivation
3.2. Total Phenolic Content
3.3. Antioxidant Activity
3.4. Effect of HPP on Polyphenols
3.5. Glycaemic Index (GI) of Potato Cultivars
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Cultivar | Treatment | Polyphenols | Anthocyanins (Rutin Equivalent) | ||||||
---|---|---|---|---|---|---|---|---|---|
Ferulic Acid | Chlorogenic Acid | Caffeic Acid | Quinic Acid | 4-Coumaric Acid | Rutin | Pelargonidin-O-Feruloylrutinoside-O-Hexoside | Pelargonidin-O-Rutinoside-O-Hexoside | ||
Cultra | Untreated | 0.4 ± 0.02 b | 35.9 ± 1.1 ab | 18.0 ± 1.6 b | 71.3 ± 2.9 ab | 3.6 ± 0.5 b | 0.66 ± 0.1 b | ND | ND |
400 MPa | 3.1 ± 0.7 a | 37.5 ± 3.1 ab | 23.5 ± 4.5 a | 99.0 ± 1.8 a | 10.1 ± 1.5 a | 0.85 ± 0.2 b | ND | ND | |
600 MPa | 2.7 ± 0.3 a | 34.8 ± 2.1 ab | 19.7 ± 4.2 a | 86.2 ± 2.7 b | 9.0 ± 0.5 a | 1.85 ± 0.2 a | ND | ND | |
Kerr’s Pink | Untreated | 0.5 ± 0.2 b | 54.0 ± 1.3 a | 18.3 ± 2.5 ab | 32.5 ± 3.7 b | 2.4 ± 0.8 ab | 0.5 ± 0.1 a | 1.8 ± 0.3 b | 2.0 ± 0.2 a |
400 MPa | 0.6 ± 0.2 b | 50.4 ± 1.8 b | 48.3 ± 1.3 b | 75.2 ± 3.5 a | 23.6 ± 1.1 a | 0.5 ± 0.1 a | 3.5 ± 1.0 a | 2.7 ± 0.6 a | |
600 MPa | 0.9 ± 0.3 b | 47.5 ± 3.3 b | 60.4 ± 1.9 a | 72.9 ± 3.2 a | 20.5 ± 0.1 b | 0.6 ± 0.1 a | 3.0 ± 0.3 a | 2.5 ± 0.5 a | |
Maris Piper | Untreated | 0.4 ± 0.1 b | 55.3 ± 4.1 a | 28.3 ± 3.6 ab | 48.8 ± 1.7 ab | 10.4 ± 0.8 b | 5.1 ± 0.3 a | ND | ND |
400 MPa | 3.4 ± 0.2 a | 38.3 ± 9.80 ab | 56.8 ± 7.9 b | 57.0 ± 5.4 b | 15.2 ± 0.6 a | 5.6 ± 0.2 a | ND | ND | |
600 MPa | 3.2 ± 0.1 a | 38.9 ± 4.8 ab | 68.2 ± 8.9 a | 88.8 ± 4.6 a | 15.5 ± 0.6 a | 5.4 ± 0.2 a | ND | ND | |
Maris Piper (baby) | Untreated | 0.4 ± 0.1 b | 55.3 ± 4.1 a | 28.3 ± 3.6 ab | 48.8 ± 1.7 ab | 10.4 ± 0.8 ab | 5.1 ± 0.3 a | ND | ND |
400 MPa | 3.3 ± 0.1 a | 43.9 ± 3.8 b | 80.1 ± 3.8 a | 77.9 ± 2.2 b | 17.4 ± 0.8 b | 4.9 ± 0.4 a | ND | ND | |
600 MPa | 3.6 ± 0.3 a | 44.6 ± 3.6 b | 77.3 ± 4.0 b | 107 ± 12 a | 19.6 ± 1.2 a | 4.4 ± 0.7 a | ND | ND | |
Rooster | Untreated | 0.5 ± 0.01 b | 60.8 ± 2.0 a | 16.3 ± 2.0 ab | 50.1 ± 2.9 ab | 9.4 ± 1.1 ab | 1.8 ± 0.4 a | 9.9 ± 0.5 b | 6.5 ± 1.7 b |
400 MPa | 0.4 ± 0.03 b | 36.6 ± 5.1 ab | 21.3 ± 4.3 b | 86.8 ± 7.0 a | 24.5 ± 3.6 a | 2.3 ± 0.4 a | 14.7 ± 3.2 a | 11.1 ± 5.4 a | |
600 MPa | 0.4 ± 0.03 b | 30.7 ± 2.6 ab | 24.5 ± 0.7 a | 76.5 ± 8.2 b | 16.1 ± 2.3 b | 2.1 ± 0.2 a | 18.2 ± 3.5 a | 11.8 ± 3.0 a |
Cultivar | Treatment | Polyphenols | |||||
---|---|---|---|---|---|---|---|
Ferulic Acid | Chlorogenic Acid | Caffeic Acid | Quinic Acid | 4-Coumaric Acid | Rutin | ||
Cultra | Untreated | ND | 35.2 ± 2.5 a | 5.7 ± 1.1 a | 32.9 ± 2.6 ab | 2.3 ± 0.4 a | 0.5 ± 0.1 a |
400 MPa | ND | 19.5 ± 1.0 b | 5.9 ± 1.1 a | 58.3 ± 4.5 b | 1.9 ± 0.4 a | 0.3 ± 0.1 b | |
600 MPa | ND | 2.5 ± 0.5 ab | 0.4 ± 0.1 b | 111.2 ± 6.9 a | ND | 0.3 ± 0.1 b | |
Kerr’s Pink | Untreated | 0.6 ± 0.1 a | 47.5 ± 8.3 a | 6.3 ± 1.0 a | 36.1 ± 3.1 ab | 1.9 ± 0.3 a | 0.6 ± 0.1 a |
400 MPa | 0.5 ± 0.05 a | 26.4 ± 4.4 b | 6.9 ± 1.7 a | 48.7 ± 2.3 b | 1.3 ± 0.2 b | 0.2 ± 0.1 b | |
600 MPa | 0.5 ± 0.05 a | 1.1 ± 0.2 ab | 0.2 ± 0.05 b | 57.9 ± 2.5 a | 1.5 ± 0.1 b | 0.2 ± 0.1 b | |
Maris Piper | Untreated | 0.6 ± 0.1 b | 38.1 ± 4.9 a | 34.1 ± 2.7 ab | 27.1 ± 3.2 ab | 1.4 ± 0.1 a | 0.7 ± 0.1 a |
400 MPa | 1.6 ± 0.5 a | 4.1 ± 0.5 b | 39.5 ± 1.3 b | 85.2 ± 1.5 b | 1.2 ± 0.1 b | 0.3 ± 0.2 b | |
600 MPa | 2.3 ± 0.4 a | 4.2 ± 0.2 b | 43.5 ± 1.5 a | 138 ± 7.9 a | 1.0 ± 0.2 b | 0.3 ± 0.1 b | |
Maris Piper (baby) | Untreated | 0.5 ± 0.1 b | 38.5 ± 3.7 a | 31.4 ± 1.6 a | 21.5 ± 6.3 ab | 1.4 ± 0.3 a | 0.8 ± 0.2 a |
400 MPa | 2.3 ± 1.0 a | 3.2 ± 0.6 b | 26.7 ± 0.7 b | 57.2 ± 1.8 b | 1.1 ± 0.2 b | 0.6 ± 0.1 a | |
600 MPa | 2.4 ± 0.8 a | 2.5 ± 0.2 b | 28.9 ± 1.4 a | 116 ± 11 a | 1.2 ± 0.2 b | 0.7 ± 0.1 a | |
Rooster | Untreated | 0.3 ± 0.05 b | 50.9 ± 4.7 a | 14.1 ± 0.8 a | 36.1 ± 2.9 ab | 2.5 ± 0.5 a | 0.8 ± 0.2 a |
400 MPa | 2.0 ± 0.1 a | 10.6 ± 0.5 b | 5.6 ± 0.4 b | 63.2 ± 4.3 b | 2.2 ± 0.3 a | 0.4 ± 0.1 b | |
600 MPa | 2.5 ± 0.1 a | 5.5 ± 0.7 ab | 3.0 ± 0.2 ab | 77.1 ± 1.7 a | 2.1 ± 0.4 a | 0.4 ± 0.2 b |
Cultivars | Treatment | Rapidly Available Glucose (g/100 g) | Total Glucose (g/100 g) | Glycaemic Index | Glycaemic Load |
---|---|---|---|---|---|
Cultra | Untreated | 14.38 ± 1.02 a | 19.31 ± 0.77 a | 79.10 ± 6.79 a | 14.09 ± 1.07 a |
400 MPa | 11.73 ± 0.39 b | 18.92 ± 2.27 a | 68.36 ± 10.52 a | 11.73 ± 0.72 b | |
600 MPa | 14.93 ± 0.75 a | 20.18 ± 3.43 a | 80.97 ± 7.72 a | 14.92 ± 1.07 a | |
Kerr’s Pink | Untreated | 10.77 ± 0.18 a | 11.39 ± 0.51 a | 97.79 ± 3.42 a | 10.24 ± 0.17 a |
400 MPa | 9.23 ± 1.29 a | 12.06 ± 4.15 a | 85.00 ± 12.05 a | 9.16 ± 1.69 a | |
600 MPa | 9.37 ± 1.95 a | 17.33 ± 2.10 b | 62.14 ± 10.65 b | 9.86 ± 1.77 a | |
Maris Piper | Untreated | 10.97 ± 0.66 a | 17.87 ± 2.99 a | 66.71 ± 13.05 a | 11.06 ± 1.24 a |
400 MPa | 11.39 ± 0.03 a | 17.69 ± 3.04 a | 73.20 ± 9.51 a | 11.76 ± 0.45 a | |
600 MPa | 12.65 ± 3.36 a | 18.21 ± 2.56 a | 67.74 ± 3.02 a | 11.61 ± 1.25 a | |
Maris Piper (baby) | 400 MPa | 12.18 ± 5.73 a | 19.41 ± 2.98 a | 117.70 ± 5.80 a | 10.43 ± 3.91 a |
600 MPa | 11.40 ± 1.18 a | 17.78 ± 1.73 a | 65.52 ± 0.02 b | 10.77 ± 1.09 a | |
Rooster | Untreated | 12.38 ± 2.76 a | 16.38 ± 3.17 a | 81.60 ± 5.36 a | 12.31 ± 2.65 a |
400 MPa | 12.23 ± 1.60 a | 17.30 ± 1.77 a | 78.74 ± 11.50 a | 12.32 ± 1.18 a | |
600 MPa | 12.04 ± 0.84 a | 20.97 ± 3.36 a | 62.03 ± 8.96 b | 11.75 ± 0.75 a |
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Tsikrika, K.; Muldoon, A.; O’Brien, N.M.; Rai, D.K. High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices. Foods 2021, 10, 2425. https://doi.org/10.3390/foods10102425
Tsikrika K, Muldoon A, O’Brien NM, Rai DK. High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices. Foods. 2021; 10(10):2425. https://doi.org/10.3390/foods10102425
Chicago/Turabian StyleTsikrika, Konstantina, Aine Muldoon, Nora M. O’Brien, and Dilip K. Rai. 2021. "High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices" Foods 10, no. 10: 2425. https://doi.org/10.3390/foods10102425