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Open AccessCommunication

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

1
Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
2
School of Food & Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland
*
Author to whom correspondence should be addressed.
This work was presented in part in the Proceedings of a meeting on the ‘Natural Products and the Hallmarks of Chronic Diseases NutRedOx COST Action 16112—Personalized Nutrition in Ageing Society: Redox Control of Major Age-Related Diseases’ Luxemburgh, 25th–27th March 2019.
Foods 2019, 8(10), 517; https://doi.org/10.3390/foods8100517
Received: 6 September 2019 / Revised: 10 October 2019 / Accepted: 17 October 2019 / Published: 19 October 2019
(This article belongs to the Special Issue Phytochemicals in Food and Health)
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered. View Full-Text
Keywords: high pressure processing; potatoes; polyphenol oxidase; polyphenols; glycoalkaloids high pressure processing; potatoes; polyphenol oxidase; polyphenols; glycoalkaloids
MDPI and ACS Style

Tsikrika, K.; O’Brien, N.; Rai, D.K. The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars. Foods 2019, 8, 517.

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