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The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars

Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
Author to whom correspondence should be addressed.
Presented at Natural Products and the Hallmarks of Chronic Diseases—COST Action 16112, Luxembourg, 25–27 March 2019.
Proceedings 2019, 11(1), 9;
Published: 16 April 2019
PDF [361 KB, uploaded 16 April 2019]


The effect of High Pressure Processing (HPP) on Irish potato cultivars’ antioxidant activity (AOA) was examined. High Pressure Processing at 600 MPa for 3 min was applied to two coloured (Rooster and Kerr’s Pink) and two white (Saxon and Gemson) Irish potato varieties. Antioxidant activity was assayed spectrophotometrically by ferric reducing antioxidant power and diphenyl-1-picrylhydrazyl methods. No statistically significant (p ≥ 0.05) change in antioxidant activity was observed in both the AOA methods irrespective of the HPP treatments, although a slight increase in the activity was noted in the majority of the HPP treated samples. This implies that HPP treatment has little role in improving the functional qualities, and can be tailored to improve the quality and safety of the commonly consumed potatoes.
Keywords: high pressure processing; potatoes; polyphenols; antioxidant high pressure processing; potatoes; polyphenols; antioxidant
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Tsikrika, K.; K. Rai, D. The Effect of High Pressure Processing on Antioxidant Activity of Irish Potato Cultivars. Proceedings 2019, 11, 9.

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