Mulinacci Nadia, Ieri Francesca, Giaccherini Catia, Innocenti Marzia, Andrenelli Luisa, Canova Giulia, Saracchi Marco, Casiraghi Maria Cristina
Department of Pharmaceutical Science, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy.
J Agric Food Chem. 2008 Dec 24;56(24):11830-7. doi: 10.1021/jf801521e.
HPLC/DAD/MS analysis of the phenolic acids and anthocyanin content of three cultivars of Solanum tuberosum L. (Vitelotte Noire, Highland Burgundy Red, with pigmented flesh, and Kennebec with white pulp) was performed. The analyses were carried out both on fresh tubers and after cooking treatments (boiling and microwaves). Starch digestibility and the % of resistant starch were also determined on cooked tubers by in vitro methods. For the pigmented potatoes, the heating treatment did not cause any changes in the phenolic acids content, while anthocyanins showed only a small decrement (16-29%). The cv. Highland Burgundy Red showed anthocyanins and phenolic acid concentrations close to 1 g/kg and more than 1.1 g/kg, respectively. Vitellotte Noire showed the highest amounts of resistant starch. Potato starch digestibility and % of resistant starch, considered as a component of dietary fiber, were affected both by cultivar and by heating/cooling treatments.
对三个马铃薯品种（黑金刚、高地勃艮第红，其果肉有色素，以及白肉的肯纳贝克）的酚酸和花青素含量进行了高效液相色谱/二极管阵列检测/质谱分析。分析在新鲜块茎上以及烹饪处理（煮沸和微波处理）后进行。还通过体外方法测定了煮熟块茎的淀粉消化率和抗性淀粉百分比。对于有色马铃薯，加热处理未导致酚酸含量发生任何变化，而花青素仅略有下降（16 - 29%）。高地勃艮第红品种的花青素和酚酸浓度分别接近1克/千克和超过1.1克/千克。黑金刚显示出最高含量的抗性淀粉。马铃薯淀粉消化率和作为膳食纤维成分的抗性淀粉百分比受品种以及加热/冷却处理的影响。
