Physicochemical characteristics, antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy

References

• Zarzecka, K.; Gugała, M.; Sikorska, A.; Mystkowska, I.; Baranowska, A.; Niewęgłowski, M.; Dołęga, H. The Effect of Herbicides and Biostimulants on Polyphenol Content of Potato (Solanum tuberosum L.) Tubers and Leaves. J. Saudi Soc. Agric. Sci. 2017, 1, 102–106. DOI: 10.1016/j.jssas.2017.02.004.
   Google Scholar
• Furrer, A.; Cladis, D. P.; Kurilich, A.; Manoharan, R.; Ferruzzi, M. G. Changes in Phenolic Content of Commercial Potato Varieties Through Industrial Processing and Fresh Preparation. Food Chem 2017, 218, 47. DOI: 10.1016/j.foodchem.2016.08.126.
   PubMed Web of Science ®Google Scholar
• Wolfe, K. L.; Kang, X.; He, X.; Dong, M.; Zhang, Q.; Liu, R. H. Cellular Antioxidant Activity of Common Fruits. J. Agric. Food Chem. 2008, 56, 8418–8426. DOI: 10.1021/jf801381y.
   PubMed Web of Science ®Google Scholar
• Lachman, J.; Hamouz, K. Red and Purple Coloured Potatoes as a Significant Antioxidant Source in Human Nutrition - A Review. Plant Soil Environ. 2011, 51, 477–482. DOI: 10.1007/s11104-004-0337-x.
   Google Scholar
• Ikanone, C. E. O.; Oyekan, P. O. Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers. Niger. Food J. 2014, 32, 33–39. DOI: 10.1016/S0189-7241(15)30115-6.
   Google Scholar
• Gertz, C.; Klostermann, S.; Kochhar, S. P. Deep Frying: The Role of Water from Food Being Fried and Acrylamide Formation. OCL 2003, 10, 297–303. DOI: 10.1051/ocl.2003.0297.
   Google Scholar
• Zhang, M.; Jiang, H. Recent Food Drying R&D at Jiangnan University: An Overview. Dry Technol. 2014, 32, 1743–1750. DOI: 10.1080/07373937.2014.918142.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S. Microwave Freeze-Drying Characteristics of Banana Crisps. Dry Technol. 2010, 28, 1377–1384. DOI: 10.1080/07373937.2010.482702.
   Web of Science ®Google Scholar
• Ozturk, S.; Kong, F.; Trabelsi, S.; Singh, R. K. Dielectric Properties of Dried Vegetable Powders and Their Temperature Profile during Radio Frequency Heating. J. Food Eng. 2016, 169, 91–100. DOI: 10.1016/j.jfoodeng.2015.08.008.
   Web of Science ®Google Scholar
• Feng, Y. F.; Zhang, M.; Jiang, H.; Sun, J. C. Microwave-Assisted Spouted Bed Drying of Lettuce Cubes. Dry Technol. 2012, 30, 1482–1490. DOI: 10.1080/07373937.2012.691929.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Fang, Z.; Mujumdar, A. S.; Xu, B. Effect of Different Dielectric Drying Methods on the Physic-Chemical Properties of a Starch-Water Model System. Food Hydrocolloid 2016, 52, 192–200. DOI: 10.1016/j.foodhyd.2015.06.021.
   Web of Science ®Google Scholar
• Chandrasekaran, S.; Ramanathan, S.; Basak, T. Microwave Food Processing-A Review. Food Res. Int. 2013, 52, 243–261. DOI: 10.1016/j.foodres.2013.02.033.
   Web of Science ®Google Scholar
• Datta, A. K.; Davidson, P. M. Microwave and Radio Frequency Processing. J. Food Safety 2000, 65, 32–41. DOI: 10.1111/j.1750-3841.2000.tb00616.x.
   Google Scholar
• Nagaraj, G.; Singh, R.; Hung, Y.; Mohan, A. Effect of Radio-Frequency on Heating Characteristics of Beef Homogenate Blends. LWT—Food Sci. Technol. 2015, 60, 372–376. DOI: 10.1016/j.lwt.2014.08.039.
   Web of Science ®Google Scholar
• Wang, J.; Luechapattanaporn, K.; Wang, Y.; Tang, J. Radio-Frequency Heating of Heterogeneous Food - Meat Lasagna. J. Food Eng. 2012, 108, 183–193. DOI: 10.1007/s11947-014-1398-3.
   Web of Science ®Google Scholar
• Shrestha, B.; Baik, O. D. Radio Frequency Selective Heating of Stored-Grain Insects at 27.12MHz: A Feasibility Study. Biosyst. Eng. 2013, 114, 195–204. DOI: 10.1016/j.biosystemseng.2012.12.003.
   Web of Science ®Google Scholar
• Zhou, L.; Wang, S. Verification of Radio Frequency Heating Uniformity and Sitophilus oryzae Control in Rough, Brown, and Milled Rice. J. Stored. Prod. Res. 2016, 65, 40–47. DOI: 10.1016/j.jspr.2015.12.003.
   Web of Science ®Google Scholar
• National Standard of China. Determination of Moisture in Food. GB 5009.3-2016, China, 2016.
   Google Scholar
• National Standard of China. Determination of Starch Content in Food. GB 5009.9-2016, China, 2016.
   Google Scholar
• Li, W.; Chang, S.; Zhang, P.; Shen, Q. Properties of Starch Separated from Ten Mung Bean Varieties and Seeds Processing Characteristics. Food Bioprocess Technol. 2011, 4, 814–821. DOI: 10.1007/s11947-010-0421-6.
   Web of Science ®Google Scholar
• Jiang, H.; Shen, Y.; Zhen, L.; Li, W.; Zhang, Q. Evaluation of Strawberries Dried by Radio Frequency Energy. Dry Technol. 2018, 37, 312–321. DOI: 10.1080/07373937.2018.1439503.
   Web of Science ®Google Scholar
• Tian, J.; Chen, J.; Lv, F.; Chen, S.; Chen, J.; Liu, D.; Ye, X. Domestic Cooking Methods Affect the Phytochemical Composition and Antioxidant Activity of Purple-Fleshed Potatoes. Food Chem. 2016, 197, 1264–1270. DOI: 10.1016/j.foodchem.2015.11.049.
   PubMed Web of Science ®Google Scholar
• Damşa, F.; Woinaroschy, A.; Olteanu, G.; Bădărău, C. L.; Mărculescu, A. Total Monomeric Anthocyanin and Total Flavonoid Content of Processed Purple Potato. Int. J. Eng. Res. Ind. Appl. 2016, 1, 2248–9622. DOI: 10.1111/jfpe.12422.
   Google Scholar
• Burgos, G.; Amoros, W.; Muñoa, L.; Sosa, P.; Cayhualla, E.; Sanchez, C.; Díaz, C.; Bonierbale, M. Total Phenolic, Total Anthocyanin and Phenolic Acid Concentrations and Antioxidant Activity of Purple-Fleshed Potatoes as Affected by Boiling. J. Food Compos. Anal. 2013, 30, 6–12. DOI: 10.1016/j.jfca.2012.12.001.
   Web of Science ®Google Scholar
• Deußer, H.; Cédric, G.; Hoffmann, L.; Danièle, E. Polyphenol and Glycoalkaloid Contents in Potato Cultivars Grown in Luxembourg. Food Chem. 2012, 135, 2814–2824. DOI: 10.1016/j.foodchem.2012.07.028.
   PubMed Web of Science ®Google Scholar
• AkıllıoğLu, H. G.;.; Karakaya, S. Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gida 2009, 7, 6–12. DOI: 10.1038/s41596-018-0119-1.
   Google Scholar
• Shen, Y.; Zhang, H.; Cheng, L.; Wang, L.; Qian, H.; Qi, X. In Vitro and in Vivo Antioxidant Activity of Polyphenols Extracted from Black Highland Barley. Food Chem. 2016, 194, 1003–1012. DOI: 10.1016/j.foodchem.2015.08.083.
   PubMed Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Liu, Y.; Mujumdar, A. S.; Liu, H. The Energy Consumption and Color Analysis of Freeze/Microwave Freeze Banana Chips. Food Bioprod. Process 2013, 91, 464–472. DOI: 10.1016/j.fbp.2013.04.004.
   Web of Science ®Google Scholar
• Mujumdar, A. S. Handbook of Industrial Drying. Philadelphia, PA: Taylor & Francis, 2007. DOI: 10.1080/07373938808916399.
   Google Scholar
• Egorov, S. V.; Eremeev, A. G.; Plotnikov, I. V.; Semenov, V. E.; Sorokin, A. A.; Zharova, N. A.; Bykov, Y. V. Edge Effect in Microwave Heating of Conductive Plates. J. Phys. D: Appl. Phys. 2006, 39, 3036–3041. DOI: 10.1088/0022-3727/39/14/024.
   Web of Science ®Google Scholar
• Xie, Y.; Yan, M.; Yuan, S.; Sun, S.; Huo, Q. Effect of Microwave Treatment on the Physicochemical Properties of Potato Starch Granules. Chem Cen J. 2013, 7, 113–117. DOI: 10.1186/1752-153X-7-113.
   PubMed Web of Science ®Google Scholar
• Sun, Q.; Gong, M.; Li, Y.; Xiong, L. Effect of Dry Heat Treatment on the Physicochemical Properties and Structure of Proso Millet Flour and Starch. Carbohydr. Polym. 2014, 110, 128–134. DOI: 10.1016/j.carbpol.2014.03.090.
   PubMed Web of Science ®Google Scholar
• Xu, M.; Saleh, A. S. M.; Gong, B.; Li, B.; Jing, L.; Gou, M.; Jiang, H.; Li, W. H. The Effect of Repeated versus, Continuous Annealing on Structural, Physicochemical, and Digestive Properties of Potato Starch. Food Res. Int. 2018, 111, 324–333. DOI: 10.1016/j.foodres.2018.05.052.
   PubMed Web of Science ®Google Scholar
• Soest, J. J. G. V.; Wit, D. D.; Tournois, H.; Vliegenthart, J. F. G. Retrogardation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy. Starch/Stärke. 1994, 46, 453–457. DOI: 10.1002/star.19940461202.
   Web of Science ®Google Scholar
• Van Wart, H. E.; Scheraga, H. A. Agreement with the Disulfide Stretching Frequency-Conformation Correlation of Sugeta, Go, and Miyazawa. Proc. Natl. Acad. Sci. USA 1986, 83, 3064–3067. DOI: 10.1073/pnas.83.10.3064.
   PubMed Web of Science ®Google Scholar
• Qiu, C.; Cao, J. M.; Xiong, L.; Sun, Q. J. Differences in Physicochemical, Morphological, and Structural Properties between Rice Starch and Rice Flour Modified by Dry Heat Treatment. Starch 2015, 67, 756–764. DOI: 10.1002/star.201500016.
   Web of Science ®Google Scholar
• Zhang, D.; Hamauzu, Y. Phenolics, Ascorbic Acid, Carotenoids and Antioxidant Activity of Broccoli and Their Changes during Conventional and Microwave Cooking. Food Chem. 2004, 88, 503–509. DOI: 10.1016/j.foodchem.2004.01.065.
   Web of Science ®Google Scholar
• Francis, F. J.; Markakis, P. C. Food Colorants: Anthocyanins. Trends Food Sci. Tech. 1997, 28, 273–314. DOI: 10.1016/S0924-2244(97)87536-X.
   Google Scholar
• Kamiloglu, S.; Capanoglu, E. Polyphenol Content in Figs (Ficus carica L.): Effect of Sun-Drying. Int. J. Food Prop. 2015, 18, 521–535. DOI: 10.1080/10942912.2013.833522.
   Web of Science ®Google Scholar
• Blessington, T.; Nzaramba, M. N.; Scheuring, D. C.; Hale, A. L.; Reddivari, L.; Miller, J. C. Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics. Am. J. Pot. Res. 2010, 87, 479–491. DOI: 10.1007/s12230-010-9150-7.
   Web of Science ®Google Scholar
• Alam, M. N.; Bristi, N. J.; Rafiquzzaman, M. Review on in Vivo and in Vitro Methods Evaluation of Antioxidant Activity. Saudi Pharm. J. 2013, 21, 143–152. DOI: 10.1016/j.jsps.2012.05.002.
   PubMed Web of Science ®Google Scholar
• Apak, R.; Capanoglu, E.; Shahidi, F. (2018.). Evaluation of Antioxidant Activity/Capacity Measurement Methods for Food Products. In R. Apak, E. Capanoglu & F. Shahidi (Eds.), Measurement of Antioxidant Activity & Capacity: Recent Trends and Applications. (pp. 273–286). Chicester, UK: John Wiley & Sons Ltd. DOI: 10.1002/9781119135388.ch13.
   Google Scholar
• Perla, V.; Holm, D. G.; Jayanty, S. S. Effects of Cooking Methods on Polyphenols, Pigments and Antioxidant Activity in Potato Tubers. LWT—Food Sci. Technol. 2012, 45, 161–171. DOI: 10.1016/j.lwt.2011.08.005.
   Web of Science ®Google Scholar
• Martins, I. M.; Roberto, B. S.; Blumberg, J. B.; Chen, C.-Y. O.; Macedo, G. A. Enzymatic Biotransformation of Polyphenolics Increases Antioxidant Activity of Red and White Grape Pomace. Food Res. Int. 2016, 89, 533–539. DOI: 10.1016/j.foodres.2016.09.009.
   PubMed Web of Science ®Google Scholar
• Liu, K.; Xiao, X.; Wang, J.; Chen, C.-Y. O.; Hu, H. Polyphenolic Composition and Antioxidant, Antiproliferative, and Antimicrobial Activities of Mushroom Inonotus Sanghuang. LWT—Food Sci. Technol. 2017, 82, (154–161. DOI: 10.1016/j.lwt.2017.04.041.
   Web of Science ®Google Scholar
• Kita, A.; Bąkowska-Barczak, A.; Hamouz, K.; Kułakowska, K.; Lisińska, G. The Effect of Frying on Anthocyanin Stability and Antioxidant Activity of Crisps from Red- and Purple-Fleshed Potatoes (Solanum tuberosum L.). J. Food Compos. Anal. 2013, 32, 169–175. DOI: 10.1016/j.jfca.2013.09.006.
   Web of Science ®Google Scholar
• Dresow, J. F.; Böhm, H. The Influence of Volatile Compounds of the Flavour of Raw, Boiled and Baked Potatoes: Impact of Agricultural Measures on the Volatile Components. Landbauforsch Volk 2009, 59, 309–337. DOI: 10.1002/jsfa.3813.
   Web of Science ®Google Scholar
• Araszkiewicz, M.; Koziol, A.; Lupinska, A.; Lupinski, M. Microwave Drying of Various Shape Particles Suspended in an Air Stream. Transport Porous Med. 2007, 66, 173–186. DOI: 10.1007/978-1-4020-5480-8_14.
   Web of Science ®Google Scholar