Phenolic compounds in Chinese purple yam and changes during vacuum frying
MetadataShow full item record
Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC-DAD-ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC-DAD analysis with authentic chemicals. There were 31.0 mg/100 g (dry weight, DW) of total anthocyanin (ACN) and 478 mg/100 g DW of total phenolic content (TPC) in the fresh yam. Sinapic acid and ferulic acid were 135 and 31.3 mg/100 g DW respectively. The blanching process caused about 60% of ACN, and 30-50% of phenolic acids and TPC to be lost, which showed that anthocyanins were most vulnerable during blanching. The retention rate of the phenolic compounds during vacuum frying was 60-69%, indicating it was a practical technology for purple yam processing, on account of its impact on the phenolic compounds stability. © 2011 Elsevier Ltd. All rights reserved.
Showing items related by title, author, creator and subject.
Ioppolo-Armanios, Marisa (1996)Analytical procedures have been developed for the quantitative analysis of phenols in crude oils and sedimentary rock pyrolysates and extracts. The procedures involve isolation of the phenolic components of the sedimentary ...
The effect of germination and food processing on the concentration and activity of bioactive compounds in Australian Sweet LupinRumiyati (2010)Lupin is a grain legume which is high in protein and fibre, but low in fat and starch. Lupin also contains bioactive compounds such as phenolic compounds. Many studies have shown that a diet containing lupin has health ...
Chih, Hui Jun (2009)Many studies have shown that regular consumption of olive oil lowers the risk of cardiovascular diseases, breast, ovarian and prostate cancers. These benefits are thought to be due primarily to the high level of monounsaturated ...