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    Phenolic compounds in Chinese purple yam and changes during vacuum frying

    Access Status
    Fulltext not available
    Authors
    Fang, Zhongxiang
    Wu, D.
    Yü, D.
    Ye, X.
    Liu, D.
    Chen, J.
    Date
    2011
    Type
    Journal Article
    
    Metadata
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    Citation
    Fang, Z. and Wu, D. and Yü, D. and Ye, X. and Liu, D. and Chen, J. 2011. Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry. 128 (4): pp. 943-948.
    Source Title
    Food Chemistry
    DOI
    10.1016/j.foodchem.2011.03.123
    ISSN
    0308-8146
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/8680
    Collection
    • Curtin Research Publications
    Abstract

    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.

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