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dc.contributor.authorFang, Zhongxiang
dc.contributor.authorWu, D.
dc.contributor.authorYü, D.
dc.contributor.authorYe, X.
dc.contributor.authorLiu, D.
dc.contributor.authorChen, J.
dc.identifier.citationFang, 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.

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.

dc.titlePhenolic compounds in Chinese purple yam and changes during vacuum frying
dc.typeJournal Article
dcterms.source.titleFood Chemistry
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

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