6 documents found, page 1 of 1
Anthocyanin-rich extracts from purple and red potatoes as natural colourants: B...
Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon Α.; Glamočlija, Jasmina; Alexopoulos, AlexiosAqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, resp...
Phenolic composition and cell-based biological activities of ten coloured potat...
Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Leme, Camila M.M.The present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the high...
Potato biodiversity: a linear discriminant analysis on the nutritional and phys...
Sampaio, Shirley L.; Barreira, João C.M.; Fernandes, Ângela; Petropoulos, Spyridon Α.; Alexopoulos, Alexios; Santos-Buelga, CelestinoFifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differenc...
Phenolic and bioactive profiles of ten colored potato peels
Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Corrêa, Rúbia C.G.The pharmaceutical and food industries have been exhaustively prospecting the use of natural products as sources of bioactive molecules to substitute synthetic drugs and food additives. Withal, the valorization of bio-residues abundant in bioactive phytochemicals that are commonly rejected, like potato peels, could pitch in to the development of more sustainable, both economically and socially, productive chain...
Nutritional value, physicochemical characterization and bioactive properties of...
Sampaio, Shirley L.; Fernandes, Ângela; Pereira, Carla; Calhelha, Ricardo C.; Soković, Marina; Santos-Buelga, Celestino; Barros, LillianChenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety...
Nutritional and physicochemical characterization of purple and red-fleshed geno...
Sampaio, Shirley L.; Barros, Lillian; Fernandes, Ângela; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.There is a recent increasing interest by food producers and consumers in colored potato varieties, mostly in Europe and the United States [1,2]. This interest is connected not only with the tubers' attractive physical and organoleptic qualities (color and taste), but also with their health beneficial chemical composition [2]. Colored varieties include: red skin/white flesh, red skin/red flesh, purple skin/marbl...