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Food Chemistry
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Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
Department of Fruit, Vegetable and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland
c
Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic
b
a r t i c l e
i n f o
Article history:
Received 2 July 2014
Received in revised form 5 September 2014
Accepted 6 September 2014
Available online 16 September 2014
Keywords:
Coloured potatoes
Snacks
Antioxidant activity
Polyphenols
Anthocyanins
a b s t r a c t
Coloured-eshed potatoes of four varieties were used as raw material for coloured our and fried snack
production. The effects of thermal processes traditionally used in dried potato processing and in snack
pellet manufacturing on anthocyanin proles, total polyphenols and antioxidant properties of obtained
half- and ready products were studied. There was a signicant inuence of potato variety on the experimental our and snack properties. Flours with the highest antioxidant activities were obtained from
Salad Blue and Herbie 26 potatoes; however, the our prepared from the Blue Congo exhibited a much
higher total polyphenol and anthocyanin content. Snacks produced with coloured our had 23 times
higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion
compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks
with our from the purple-eshed Blue Congo and red-eshed Herbie 26.
2014 Elsevier Ltd. All rights reserved.
1. Introduction
Pellet snacks are well-known within the world market of food
products for having huge versatility regarding taste, raw materials
used and some sensory characteristics. Pellet snacks are typically
small, have large expansion, a porous structure and a crispy texture; however, these properties can differ depending upon the
raw material used. The specic physical and sensory features of
these popular snacks are the effect of starch transformation during
processing. In the manufacturing of pellet snacks, a raw material
containing starch, such as potato starch, akes, granules or grits,
are mixed with water, salt and optionally with other dough components, such as vegetable, cereal or legume our, semolina or
grits, and pellets are formed, usually with the use of low shear
extrusion technology. Pellets of approximately 2030% moisture
content are subjected to a drying process under mild temperature
conditions to obtain a half-product of approximately 1112% moisture equally dispersed throughout the pellets volume. To obtain
ready-to-eat products a thermal process, such as frying or baking,
is necessary. During that process, the pellets expand, increasing
their volume 38 times and the typical porous, light structure
and crispy texture of the nal product is created (Lusas &
Rooney, 2001).
Corresponding author.
E-mail address: agnieszka.nems@wnoz.up.wroc.pl (A. Nems).
http://dx.doi.org/10.1016/j.foodchem.2014.09.033
0308-8146/ 2014 Elsevier Ltd. All rights reserved.
176
potatoes, the major antioxidants are phenolic acids, such as chlorogenic acid that comprises approximately 80% of the total phenolic
acids (Brown, 2005), caffeic acid, cinnamic acid, p-coumaric acid,
ferulic acid and sinapic acid (Friedman, 1997), and other compounds, such as ascorbic acid, carotenoids, tocopherols, lipoic acid
and selenium (Lachman et al., 2009). As stated by Brown (2005),
coloured potatoes contain twice as much phenolic acid as yellow-eshed potatoes. However, these potatoes contain large
amounts of avonoids, particularly catechin, epicatechin and
anthocyanidins.
In recent years, there has been an increasing interest in potato
varieties with coloured esh (Manach et al., 2004; Nicoli, Anese,
& Parpinel, 1999; Perla, Holm, & Jayanty, 2012; Peksa et al.,
2011; Tajner-Czopek, Rytel, Kita, Peksa, & Hamouz, 2012), mainly
because of the high anthocyanin content of the raw material. The
authors emphasise the importance of anthocyanin stability during
food processing and discuss changes in the overall antioxidant
activity due to thermal processing of potato tissue and preservation procedures.
The aim of the present experiment was to study how thermal
processes necessary for potato our and nal snack processing
affect particular anthocyanins, total phenolic content and antioxidant properties of the extruded material and ready snacks enriched
with coloured potato our.
2. Materials and methods
2.1. Raw material
Dried potato products, such as starch obtained from Pepees SA
_ and trade grits produced by a potato facpotato factory in omza
tory in Lublin, Poland, were used as the main components of pellet
snacks in the experiment. Samples of coloured potato our were
obtained from four varieties of red and purple eshed potatoes
supplied by the Czech University of Life Sciences, Prague. Redeshed Herbie 26 and the following three purple-eshed potato
varieties were used: Val, Blue Congo and Salad Blue. Corn semolina, salt and oil purchased from the trade were used as additives.
2.2. Preparation of coloured potato our
Eight randomly selected tubers of each potato variety were
washed with tap water, strained with the use of paper towels,
mechanically peeled and cut into slices of approximately 10 mm
thick. Two simultaneous samples of tubers were prepared. Approximately 500 g samples of slices were blanched in a 1 L solution of
0.5% NaHSO3 at 80 C for 15 min, strained in a sieve and paper,
cooled at room temperature and frozen at 20 C. The samples
were then freeze-dried at 30 C. Dried slices were ground in a knife
grinder, sieved through a sieve of 1 mm mesh size, packed in plastic boxes and stored under refrigeration until further investigation.
Additionally, slices of raw tubers not blanched were freeze-dried to
obtain samples of raw material for analysis.
2.3. Preparation of dough for pellet extrusion
Fifty percent of trade potato grits in a pellet recipe were
replaced by coloured our from four coloured-eshed potato varieties. For the control sample of snacks, 335 g of starch and 130 g of
potato grits were mixed with corn semolina, salt and rape seed oil
to obtain 500 g of dough mixture. The moisture content of the
dough for extrusion was established at 4045% by adding a suitable quantity of water. The moistened mixture was pressed by a
sieve and placed in sealed polyethylene bags under refrigeration
for 12 h to equilibrate the moisture in the dough.
177
Table 1
Total polyphenols content [mg * g1 DM] and antioxidant activity [lmol Trolox * g1 DM] of dried potatoes of four varieties and obtained our.
Potato Variety
Total polyphenols
Antioxidant activity
DPPH
Salad Blue
Blue Congo
Val
Herbie 26
LSD
P Potatoes.
PF Potato our.
ABTS
FRAP
PF
PF
PF
PF
3.34 0.14
4.27 0.14
3.01 0.14
2.47 0.12
0.21
1.81 0.09
1.36 0.11
1.19 0.12
1.57 0.14
0.18
7.81 0.46
15.68 0.52
10.29 0.65
4.38 0.40
0.80
22.53 0.70
14.28 1.26
7.09 0.97
20.67 1.69
1.87
5.81 0.34
9.01 0.39
6.97 0.55
6.27 0.34
0.64
36.10 2.32
24.62 1.58
14.95 9.50
35.07 3.23
8.04
5.57 0.34
13.31 0.54
7.16 0.41
1.74 0.06
0.59
29.45 1.89
17.78 1.93
27.39 2.32
26.83 2.87
3.53
178
Table 2
Mass spectrometric properties of anthocyanins found in studied coloured eshed potatoes of 4 varieties.
Nr of pik
[M]+ (m/z)
MS/MS (m/z)
Compound
1
2
3
4
5
6
7
8
9
10
11
12
787,229
801,245
949,265
933,266
963,275
947,282
977,296
741,224
579,172
903,258
887,261
917,271
317,066/479,117/625,177
331,081/493,144/639,195
317,067/479,114/787,205
317,066/479,119/771,214
317,067/479,120/801,224
331,082/493,137/785,229
331,083/493,195/815,241
271,061/433,113/579.171
271,061/433,113
271,061/433,112/741,203
271,061/443,113/725,208
271,061/443,112/755,218
Petunidin-3-rutinoside-5-glucoside
Malwidin-3-rutinosside-5glucoside
Petunidin-3-caffeylrutinoside-5-glucoside
Petunidin-2-p-coumarylrutinoside-5-glucoside
Petunidin-3-feruloylrutinoside-5-glucoside
Malwidin-3-p-coumarylrutinoside-5-glucoside
Malwidin-3-feruloyrutinoside-5-glucoside
Pelargonidin-3-rutinoside-5-glucoside
Pelargonidin-3-rutoside
Pelargonidin-3-caffeoylrutinoside-5-glucoside
Pelargonidin-3-pcoumaorylrutinoside-5-glucoside
Pelargonidin-3-feruloylrutinoside-5-glucoside
Table 3
Pigments [mg cyanidin-3-glucoside * 100 g1 DM] in coloured eshed potatoes and obtained ours.
Nr of pik
Potato variety
Salad Blue
Blue Congo
Val
Herbie 26
PF
PF
PF
PF
1
2
3
4
5
6
7
8
9
10
11
12
1.77 0.084
0.263 0.172
1.71 0.604
28.34 9.30
2.07 0.385
3.97 1.125
0.617 0.104
n.d.
n.d.
n.d.
n.d.
n.d.
2.58 0.345
Traces
2.12 0.760
30.92 9.72
2.09 0.417
1.97 0.270
0.137 0.083
n.d.
n.d.
n.d.
n.d.
n.d.
2.33 0.475
0.116 0.051
4.02 0.611
75.97 12.38
3.52 0.155
7.03 1.389
0.72 0.052
n.d.
n.d.
n.d.
n.d.
n.d.
1.74 0.498
Traces
1.34 0.097
20.85 3.546
0.98 0.095
1.04 0.080
0.035 0.003
n.d.
n.d.
n.d.
n.d.
n.d.
1.96 0.048
0.353 0.107
2.73 1.542
57.77 28.75
3.64 1.343
3.75 1.713
0.521 0.139
n.d.
n.d.
n.d.
n.d.
n.d.
1.13 0.401
Traces
1.09 0.255
18.38 4.55
0.89 0.141
1.00 0.412
0.024 0.006
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
1.76 0.217
0.439 0.164
1.78 0.778
86.70 33.62
5.99 1.830
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
3.01 0.622
0.894 0.156
2.31 0.515
32.20 6.970
2.21 0.455
Sum
38.73
39.81
93.70
25.98
72.06
22.50
96.66
40.63
P Potatoes.
PF Potato our.
179
Table 4
Total polyphenols content [mg * g1 DM] and antioxidant activity [lmol Trolox * g1 DM] of dough and snacks enriched with coloured potato our obtained from potatoes of 4
varieties.
Potato Variety
Total polyphenols
Douhg
Control
Salad Blue
Blue Congo
Val
Herbie 26
LSD
0.276 0.046
0.344 0.030
0.436 0.018
0.370 0.049
0.321 0.025
0.054
Antioxidant activity
Snacks
0.157 0.012
0.261 0.014
0.290 0.078
0.244 0.019
0.240 0.069
0.073
DPPH
ABTS
FRAP
Douhg
Snacks
Douhg
Snacks
Douhg
Snacks
0.61 012
0.26 0.05
1.12 0.19
0.83 0.34
0.27 0.05
0.28
0.22 0.03
0.60 0.06
0.68 0.18
0.59 0.04
0.46 0.13
0.16
1.08 0.16
0.57 0.04
2.18 0.76
1.85 0.67
0.52 0.11
0.81
0.67 0.07
1.16 0.07
1.34 0.28
1.16 0.24
1.17 0.07
0.26
0.75 0.19
0.26 0.05
1.63 0.63
1.25 0.56
0.26 0.04
0.59
0.48 0.06
0.80 0.07
0.96 0.26
0.89 0.09
0.73 0.20
0.24
anthocyanins. Quantity differences and the proles of anthocyanins can signicantly affect the antioxidant activity of manufactured ready products from this type of raw material. Nayak,
Berrios, Powers, Tang, and Ji (2011) showed that steam blanching
potatoes with purple esh preserved the colour of the product after
drying.
3.2. The effect of pellet snack processing on anthocyanins, total
polyphenol content and antioxidant activity of ready-to-eat products
3.2.1. Anthocyanins in snacks
There was a signicant decrease in the anthocyanin contents in
snacks compared to the dough, which is later fried to make the
snacks (Table 5). The lowest losses were observed in products supplemented with the our from purple-eshed tubers of the Blue
Congo variety (37.5%). In the remaining snack samples, much
higher losses were observed, ranging from 60% (Herbie 26) to
70% in snacks with our from Val potatoes. Kita, BakowskaBarczak, Hamouz, Kuakowska, and Lisinska (2013) fried chips
from tubers of the same potato varieties and reported lower contents of anthocyanins in the chips, from 22% to 81%, compared to
the raw material. In addition, they showed that the lowest losses
of anthocyanins were observed when Herbie 26 potatoes had been
used for crisps processing, and the highest losses were found with
the use of Blue Congo as a raw material. Lachman et al. (2012) stated that thermal processes, when related to particular potato varieties, showed a preservation of, or even a slight increase in, the
anthocyanin content and that this was dependent on the type of
process used: baking, microwaving, steaming or boiling.
In potatoes with purple esh, the most thermal stabile anthocyanin was petunidin-3-rutinoside-5-glucoside. Losses of this pigment in snacks containing our from purple-eshed potatoes
ranged from 30% (Blue Congo) to 61% (Val). The most stabile
anthocyanin in red-eshed potatoes was pelargonidin-3-rutinoside-5-glucoside. The lowest losses of this pigment (33%) were
found in snacks supplemented with our from Herbie 26 potatoes.
The resistance of 3-rutinoside-5-glucoside of petunidin and pelargonidin could be an effect of phenolic acid separation from related
acylated anthocyanins, which most likely increased the concentration of 3-rutinoside-5-glucosides.
The basic factors that decrease the anthocyanin content in food
products are the conditions of the thermal processes and extrusion,
particularly when conducted at high temperatures and pressures
(Camire, Chaovanalikit, Dougherty, & Briggs, 2002). According to
these authors, extrusion cooking at a temperature of 130 C
degraded 7490% of the anthocyanins in the unheated dough prepared from corn meal and fruit concentrates or powders, such as
grape, blueberry, cranberry, concord grape and raspberry.
3.2.2. Total polyphenols in snacks
Dough destined for pellet extrusion and subsequently snack frying, enriched with coloured-potato our, had higher contents of
180
Table 5
Pigments [mg cyanidin-3-glucoside * 100 g1 DM] in dough and snacks enriched with coloured potato our obtained from potatoes of 4 varieties.
Nr of pik
Potato variety
Salad Blue
Blue Congo
Val
Herbie 26
Dough
Snacks
Dough
Snacks
Dough
Snacks
Dough
Snacks
1
2
3
4
5
6
7
8
9
10
11
12
0.420 0.028
Traces
0.316 0.053
4.084 0.661
0.229 0.022
0.299 0.040
0.027 0.005
n.d.
n.d.
n.d.
n.d.
n.d.
0.182 0.066
Traces
0.119 0.014
1.387 0.195
0.063 0.005
0.096 0.014
0.011 0.002
n.d.
n.d.
n.d.
n.d.
n.d.
0.272 0.026
Traces
0.254 0.015
3.597 0.171
0.118 0.018
0.207 0.007
0.021 0.004
n.d.
n.d.
n.d.
n.d.
n.d.
0.191 0.069
Traces
0.162 0.101
2.229 1.198
0.156 0.108
0.106 0.062
0.009 0.005
n.d.
n.d.
n.d.
n.d.
n.d.
0.256 0.080
Traces
0.228 0.021
3.573 0.234
0.110 0.005
0.219 0.005
0.019 0.000
n.d.
n.d.
n.d.
n.d.
n.d.
0.098 0.036
Traces
0.072 0.017
1.112 0.262
0.051 0.014
0.054 0.006
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
0.520 0.056
0.178 0.019
0.343 0.043
4.880 0.536
0.3801 0.047
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
n.d.
0.347 0.118
0.065 0.0347
0.141 0.064
1.811 0.912
0.189 0.068
Sum
5.375
1.858
4.469
2.853
4.405
1.387
6.301
2.533
than in snacks supplemented with our from Salad Blue and Herbie
26 potatoes (approximately 25% of total phenolics) (Table 4).
The increase in antioxidant activity could also result from the
presence of Maillard reaction products, most likely created during
extrusion and frying of dough that contains suitable quantities of
necessary substrates, such as reducing sugars and amino acids.
Thermal processes can contribute to the creation of browncoloured complex polymeric compounds known as melanoidin
pigments, which can show antioxidant capacity, such as hydroxymethyl furfural. Similarly, other authors (Nicoli et al., 1999) have
noted an increase in antioxidant activity as a result of vegetable
and fruit processing and explained this increase as the effect of
Maillard reactions and fermentation processes or protein hydrolysis. According to Blessington (2005), thermal processes, such as
frying and microwaving, can increase the antioxidant activity of
potatoes. In addition, Dewanto, Wu, and Liu (2002) stated that
heating process increased the antioxidant activity of vegetable
products. They found increases of 44% in the phytochemical content, such as ferulic acid and total phenolics, present in sweet corn
subjected to 115 C for 25 min. Other authors (Turkmen, Sari, &
Velioglu, 2005) have suggested that the changes in total antioxidant activity depend on the type of vegetable but not on the type
of cooking process. Generally, thermal stages of food processing
are suggested to be one of most important factors affecting the
destruction or changes in the phytochemicals naturally present
in raw material and therefore change the antioxidant capacity of
the processed food (Nayak et al., 2011; Nicoli et al., 1999).
3.3. The effect on physical properties of pellet snack enrichment with
coloured potato our
3.3.1. Colour
As can be observed from the data presented in Table 6, snacks
supplemented with the our from coloured esh potatoes had
novel visual characteristics not found in traditional snacks. They
displayed an interesting colour that was affected by the anthocyanins present in the purple and red-eshed potatoes that were used
as the raw material.
These compounds did not undergo total destruction during
snack processing, and this could have affected the resulting colour.
All of the snacks that were obtained using coloured our had lower
lightness (L in the range 64.2366.90) than control samples. The
addition of our from red-eshed Herbie 26 potatoes resulted in
a pink colour (Hue = 29.55) that was attractive to the consumer.
The saturation of the colour (Chroma) of snacks supplemented
with our from the red-eshed potato variety was more distinct
(C = 15.55) than the colour of snacks produced with the our from
181
Table 6
Physical properties of snacks enriched with potato our obtained from potatoes of 4 coloured eshed varieties.
Control
Feature
LSD
Salad Blue
Blue Congo
Val
Herbie 26
65.24 1.13
4.76 0.39
4.62 0.25
64.23 0.21
4.98 0.15
347.47 0.82
64.56 0.19
4.90 0.15
357.55 10.02
66.90 1.12
15.55 0.29
29.55 0.66
L
C
H
80.56 0.84
20.01 0.46
83.17 0.35
3.83 0.41
5.59 0.49
4.86 0.12
5.40 0.46
5.50 0.56
0.52
[N]
29.04 9.49
31.09 17.36
35.69 15.49
29.52a 10.43
35.94 19.47
7.57
Expansion index
Texture
Potato variety
0.72
0.29
98.06
4. Conclusions
The antioxidant activity of ours from coloured-eshed potatoes and the pellet snacks produced with the coloured our serving
as one of the dried components varied depending on the potato
variety. Blanching in a solution of SO2 during potato our production was the most important factor affecting the antioxidant and
antiradical activity of coloured our and increased the antioxidant
activity from 2 to 15 times, dependant on the potato variety and
method of determination. However, this increase was not found
in the ours obtained from the Blue Congo and Val varieties of
purple-eshed potatoes. Flour with the highest antioxidant activity
was prepared from Salad Blue and Herbie 26 potato varieties, and
Val potatoes had the lowest activity. Blue Congo potatoes had
much greater total polyphenols and anthocyanins compared to
purple-eshed Salad Blue and red-eshed Herbie 26 potatoes. In
purple-coloured our, petunidin-2-p-coumarylrutinoside-5-glucoside dominated; and in red-coloured our, pelargonidin-3-pcoumaorylrutinoside-5-glucoside dominated. Thermal process
applied in experimental our production caused a 3868%
decrease in polyphenols and a 5872% decrease in anthocyanins
and was particularly high in products prepared from tubers of
the purple-eshed Blue Congo and Val varieties. The compounds
in the dry matter of purple-eshed Salad Blue and, to a lower
degree, present in red-eshed Herbie 26 affected the higher stability of the anthocyanins present in tubers during the blanching
process. The least stabile anthocyanins were found in the purpleeshed potatoes, malwidin-3-p-coumarylrutinoside-5-glucoside
and petunidin-2-p-coumarylrutinoside-5-glucoside, and the most
stable were petunidin-3-rutinoside-5-glucoside. In Herbie 26 our,
pelargonidin-3-rutinoside-5-glucoside, pelargonidin-3-caffeoylrutinoside-5-glucoside and pelargonidin-3-rutinoside anthocyanins
were present in lower quantities but were better stabilised during
thermal processes than the same anthocyanins in the other potatoes varieties examined.
Snacks produced with coloured potato our had 23 times
higher antioxidant activity, particularly when measured by DPPH,
compared to control samples with commercial potato grits as the
our component and contained on average 40% more of polyphenols. The processes of low shear extrusion and frying utilised for
snack production affected a decrease in the antioxidant activity of
products with our from the Blue Congo and Val varieties but an
increase in activity in snacks with our from the Salad Blue and
Herbie 26 varieties. The anthocyanin content in snacks depends
on the variety of potato used for coloured our production. The
highest content of these compounds and the lowest losses during
snack processing were in snacks with our from the purple-eshed
Blue Congo and the red-eshed Herbie 26 potatoes. The utilisation
of experimental, coloured potato ours favourably affected the colour and expansion index of the obtained snacks and did not changed their texture. In particular, the red-coloured our from Herbie
26 potatoes resulted in an attractive snack colour.
182
Acknowledgements
The authors would like to acknowledge the Wrocaw University
of Environmental and Life Sciences for nancial support of the doc_
toral Grant NOZ/85/2013/SC.
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