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3 o caffeoylquinic acid/kentang
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Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis
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The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was
Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing.
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There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an
[Occurrence of chlorogenic acids in potatoes].
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Ten varieties of potato cultivated under the same conditions were analyzed for the occurrence of chlorogenic acids by high performance liquid chromatography. 3-O-caffeoylquinic acid (n-chlorogenic acid) is the predominant compound with 22-71 ppm, (on average of 41 ppm) depending on variety.
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