Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones
Oktay Külen, Cecil Stushnoff, David G. Holm
Journal of the Science of Food and Agriculture
Abstract
Pigmented potato clones had significantly higher total phenolic content and antioxidant activity, while the yellow-fleshed potato cultivar 'Yukon Gold' had significantly higher vitamin C content. Vitamin C content decreased in all potato clones during cold storage, while total phenolics increased in pigmented clones.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
pigmented potato clones have higher total phenolic content
“Pigmented potato clones had significantly higher total phenolic content”
pigmented potato clones have higher antioxidant activity
“Pigmented potato clones had ... higher antioxidant activity”
total phenolics increase in pigmented clones during cold storage
“total phenolics increased in pigmented clones”