COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT POTENTIAL OF GRADE PO-TATO TUBERS
UDC 635.21
Abstract
One of the problems of modern society is the increasing detrimental effect of reactive oxygen species (ROS) on the cellular structure of the human body - the so-called oxidative stress. Potatoes are eaten almost everywhere and can become a stable and cheap source of natural antioxidants in the human body, thereby providing a preventive effect against chronic non-infectious diseases (oncology, diabetes mellitus, diseases of the cardiovascular system). To reduce the technological cycle of production at public catering enterprises, peeled potatoes are used. Of significant interest is the change in the antioxidant activity and chemical composition of such semi-finished potatoes, depending on the packaging option and storage time. It was found that the analyzed potato samples grown on the territory of the Samara region of the Volzhsky district really have antioxidant activity. The concept of the grade of the analyzed raw material affects such indicators as the content of phenols, acidity and mass fraction of reducing sugars. The highest accumulation of phenol content (up to 15 mg (GAE) / 100 g IP) was observed in the potato varieties Zekura and Red Lady. The last sample also showed a high level of flavonoid content (23 mg K / 100 g IP). A high value of the restoring force was shown by the variety Zekura (1.40 mM Fe2+ / 1 kg IS). Of all the analyzed objects, it was possible to determine the antiradical activity only for potatoes of the Leoni variety. Average batches of peeled potatoes were stored in several versions – with and without packaging.
Control points were set according to the terms and types of storage of potatoes. There was a sharp decline in vitamin C starting from the second storage options checkpoints. This can be explained by its instability under the influence of environmental factors (air oxygen, light, temperature, long storage time).
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