Phenolic compounds in Chinese purple yam and changes during vacuum frying

Fang, Zhongxiang, Wu, Dan, Yu, Dong, Ye, Xinqian, Liu, Donghong and Chen, Jianchu (2011) Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry, 128 4: 943-948. doi:10.1016/j.foodchem.2011.03.123

Author Fang, Zhongxiang
Wu, Dan
Yu, Dong
Ye, Xinqian
Liu, Donghong
Chen, Jianchu
Title Phenolic compounds in Chinese purple yam and changes during vacuum frying
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2011-10
Year available 2011
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2011.03.123
Volume 128
Issue 4
Start page 943
End page 948
Total pages 6
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Collection year 2012
Language eng
Abstract Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC–DAD–ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC–DAD analysis with authentic chemicals. There were 31.0 mg/100 g (dry weight, DW) of total anthocyanin (ACN) and 478 mg/100 g DW of total phenolic content (TPC) in the fresh yam. Sinapic acid and ferulic acid were 135 and 31.3 mg/100 g DW respectively. The blanching process caused about 60% of ACN, and 30–50% of phenolic acids and TPC to be lost, which showed that anthocyanins were most vulnerable during blanching. The retention rate of the phenolic compounds during vacuum frying was 60–69%, indicating it was a practical technology for purple yam processing, on account of its impact on the phenolic compounds stability.
Keyword Purple yam
Phenolic acids
Phenolic compounds
Vacuum frying
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 6 April 2011

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
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