Aim of this study was the evaluation of the anthocyanin content in Vitellote noire potato and Italian black rice (cv Venere) after boiling and microwave cooking. After the boiling treatment the highest pigment decreases were revealed (up to 43% for Vitellote and about 62% for rice Venere). The microwave treatment guaranteed an optimum recovery of the anthocyanin up to 76% for potato and near 50% for rice. Both these heating treatments did not affect the relative concentration of these molecules within the sample. The amounts of the anthocyanins in the cooked foods range between 443,2-595,4 mg/Kg for the potato and 609-815,4 mg/Kg for the rice.

Blue-flesh potato and black rice: influence of cooking on the quali-quantitative content of anthocyanins / C. Giaccherini; F. Ieri; A. Zipoli; M. Innocenti; F. F. Vincieri; N. Mulinacci. - STAMPA. - (2005), pp. 648-651. ((Intervento presentato al convegno EUROFOODCHEM XIII tenutosi a Amburgo nel Settembre 2005.

Blue-flesh potato and black rice: influence of cooking on the quali-quantitative content of anthocyanins

IERI, FRANCESCA;INNOCENTI, MARZIA;VINCIERI, FRANCO FRANCESCO;MULINACCI, NADIA
2005

Abstract

Aim of this study was the evaluation of the anthocyanin content in Vitellote noire potato and Italian black rice (cv Venere) after boiling and microwave cooking. After the boiling treatment the highest pigment decreases were revealed (up to 43% for Vitellote and about 62% for rice Venere). The microwave treatment guaranteed an optimum recovery of the anthocyanin up to 76% for potato and near 50% for rice. Both these heating treatments did not affect the relative concentration of these molecules within the sample. The amounts of the anthocyanins in the cooked foods range between 443,2-595,4 mg/Kg for the potato and 609-815,4 mg/Kg for the rice.
EUROFOODCHEM XIII
EUROFOODCHEM XIII
Amburgo
Settembre 2005
C. Giaccherini; F. Ieri; A. Zipoli; M. Innocenti; F. F. Vincieri; N. Mulinacci
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/369115
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact