CHEMICAL COMPOSITION, ASCORBIC ACID AND ANTIOXIDANT ENZYMES OF SOME POTATO VARIETIES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 11, Volume 34, Issue 8, August 2009, Page 8867-8874 PDF (577.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115803 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Soumia M. I. Darwish* | ||||
| Food Science and Technology Dept., Fac. of Agric., Assiut Univ., Egypt | ||||
| Abstract | ||||
| Chemical composition and ascorbic acid were estimated in tubers of four potatoes varieties (Oceania, Pamina, Lady Rosetta, and Lady Balfour) collected from storage refrigerator. The study showed differences in chemical composition between the four varieties. The protein, fat, carbohydrates, ash, fiber, moisture and ascorbic acid content ranged respectively from 6.78-8.2, 0.2-0.3, 81.01-84.1, 5.36- 6.97, 3.47-471, 78.1-86.21, and 18.92-25.08 % in the varieties investigates. The statistical analysis show highly differences between the four kinds of potatoes. High percent of protein, fat and ascorbic acid were detected in Lady Rosetta potato, of ash and moisture in Pamina potato, of carbohydrates in Oceania potato, while of fiber in Lady Balfour potato. The antioxidant enzymes peroxidase, Catalase and Ascorbate peroxidase were determined, showing ranges of 0.05-0.13, 0.15-0.2 and 0.12- 0.31Unit min-1 gm-1 in Oceania, Pamina, Lady Rosetta and Lady Balfour, respectively. | ||||
| Keywords | ||||
| Potato; Oceania; Pamina; Lady Rosetta; Lady Balfour; Chemical composition; ascorbic acid | ||||
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