An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 Âµg/g in YG and 42.92 Âµg/g in the RG cultivar when mixed with roasted JP. The results indicate that...
The bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds: a comparative study of cooked potato cultivars mixed with roasted pepper varieties.
Sastry S. Jayanty, San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, Fort Collins, CO 81125, USA. Tel. +1-719-754-3594. Fax +1-719-754-2619. E-mail firstname.lastname@example.org
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Hamed, M., Holm, D. G., Bartolo, M., Raigond, P., Vidyasagar Sathuvalli, Sastry S. Jayanty; The bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds: a comparative study of cooked potato cultivars mixed with roasted pepper varieties.. IFIS Food and Health Sciences Database 2022; doi:
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