Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

Abstract

Changes in the fat fraction play a key role in the storage stability of fried snacks. The incorporation of coloured-flesh potatoes with a high content of polyphenols, including anthocyanins, into fried snacks, and their effects in anthocyanins profile, antioxidant activity, colour of snacks and, in particular, on their oxidative stability during storage, have been studied. There were determined polyphenols and anthocyanins contents, antioxidative activity, oxidative stability of lipids, and colour of finished products. As raw material, dried potatoes of three purple-fleshed and one red-fleshed varieties were used.The use of coloured-flesh potatoes made it possible to obtain fried snacks with a new colour that did not change during 3-months storage. Compared to traditional snacks, the products made of dried red-fleshed potatoes were especially characterized by higher saturation of colour and the snacks containing particularly purple fleshed potatoes displayed higher antioxidative activity.Introducing to the fried snacks recipe raw material rich in natural antioxidants, such as acylated anthocyanins, had a beneficial effect on the inhibition of oxidative changes in snacks lipids. The rate of these changes was lower than control, particularly in the purple-fleshed potatoes snacks of Blue Congo and Valfi varieties.