Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study

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dc.authoridYetisen, Mehmet/0000-0001-8347-4081
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorKaracabey, Erkan
dc.contributor.authorBuzrul, Sencer
dc.date.accessioned2024-11-07T13:32:56Z
dc.date.available2024-11-07T13:32:56Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractPulsed electrical field (PEF) treatment with 1 kJ/kg and 3 kJ/kg of energies was applied to yellow- and purple-fleshed potatoes before frying (180 degrees C for 2 min). The effects of PEF on oil content, colour and bioactive compounds were investigated. Significant oil reductions were observed for PEF-treated potatoes, >= 20% for yellow- and >= 24% for purple-fleshed potatoes, and this was also confirmed in the Fourier transform infrared (FTIR) graph. PEF-treated potatoes had significantly higher phenolic compounds and antioxidant activity than those of untreated samples. Moreover, although the frying reduced total monomeric anthocyanin (TMA) contents of the purple-fleshed potato samples compared to raw potato samples (not PEF-treated and not fried), PEF-treated samples had significantly higher TMA than the untreated (not PEF-treated but fried) samples. Raw samples and fried samples were separated according to PC1 (principal component 1) in chemometric analysis, and fried samples with and without PEF treatment were also separated according to PC2 (principal component 2). When PLS (partial least squares) regression graphs were examined, it was revealed that there was a very good correlation between the oil content and redness (a*) values calculated and estimated by FTIR spectroscopy. Our study showed that PEF treatment could be succesfully used for different varieties of potato before frying.
dc.identifier.doi10.1007/s11540-023-09673-1
dc.identifier.endpage1048
dc.identifier.issn0014-3065
dc.identifier.issn1871-4528
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85180506604
dc.identifier.scopusqualityQ1
dc.identifier.startpage1027
dc.identifier.urihttps://doi.org/10.1007/s11540-023-09673-1
dc.identifier.urihttps://hdl.handle.net/11480/15690
dc.identifier.volume67
dc.identifier.wosWOS:001131826500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofPotato Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectBioactive compounds
dc.subjectElectroporation
dc.subjectNon-thermal treatment
dc.subjectOil intake
dc.titleImpacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study
dc.typeArticle

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