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.contributor.authorBaltacioglu, Cem
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorKaracabey, Erkan
dc.contributor.authorBuzrul, Sencer
dc.date.accessioned2024-02-23T13:59:35Z
dc.date.available2024-02-23T13:59:35Z
dc.date.issued2023
dc.departmentNEÜen_US
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.en_US
dc.identifier.doi10.1007/s11540-023-09673-1
dc.identifier.issn0014-3065
dc.identifier.issn1871-4528
dc.identifier.scopus2-s2.0-85180506604en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1007/s11540-023-09673-1
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11247
dc.identifier.wosWOS:001131826500001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofPotato Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioactive Compoundsen_US
dc.subjectElectroporationen_US
dc.subjectNon-Thermal Treatmenten_US
dc.subjectOil Intakeen_US
dc.titleImpacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Studyen_US
dc.typeArticleen_US

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