engleski

INFLUENCE OF DIFFERENT EXTRACTION PROCEDURES ON POTATO (Solanum tuberosum L.) SUGAR CONTENT

The sugar content is an important factor affecting the processing quality of potatoes. Reducing sugars are one of key participants in the formation of acrylamide during thermal treatments. Several factors may influence the sugar content but data about the influence of extraction conditions are rare. Therefore, the aim of this study was to evaluate the effect of solvent type (80% ethanol and 80% methanol) and temperature (40 °C and 50 ° C) carried out in ultrasonic and water bath for 30 minutes on the potato sugar extraction. The highest total sugar concentration was obtained in ethanolic samples extracted at 40 °C in water bath. Sucrose, glucose and fructose contents were found ranging from 0.20 to 0.25 g/100 g dm, from 0.14 to 0.23 g/100 g dm and from 0.04 to 0.09 g/100 g dm, respectively. All extraction parameters affected sugar content while glucose content was affected more by solvent type.

potato, sugars, extraction procedures, HPLC-RID

nije evidentirano