In “Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality Nutrition Laboratory” the procedures described are the analysis of carotenoids and vitamin C in fresh samples of potato, and of phenolic compounds and anthocyanins and the evaluation of the antioxidant activity in lyophilized potato samples. The procedure for the analysis of carotenoids in lyophilized sweetpotato samples is also described.
Authors: Burgos, G., Sosa, P., Cayhualla, F., Carpo, R., T. Zum Felde, Burgos, G., Sosa, P., Cayhualla, F., Carpo, R., T. Zum Felde
Subjects: Potato and sweetpotato analysis, Lab procedures
Publisher: International Potato Center (CIP)
Publication Date: 2014
HOW TO CITE
Burgos, G.; MuÃ±oa, L.; Sosa, P.; Cayhualla, E; Carpio, R.; zum Felde, T. 2014. Procedures for chemical analysis of potato and sweetpotato samples at CIPâ€™s Quality and Nutrition Laboratory. Lima, Peru. International Potato Center (CIP), Global Program Genetics and Crop Improvement. ISBN 978-92-9060-444-0. 32p. http://dx.doi.org/10.4160/9789290604440