Modeling the effect of different blanching conditions on bioactive compounds in purple-fleshed potatoes using FTIR spectroscopy with chemometrics

It was aimed to determine the most appropriate method by examining the changes in the structure of bioactive compounds with different boiling methods of purple-fleshed potatoes and to remodel bioactive compounds using FTIR and chemometry. Potatoes with purple flesh in 100 mL distilled water and 1% citric acid solution; boiled in water, microwave (180, 300, 450, 600, 800 W) and steam. Boiling times were determined according to the inactivation of the peroxidase enzyme. Total phenolic substance (TFM), antioxidant activity (AA), total monomeric anthocyanin (TMA), ascorbic acid and color analyzes were performed on the boiled samples. TPC (4735,10±168,30 mg GAE/kg) microwave 800 W acid-free, AA (%47,98±0,99) and TMA (6681,64 ± 108,84 mg/kg) microwave 300 W acidic and ascorbic acid (50,20 ± 2,69 g/kg) water acidic boiling methods gave the highest results. FTIR analysis was performed using the samples with the highest values in these analyses, and similar results were obtained. Using PCA with bioactive compound and FTIR spectrum data, score and loading graphs were created and method differences were determined. PLS regression plot was created using FTIR spectra and data of bioactive compounds.