After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments

Abstract

In vitro experiments showing the effect of citric, orthophosphoric and malic acids and pH on the colour of various phenol‐iron complexes are described. Citric acid was the most important of these factors in reducing the intensity of colour of the chlorogenic acid‐iron complex, thus demonstrating its importance in after‐cooking blackening of potatoes.