Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

  1. Ana Cecilia Silveira 1
  2. Natalia Falagán 2
  3. Encarna Aguayo 2
  4. Francisco Vilaró 3
  5. Victor Hugo Escalona 1
  1. 1 Universidad de Chile
    info

    Universidad de Chile

    Santiago de Chile, Chile

    ROR https://ror.org/047gc3g35

  2. 2 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

  3. 3 Instituto Nacional de Investigación Agropecuaria Uruguay
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Journal:
CyTA: Journal of food

ISSN: 1947-6337,  1947-6345

Year of publication: 2017

Volume: 15

Issue: 2

Pages: 241-248

Type: Article

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More publications in: CyTA: Journal of food

Abstract

Five potatoes varieties both raw and microwave (800 W, 8 min) and fried (180°C, 5 min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5–3241.6 mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7–511.6 mg AA/kg DW and 344.1–527.8 mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1–2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution of phytochemicals to the consumer’s diet.

Data source: Dialnet