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

被引：16

作者：

Cecilia Silveira, Ana ^{[1
,2
]}

Falagan, Natalia ^{[3
]}

Aguayo, Encarna ^{[3
]}

Vilaro, Francisco ^{[4
]}

Hugo Escalona, Victor ^{[2
]}

机构：

[1] Univ Republica, Dept Prod Vegetal, Fac Agron, Poscosecha Frutas & Hortalizas, Ave Garzon 780, Montevideo 12300, Uruguay

[2] Univ Chile, Fac Ciencias Agron, Ctr Estudio Postcosecha CEPOC, Santiago, Chile

[3] Univ Politecn Cartagena, Grp Postrecolecc & Refrigerac, Dept Ingn Alimentos & Equipamiento Agr, Cartagena, Spain

[4] Inst Nacl Invest Agr, Estn Expt Wilson Ferreira Aldunate, Canelones, Uruguay

来源：

CYTA-JOURNAL OF FOOD | 2017年 / 15卷 / 02期

关键词：

Dry matter; vitamin C; polyphenols; antioxidant capacity; microwave potato; ANTIOXIDANT ACTIVITY; VITAMIN-C; CULTIVARS; QUALITY; ACID; POLYPHENOLS; CAPACITY; ANTHOCYANIN; VEGETABLES; CHEMISTRY;

D O I：

10.1080/19476337.2016.1243155

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Five potatoes varieties both raw and microwave (800W, 8min) and fried (180 degrees C, 5min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5-3241.6mg 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 260.7-511.6mg AA/kg DW and 344.1-527.8mg 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.

引用

页码：241 / 248

页数：8

共 45 条

[1] Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients [J].