Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

Haitian Fang; Xiuxiu Yin; Jiequn He; Shihua Xin; Huiling Zhang; Xingqian Ye; Yunyun Yang; Jinhu Tian

doi:10.1016/j.fochx.2022.100339

Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

Food Chem X. 2022 May 21:14:100339. doi: 10.1016/j.fochx.2022.100339. eCollection 2022 Jun 30.

Authors

Haitian Fang¹, Xiuxiu Yin², Jiequn He¹, Shihua Xin³, Huiling Zhang¹, Xingqian Ye², Yunyun Yang⁴, Jinhu Tian^{1

2}

Affiliations

¹ Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
³ Ningxia Vocational College of Industry and Commerce, Yinchuan 750021, China.
⁴ College of Standardization, China Jiliang University, Hangzhou 310018, China.

Abstract

In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic, total carotenoid, vitamin C and phenolic acids of cooked potato were analyzed as well as the antioxidant activities. Results indicated that all the cooking methods showed negative effects on the contents of vitamin C, total phenolic, phenolic acids and DPPH radical-scavenging activity, but the effects were depended on the cooking methods, as frying, air-drying and roasting showed a more intensive decrease of total phenolic, phenolic acids and antioxidant activities than that of steaming or microwaving, regardless of the potato verities. From the perspective of remaining phytochemicals and antioxidant activities, Zhongshubahao might be an ideal potato sample and steaming or microwaving were optional methods for cooking potatoes.

Keywords: Antioxidant activity; Cooking methods; Phenolic acids; Potato; Total phenolic.