Carotenoid concentrations of native Andean potatoes as affected by cooking

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

“…The variety of results concerning the thermal lability of carotenoids seems to be influenced by both experimental conditions and the nature of the food matrix, as many others authors have highlighted (Burgos et al, 2012;Kao et al, 2012;Perla, Holm, & Jayanty, 2012).…”

Bioactive Components in Potatoes as Influenced by Thermal Processing

“…FW, fresh weight; DW, dry weight. * Adapted from Haase and Weber, 2003;Han et al, 2004;Kalogeropoulos et al, 2007;Mulinacci et al, 2008;Singh and Kaur, 2009;Navarre et al, 2010;Burgos et al, 2012 and2013;Evers and Deußer, 2012;Elzbieta, 2012;Perla et al, 2012;Tajner-Czopek et al, 2012. 1. VEGETABLES AND ROOT CROPS Diverse thermal processing techniques are used, using different temperature/time combinations, heat sources, direct/indirect food contact, etc.…”

Carotenoids in potatoes - a short overview

“…Boiling significantly reduced the violaxanthin and antheraxanthin concentration of all the accessions. However, the lutein and zeaxanthin concentrations of boiled tubers were not affected or were higher than the concentrations in raw tubers (Burgos et al 2012). Boiled potatoes of deep yellow-fleshed cultivars are a significant source of zeaxanthin (above 5.00 mg per kg fresh weight basis).…”

“…A more recent study, that analysed the carotenoid concentration of raw and boiled tubers of four potato cultivars with violaxanthin and lutein as the main carotenoids and zeaxanthin present in very low concentration, reported that heat processing transformed all-trans carotenoids to 9-cis and 13-cis isomeric forms or degraded them (Burmeister et al 2011). Analysis of variance for the total carotenoids and violaxanthin, lutein and β-carotene concentrations revealed significant effects due to boiling accession interaction, which means that the effect of boiling on the concentration of these carotenoids varies among accessions (Burgos et al 2012). The reduction of lutein and zeaxanthin concentration after cooking in some accessions can be easily explained by the fact that carotenoids are exposed to degradation during cooking.…”