Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

“…Several authors have described a considerable reduction in the amount of TPC during cooking, depending on the cultivar and cooking methods (Blessington et al, 2010;Perla et al, 2012). We observed that the changes in the TPC of the potato flesh were more dependent on the genotype of each cultivar (Table 3).…”

“…Although the phenolic content has been extensively studied for raw potatoes (Rumbaoa, Cornago, & Geronimo, 2009;Stushnoff et al, 2008), there have been many discrepancies regarding the effect of heat treatments on the phenolics and antioxidant activity of potato samples, which could be due to the different processing conditions. Some literature has suggested that a shorter cooking time and lower temperature increased or did not change the total phenolic content and the antioxidant capacity (Blessington et al, 2010;Lachman et al, 2013;Mulinacci et al, 2008;Navarre, Shakya, Holden, & Kumar, 2010;Perla, Holm, & Jayanty, 2012).…”

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).…”

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

“…Two different studies have reported total phenolic content of varieties of eggplant S.melongena ranging between 671-4165 μmol/100g and 740-1330 mg/100g, respectively (28,29). Phenolic content of potato has been found to range within 100-781 mg/100 g in different studies that were conducted (16,(30)(31)(32)(33) Frying resulted in maximum loss and steaming caused minimum loss of phenolics content of all vegetables (Table 1, Figure 1). During frying, loss of phenolics was as high as 62.22% in squash, similar to that found by Tudela et al, (34) who reported up to 71% loss of chlorogenic acid in potatoes when fried for 4 minutes.…”