Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Hägg, Margareta; Häkkinen, Ulla; Kumpulainen, Jorma; Ahvenainen, Raija; Hurme, Eero

doi:10.1002/(sici)1097-0010(199808)77:4<519::aid-jsfa75>3.3.co;2-3

Cited by 6 publications

(7 citation statements)

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“…Gołaszewska & Zalewski (2001) observed losses of vitamin C in the range between 8 and 17% in potatoes cooked in a microwave oven, pressure cooker and acuthermal pots, while losses of vitamin C in boiled potatoes were 20–40%. Hägg et al. (1998) reported that vitamin C content in potatoes after cooking decreases by about 30%, and keeping potatoes hot for 1 h after cooking decreases vitamin C contents by a further 10%.…”

Section: Resultsmentioning

confidence: 99%

The effect of cooking in a steam‐convection oven on the quality of selected dishes

2007

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The effects of cooking in a steam‐convection (combi) oven in comparison with traditional methods of cooking, such as frying, roasting and boiling, on basic chemical composition and contents of hydroxymethylfurfural (HMF) and sulphydryl (SH) groups of pork, fish and chicken meats, potatoes and carrot were studied. The cooking of pork and fish in a combi oven required a longer time than traditional frying; therefore higher cooking losses were observed, whereas cooking losses in chicken cooked in a traditional oven and the combi oven were comparable. Foods cooked in the combi oven contained more protein and less fat than traditionally cooked samples. Lack of water in the combi oven cooking enabled a higher retention of vitamin C in vegetables. The intensity of HMF forming was higher in products cooked in the combi oven. Changes in proteins were smaller in meats cooked in the combi oven (higher content of total SH groups), whereas they were higher in the combi oven‐cooked vegetables.

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Section: Resultsmentioning

confidence: 99%

The effect of cooking in a steam‐convection oven on the quality of selected dishes

2007

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“…Similar to our data, Jimenez et al reported lower vitamin C concentrations ranging from 0.0754 to 0.286 g kg −1 FW in a collection of seven Andean potato cultivars. According to the CD 2008/100/EC, an average edible portion (100 g of peeled tubers) contains about 4.6 to 13.3% of the recommended daily intake (RDA) of vitamin C. Moreover, considering the high losses during thermal processing from 25% to 40% these cultivars should be considered only as a relatively poor source of vitamin C. However, numerous studies have shown that vitamin C levels are highly dependent on many factors, such as culture conditions, wounding and storage, which can alter rapidly its concentration in tubers . According to Oba et al the vitamin C contents in potato tubers stored at 4°C for1 month may experience a decrease from 46 to 57%.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, considering the high losses during thermal processing from 25% to 40% 43,44 these cultivars should be considered only as a relatively poor source of vitamin C. However, numerous studies have shown that vitamin C levels are highly dependent on many factors, such as culture conditions, wounding and storage, which can alter rapidly its concentration in tubers. 45,46 According to Oba et al 47 the vitamin C contents in potato tubers stored at 4 ∘ C for1 month may experience a decrease from 46 to 57%.…”

Section: Phytochemical Quantificationmentioning

confidence: 99%

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

et al. 2015

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The present characterisation of cultivars and breeding lines with high concentrations of phytochemicals is an important step both to support the consideration of specialty potatoes as a source of healthy compounds, and to obtain new cultivars with positive nutritional characteristics. Moreover, by using near infrared spectroscopy a non-destructive identification and classification of samples with different levels of phytochemicals is achieved, offering an unquestionable contribution to the potato industry for future automatic discrimination of varieties.

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“…Potato tubers contain a moderate amount of vitamin C, in the range of about 10 to 104 mg/kg, depending on the cultivar and the growing season, but it declined rapidly (30 to 50 percent) during storage and cooking [376,384,385]. Other antioxidants found in potato include 0.5 to 2.8 mg/kg -tocopherol, 0.13 to 0.6 mg/kg lutein, and 1 mg/kg -carotene [386,387,388].…”

Section: Potatomentioning

confidence: 99%

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Dias¹

2012

J. Nutr. Ther.

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Vegetables are essential for well-balanced diets since they supply phytonutriceuticals. About 3 billion people in the world are malnourished due to imbalanced diets. Regular consumption of a vegetable rich diet has undeniable effects on health since they have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. The mechanism by which vegetables decrease risk of disease is complex and largely unknown. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. The dietary fiber content and type of different vegetables may also contribute to the overall health benefit. Each vegetable contains a unique combination of phytonutriceuticals. A great diversity of vegetables should be eaten to ensure that individual's diet includes a combination of phytonutriceuticals and to get all the health benefits.

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Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Cited by 6 publications

References 0 publications

The effect of cooking in a steam‐convection oven on the quality of selected dishes

The effect of cooking in a steam‐convection oven on the quality of selected dishes

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

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