Health benefits of the potato affected by domestic cooking: A review

Tian, Jinhu; Ye, Xingqian; Chen, Shiguo

doi:10.1016/j.foodchem.2016.01.120

Cited by 159 publications

(126 citation statements)

References 88 publications

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“…Protein kentang memiliki kandungan tinggi asam amino dengan gugus fungsional hidrofobik terutama pada rantai cabang (isoleusin, leusin dan valin) dan rantai samping aromatik (fenil alanin dan tirosin) 16 . Dengan demikian, umbi kentang dapat dianggap sebagai sumber lisin terbaik dari tanaman 17 .…”

Section: Kadar Airunclassified

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

Broto¹,

Setyabudi²,

Sunarmani³

et al. 2018

J. Penelit Pascapanen Pertan

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Kondisi penyimpanan menjadi kata kunci untuk meningkatkan daya simpan umbi kentang GM-05 dengan mutu segar yang terjaga. Kentang segar GM-05 dalam penelitian ini diperoleh dari Kebun Percobaan Balai Penelitian Sayuran, Lembang dan dipanen pada umur 90 Hari Setelah Tanam (HST). Umbi kentang dengan bobot masing-masing 30 kg dikemas dalam karung rajut, disimpan pada kondisi (1) ruangan gelap, (2) ruangan dengan pencahayaan 100-500 lux/lilin, dan (3) dihamparkan sebagai kontrol. Penyimpanan dilakukan pada suhu ambient, 20, dan 10oC. Pengamatan dilakukan setiap 2 (dua) minggu sekali selama 3 bulan penyimpanan. Parameter yang diamati meliputi: susut bobot, kadar air, kadar protein, kadar karbohidrat, kadar lemak, kadar amilosa, kadar abu, dan tekstur. Rancangan percobaan menggunakan rancangan acak lengkap tersarang dengan ulangan tiga kali dan signifikansi beda nyata terkecil pada taraf 5%. Hasil penelitian menunjukkan bahwa penyimpanan dalam ruang gelap maupun yang dengan pencahayaan 100-500 lux/lilin suhu 10 oC memberikan susut bobot dan laju penurunan kadar air terendah dibandingkan perlakuan lainnya. Kadar karbohidrat, kadar abu, dan tekstur tidak terpengaruh dengan semua perlakuan penyimpanan. Penurunan kadar lemak dan amilosa umbi kentang melambat hingga masing-masing sebesar 0,14% dan 4,42% terjadi pada penyimpanan dalam ruang gelap maupun yang dengan pencahayaan pada suhu 10 oC. Kadar protein meningkat hingga pada kisaran 1,51%. Penyimpanan suhu 10oC dengan kondisi gelap ataupun pencahayaan 100-500 lux/lilin merupakan metode penyimpanan kentang GM-05 terbaik karena mampu mempertahankan mutu dan kesegarannya.

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Section: Kadar Airunclassified

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

Broto¹,

Setyabudi²,

Sunarmani³

et al. 2018

J. Penelit Pascapanen Pertan

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“…Other notable features are a high-quality protein, a significant level of vitamin C [6] [7] [8] that contributes substantially to the Recommended Daily Allowance [8], also certain minerals such as potassium, phosphorus, and magnesium [5]. Beyond these basic nutrients, less well known are significant amounts of bioactive compounds (including phenolics and carotenoids) in potato which are potent antioxidants [9] [10].…”

Section: Introductionmentioning

confidence: 99%

“…However, other than domestic cooking; there is little published information on the effects of commercial cooking/processing on its constituents (except vitamin C) particularly in different colour-fleshed potatoes. Physical and/or chemical (degradation or losses of sensitive nutrients) alterations are possible depending on methods used to process potatoes [6] [16] [17] and obtaining processed products that keep more of their original characteristics are one of the most tangible challenges in potato processing industry, because of their content of antioxidant metabolites which are readily prone to thermal degradation. If a substantial amount of potato bioactive components survive cooking, then introducing new genotypes with even higher amounts would be a logical approach to boosting dietary intake.…”

Section: Introductionmentioning

confidence: 99%

“…A number of studies have charted the loss of vitamin C during diverse cooking and processing steps. In a review, Brown [18] reported that 20% to 45% of vitamin C is lost due to diffusion into the water bath during blanching (an important part of pre-cooked French fry production) and processing of potato into flakes almost totally eradicated vitamin C. Other studies have shown that different cooking treatments reduce various phenolic compounds in potatoes [6] [16] [19]. One study examining the effects of cooking procedures on mature potatoes showed that baking in an oven at 212˚C for 45 min, boiling in water for 30 min, or microwaving at 218˚C for 30 min, decreased chlorogenic acid to 0%, 35%, and 55% of the original amount, respectively [20].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes

Alam¹,

Wang‐Pruski²,

Hodges³

et al. 2017

FNS

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Total phenolics, anthocyanins and antioxidant capacity of five coloured/pigmented (AR2009-10, Adirondack Red, Adirondack Blue, Congo, and POROIPG22-1) and two unpigmented potato genotypes ("Anuschka" and "Russet Burbank") were assessed in fresh (with and without skin) and commercially processed/cooked/reconstituted products. Ascorbate profiles of the seven genotypes also were investigated using fresh tuber/tissue only. The results showed that genotypes greatly varied in their contents of bioactive compounds. Ascorbate profiles of the genotypes were not associated to any particular flesh colour/pigment. However, the pigmented potatoes had 1.5 to 2.5 times more the phenolics, 2 to 3 times more antioxidant capacity and higher levels of anthocyanins (13.98 to 38.57 mg C3GE −100g FW) compared to unpigmented genotypes. No anthocyanins were detected in the unpigmented potatoes. Significant losses of total phenolics, anthocyanins and total antioxidant capacity were found during peeling (18% -23%), blanching process (40% -60%) and further cooking/reconstitution (7% -12%) with no prominent genotype differences. Together, 65 to 90% of these bioactive compounds were lost during processing. The results suggested that pigmented potatoes contained higher amounts of total phenolics and anthocyanins and blanching step took away the most of the original bioactive compounds.

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“…André et al (2007a,b) reported a β-carotene range of variation of 0.42-2.19 mg/kg DW. In purplefleshed potatoes the boiling, steaming and baking treatments reduced the total carotenoid content by 20.2, 34.9 and 52.0%, respectively, whereas the microwaving, frying, air-frying and stir-frying treatments reduced the content by 66.3, 75.7, 72.0 and 76.2%, respectively (Tian et al 2016a). Kotíková et al (2016) reported that boiling decreased the total carotenoids by 92% compared to baking (by 88%) in yellow-, purple-or red-fleshed potatoes (Figure 1).…”

mentioning

confidence: 98%