TITLE:
Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes
AUTHORS:
Mohammed Z. Alam, Gefu Wang-Pruski, Mark Hodges, Garry R. Hawkins, Martin Dino Kubik, Sherry A. E. Fillmore
KEYWORDS:
Potato, Phenolics, Antioxidant Capacity, Cooking, Reconstitution
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.1,
December
12,
2016
ABSTRACT: 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.