Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties

Abstract

In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic, total carotenoid, vitamin C and phenolic acids of cooked potato were analyzed as well as the antioxidant activities. Results indicated that all the cooking methods showed negative effects on the contents of vitamin C, total phenolic, phenolic acids and DPPH radical-scavenging activity, but the effects were depended on the cooking methods, as frying, air-drying and roasting showed a more intensive decrease of total phenolic, phenolic acids and antioxidant activities than that of steaming or microwaving, regardless of the potato verities. From the perspective of remaining phytochemicals and antioxidant activities, Zhongshubahao might be an ideal potato sample and steaming or microwaving were optional methods for cooking potatoes.

Keywords

• Potato
• Cooking methods
• Total phenolic
• Phenolic acids
• Antioxidant activity