Effect of Steaming on Vitamin Retention in Tubers from Eight Cultivars of Potato (<i>Solanum tuberosum</i> L.)

Abstract

As the fourth largest staple crop in China, potatoes are a significant source of food and revenue, and provide diverse vitamins to human. However, the variation of vitamin retention in tubers after cooking were seldom evaluated. In this study, we evaluated the effects of steaming on water-soluble vitamins (vitamin B9 and vitamin C) and liposoluble vitamin (vitamin E) in tubers from eight potato cultivars grown in northern China. We found that these cultivars contained wide ranges of vitamin B9 (8.60–19.93 μg/100 g FW), vitamin C (46.67–155.44 mg/100 g FW), and vitamin E (15.34–33.82 mg/kg FW), with the highest vitamins B9, C, and E content in cultivars V7, XinDaPing, and QingShu 9, respectively. After steaming, vitamin contents decreased in most cultivars; levels of these three vitamins in tubers of cultivars ‘Tianshu11’ and ‘XinDaPing’ were higher than others, indicating that these two cultivars could be better sources among the detected ones for multiple vitamins after steaming.

Keywords

• steaming
• vitamin retention
• vitamin B9
• vitamin C
• vitamin E
• potatoes