Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

“…Mulinacci et al (2008) describe unaltered phenolic acid contents after cooking and microwaving unpeeled potatoes; however, in coloured potatoes, a decrease in the total anthocyanin content was observed (decrease in the range 16-29%). It has been shown by Dao and Friedman (1992) that peeling influences the contents of health-promoting compounds; they showed that potato peels contain high levels of phenolics, making them a promising material for the generation of functional foods. Mattila and Hellström (2007) observed a decrease in phenolics when comparing a peeled and cooked potato with an uncooked potato.…”

Unremitting Problems With Chlorogenic Acid Nomenclature: A Review

“…22 In potatoes, for instance, the compounds are considered to cause undesirable "after-cooking blackening or darkening", in other words, they seem to be responsible for bluish-grey discoloration of potatoes exposed to air after boiling or steaming. 23,24 The main purpose of this work is not to bring up some other new extraction or detection possibilities for obtaining CGAs from plant materials neither to reveal some new observed properties of these compounds. It is to point out the considerable differences in articles dealing with the chlorogenic acid esters.…”

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

“…Other studies also have shown that different cooking treatments reduce various phenolic compounds in potatoes [19] [20]. Lachman et al [39] reported that cooking treatments (boiling, baking and microwaving) reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, a-chaconine and a-solanine with the exception of total anthocyanins.…”

“…They determined that on average, boiling, microwaving and baking reduced total phenolics to 54%, 46.5% and 46%, respectively. Chlorogenic acid, one of the main polyphenols in potatoes, was completely destroyed during baking at 212˚C in an oven for 45 min, reduced to 35% and 55% respectively after boiling for 30 min in water, or microwaving at 218˚C for 30 min and was not detected in commercially processed potato products [20]. Besides altering quantities of polyphenols, food processing that involves heating has been shown to alter flavonols and these alterations directly affected the antioxidant status of plant tissues [16].…”

“…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].…”