Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species

Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity

“…The characterization of bioactive compounds like carotenoids and phenolics in edible native plants and the effect on them of processing is always a timely research topic …”

“…The characterization of bioactive compounds like carotenoids and phenolics in edible native plants and the effect on them of processing is always a timely research topic. 13,14 The interest in natural antioxidants found in plants has also increased due to the worldwide increase in using plant extracts as additives in food. Taking into account this consideration, the main objective of this study was to characterize for the first time the phenolic and carotenoid composition and antioxidant capacity of I. guayusa.…”

Carotenoids in potatoes - a short overview

“…In heat processed tubers, high amounts of carotenoids either changed from all-trans to 9-cis and 13-cisisomeric form or were degraded. The comparative analysis of raw and boiled tubers showed high losses of carotenoids and carotenoid concentrations in boiled tubers were directly correlated with their corresponding concentration in the raw product (Tierno et al 2015). The total pigment content was decreased by heat processing in all cultivars, 8.23-2.98 mg/kg DW could be found in cv.…”

“…Generally, cooking will cause a decrease in the carotenoid content; boiling in water or frying in oil will diminish the carotenoids due to the thermal effect and the lipophilic properties of carotenoids (Tierno et al 2015, Tian et al 2016b). However, in some cases, during cooking protein-xanthophyll aggregates are dissociated allowing a detectible increase in carotenoids in cooked potatoes (Burmeister et al 2011).…”

Screening of potato flour varieties suitable for noodle processing

“…Potato is recognized as an excellent source of carbohydrates, high‐quality proteins, dietary fiber, vitamins, and minerals (Fu, Wu, Zhang, & Wang, ; Kita, Bąkowska‐Barczak, Hamouz, Kułakowska, & Lisińska, ). In addition to these basic nutrients, potatoes contain significant amounts of phytochemicals, such as carotenoids and phenolic compounds, which are recognized to have health‐promoting properties (Singh, Kaur, & Moughan, ; Tian et al, ; Tierno, Hornero‐Méndez, Gallardo‐Guerrero, López‐Pardo, & de Galarreta, ). On a dry weight basis, the average protein content ( N × 6.25) in potato tubers is 9.52%, which is more similar to that of wheat (14.48%), maize (10.44%), and rice (8.07%) than to the protein content of other tuber or root crops (e.g., sweet potato: 6.96%, cassava: 3.50%, yam: 5.00%) (USDA, ).…”