The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

“…In our study, frying caused the most significant loss of anthocyanins, which may have been due to the combined effect of thermal degradation and the soaking of the potato strips (Ioannou, Hafsa, Hamdi, Charbonnel, & Ghoul, 2012). Similar results have been reported by Brown, Durst, Wrolstad, and De Jong (2008) and Kita, Bą kowska-Barczak, Hamouz, Kułakowska, and Lisiń ska (2013). However, the extents of anthocyanin loss reported by these authors were different, which may have been due to the different cooking times, temperatures and pretreatments used in the different studies.…”

“…During cooking, heat induces numerous chemical reactions, such as the Maillard reaction, Strecker degradation, and the hydrolysis of esters and glycosides, which lead to the generation of new antioxidant compounds (Kita et al, 2013). However, the yield obtained in this study was dependent on the cooking methods used.…”

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

“…in purple-fleshed potatoes, while pelargonidin is in red-fleshed tubers (Kita et al, 2013). Carotenoids are tetraterpenoids with a long conjugated double bond system and a near bilateral symmetry around the central double bond (Britton, 1995).…”

Screening of potato flour varieties suitable for noodle processing

“…Potato gains significance not only because of its high yield and commercial value but also by virtue of its nutritional value (Wang, Xiao, Tong, & Liu, ). 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, ).…”