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

•Domestic cooking methods on phytochemicals and antioxidant activity were systemic evaluated.•Stir-frying and air frying on phytochemicals and antioxidant were first studied.•Antioxidant activity was well accordance with total phenolic while showed least accordance with vitamin C. The effects of dom...

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Bibliographic Details
Published in:Food chemistry 2016-04, Vol.197, p.1264-1270
Main Authors: Tian, Jinhu, Chen, Jianle, Lv, Feiyan, Chen, Shiguo, Chen, Jianchu, Liu, Donghong, Ye, Xingqian
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Antioxidant activity
Antioxidants - pharmacology
Ascorbic Acid - analysis
Carotenoids - analysis
Cooking - methods
Correlation
Domestic cooking
Hydroxybenzoates - analysis
Phenols - analysis
Phytochemical
Phytochemicals - analysis
Purple-fleshed potato
Solanum tuberosum - chemistry
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Summary:•Domestic cooking methods on phytochemicals and antioxidant activity were systemic evaluated.•Stir-frying and air frying on phytochemicals and antioxidant were first studied.•Antioxidant activity was well accordance with total phenolic while showed least accordance with vitamin C. The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59–90.42%, 7.09–72.44%, 7.45–83.15%, and 20.15–76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.11.049