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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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| Published in: | Food chemistry 2016-04, Vol.197, p.1264-1270 |
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| Main Authors: | , , , , , , |
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| cites | cdi_FETCH-LOGICAL-c434t-72a419b711fe342a10a421f7a2afa7c158756d21da75cffa1a784eee111775253 |
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| container_start_page | 1264 |
| container_title | Food chemistry |
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| creator | Tian, Jinhu Chen, Jianle Lv, Feiyan Chen, Shiguo Chen, Jianchu Liu, Donghong Ye, Xingqian |
| description | •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. |
| doi_str_mv | 10.1016/j.foodchem.2015.11.049 |
| format | article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.11.049</identifier><identifier>PMID: 26675866</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2016-04, Vol.197, p.1264-1270</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-72a419b711fe342a10a421f7a2afa7c158756d21da75cffa1a784eee111775253</citedby><cites>FETCH-LOGICAL-c434t-72a419b711fe342a10a421f7a2afa7c158756d21da75cffa1a784eee111775253</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,783,787,27936,27937</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26675866$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tian, Jinhu</creatorcontrib><creatorcontrib>Chen, Jianle</creatorcontrib><creatorcontrib>Lv, Feiyan</creatorcontrib><creatorcontrib>Chen, Shiguo</creatorcontrib><creatorcontrib>Chen, Jianchu</creatorcontrib><creatorcontrib>Liu, Donghong</creatorcontrib><creatorcontrib>Ye, Xingqian</creatorcontrib><title>Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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.</description><subject>Anthocyanins - analysis</subject><subject>Antioxidant activity</subject><subject>Antioxidants - pharmacology</subject><subject>Ascorbic Acid - analysis</subject><subject>Carotenoids - analysis</subject><subject>Cooking - methods</subject><subject>Correlation</subject><subject>Domestic cooking</subject><subject>Hydroxybenzoates - analysis</subject><subject>Phenols - analysis</subject><subject>Phytochemical</subject><subject>Phytochemicals - analysis</subject><subject>Purple-fleshed potato</subject><subject>Solanum tuberosum - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhi0EotuPv1D5yCXB4yR29gYqtCBV4gJna2qPiZckTmNv1f33eLUtVw6jmcMz82oexq5B1CBAfdzVPkZnB5pqKaCrAWrRbt-wDfS6qbTQ8i3biEb0VQ-tOmPnKe2EEIXt37MzqZTueqU27PFLnCjlYLmN8U-Yf_OJ8hBd4ug92czzQHwZDjkes4LFsYDTElPIIc4cZ1eqjM_Blc7R5vAU8oFHz5f9uoxU-ZHSQI4vMWOOlC7ZO49joquXfsF-3X79efOtuv9x9_3m831l26bNlZbYwvZBA3hqWokgsJXgNUr0qC10ve6Uk-BQd9Z7BNR9S0QAoHUnu-aCfTjdXdb4uC8_mikkS-OIM8V9MqA7UZLUVhdUnVC7xpRW8mZZw4TrwYAwR91mZ151m6NuA2CK7rJ4_ZKxf5jI_Vt79VuATyeAyqdPgVaTbKDZkgtrsWtcDP_L-Av2qJcN</recordid><startdate>20160415</startdate><enddate>20160415</enddate><creator>Tian, Jinhu</creator><creator>Chen, Jianle</creator><creator>Lv, Feiyan</creator><creator>Chen, Shiguo</creator><creator>Chen, Jianchu</creator><creator>Liu, Donghong</creator><creator>Ye, Xingqian</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160415</creationdate><title>Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes</title><author>Tian, Jinhu ; Chen, Jianle ; Lv, Feiyan ; Chen, Shiguo ; Chen, Jianchu ; Liu, Donghong ; Ye, Xingqian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-72a419b711fe342a10a421f7a2afa7c158756d21da75cffa1a784eee111775253</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anthocyanins - analysis</topic><topic>Antioxidant activity</topic><topic>Antioxidants - pharmacology</topic><topic>Ascorbic Acid - analysis</topic><topic>Carotenoids - analysis</topic><topic>Cooking - methods</topic><topic>Correlation</topic><topic>Domestic cooking</topic><topic>Hydroxybenzoates - analysis</topic><topic>Phenols - analysis</topic><topic>Phytochemical</topic><topic>Phytochemicals - analysis</topic><topic>Purple-fleshed potato</topic><topic>Solanum tuberosum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tian, Jinhu</creatorcontrib><creatorcontrib>Chen, Jianle</creatorcontrib><creatorcontrib>Lv, Feiyan</creatorcontrib><creatorcontrib>Chen, Shiguo</creatorcontrib><creatorcontrib>Chen, Jianchu</creatorcontrib><creatorcontrib>Liu, Donghong</creatorcontrib><creatorcontrib>Ye, Xingqian</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tian, Jinhu</au><au>Chen, Jianle</au><au>Lv, Feiyan</au><au>Chen, Shiguo</au><au>Chen, Jianchu</au><au>Liu, Donghong</au><au>Ye, Xingqian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-04-15</date><risdate>2016</risdate><volume>197</volume><spage>1264</spage><epage>1270</epage><pages>1264-1270</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26675866</pmid><doi>10.1016/j.foodchem.2015.11.049</doi><tpages>7</tpages></addata></record> |
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| 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 |
| title | Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes |
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