期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 1264-1270出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.049
关键词
Purple-fleshed potato; Domestic cooking; Phytochemical; Antioxidant activity; Correlation
资金
- National Science-Technology Support Plan Projects [2014BAD04B01]
- Center for Basic Funds for Universities [2-2050205-15-001]
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. (C) 2015 Elsevier Ltd. All rights reserved.
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