title: Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
abstract: The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spectrophotometry, glycoalkaloid, α-chaconine and α-solanine contents by HPLC-ESI/MS/MS. All cooking treatments reduced ascorbic and chlorogenic acid contents, total glycoalkaloids, α-chaconine and α-solanine with the exception of total anthocyanins. The losses of ascorbic and chlorogenic acids were minimised with boiling and total anthocyanin levels retained the highest. Boiling of peeled tubers decreased contents of total glycoalkaloids (α-chaconine and α-solanine) and appeared as the most favourable among the three tested methods. Moreover, due to higher initial levels, red- and purple-fleshed cultivars retained higher amounts of antioxidants (ascorbic acid, chlorogenic acid and total anthocyanin) after boiling and may be healthier as compared with white or yellow cultivars.
authors: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic. lachman@af.czu.cz
authors: Jaromír
authors: J
authors: Lachman
authors: Karel
authors: K
authors: Hamouz
authors: Janette
authors: J
authors: Musilová
authors: Kateřina
authors: K
authors: Hejtmánková
authors: Zora
authors: Z
authors: Kotíková
authors: Kateřina
authors: K
authors: Pazderů
authors: Jaroslava
authors: J
authors: Domkářová
authors: Vladimír
authors: V
authors: Pivec
authors: Jiří
authors: J
authors: Cimr
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003116:Color; D003296:Cooking / Q000379:methods; D005511:Food Handling / Q000379:methods*; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D002726:Chlorogenic Acid; D001205:Ascorbic Acid