title: Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.
abstract: 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.
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jinhu
authors.initials: J
authors.lastname: Tian
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jianle
authors.initials: J
authors.lastname: Chen
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Zhejiang University of Technology, Institute of Oceanography, Hangzhou 310014, China.
authors.forename: Feiyan
authors.initials: F
authors.lastname: Lv
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: chenshiguo210@163.com.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jianchu
authors.initials: J
authors.lastname: Chen
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Donghong
authors.initials: D
authors.lastname: Liu
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003296:Cooking / Q000379:methods*; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D062385:Hydroxybenzoates; D010636:Phenols; D064209:Phytochemicals; D002338:Carotenoids; C017616:phenolic acid; D001205:Ascorbic Acid
keywords: Antioxidant activity; Correlation; Domestic cooking; Phytochemical; Purple-fleshed potato