Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, ul. Słoneczna 45F, 10-718, Olsztyn, Poland.
Department of Plant Raw Materials and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
Plant Foods Hum Nutr. 2020 Jun;75(2):298-304. doi: 10.1007/s11130-020-00808-0.
The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored at 2 °C/24 h. Changes in starch, bioactive compounds and antioxidant properties varied depending on the treatment method. In general, higher retention of bioactive compounds was noted for tubers treated with "dry" methods, such as microwaving or grilling than for tubers treated with "wet" methods, e.g., boiling in water, steam cooking or cooking in a combi oven. These samples were also characterised by a higher resistant starch content. Cold storage resulted in an increase in the proportion of resistant starch. Total phenols content ranged from 210.96 (boiling) to 348.46 mg/100 g DW (grilling) and vitamin C content ranged from 43.79 (boiling) to 68.83 mg/100 g DW (microwaving). DPPH radical scavenging activity was the highest for the grilled tubers. The results indicate microwaving and grilling as the most favourable thermal treatments of potato.
本研究考察了不同热处理方法对 Lord 品种马铃薯块茎中淀粉、多酚、维生素 C、抗氧化活性和矿物质化合物变化的影响。为了进一步研究淀粉的变化，对热烫后的马铃薯在 2°C/24 h 下进行贮藏。淀粉、生物活性化合物和抗氧化特性的变化取决于处理方法。一般来说，与“湿式”方法（如水煮、蒸汽烹饪或组合烤箱烹饪）相比，“干式”方法（如微波或烧烤）处理的块茎中生物活性化合物的保留率更高。这些样品的抗性淀粉含量也较高。冷藏导致抗性淀粉比例增加。总酚含量范围为 210.96（水煮）至 348.46 mg/100 g DW（烧烤），维生素 C 含量范围为 43.79（水煮）至 68.83 mg/100 g DW（微波）。DPPH 自由基清除活性以烤制块茎最高。结果表明，微波和烧烤是马铃薯最有利的热处理方法。
