Romano Raffaele, Aiello Alessandra, De Luca Lucia, Pizzolongo Fabiana, Durazzo Alessandra, Lucarini Massimo, Severino Patricia, Souto Eliana B, Santini Antonello
Department of Agricultural Sciences, University of Napoli Federico II, Via Università 100, 80055, Portici (Napoli), Italy.
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy.
Heliyon. 2022 Apr 26;8(5):e09337. doi: 10.1016/j.heliyon.2022.e09337. eCollection 2022 May.
The potato is a root vegetable native to the Americas; it consists of the starchy tuber of the plant . There are many varieties, and the flesh can have different colour ranging from yellow to red and purple. Coloured varieties have a denser texture and slightly nuttier, earthier flavour than other potatoes. The desirable quality characteristics of potatoes depends on the intended use, and the acceptability of raw potatoes is determined by size, shape, colour, and the quality of can be evaluated in terms of colour, flavour, and texture. Deep-frying is the century-old and it is among the most common cooking processes, still being used to prepare a variety of food products on both industrial and domestic scales. Frying the potatoes is among the tastiest and appreciated way to cook this vegetable. Purple fleshed potatoes are widely considered one of the best-tasting purple potatoes varieties, they have a nice taste and add colour to a meal. They are a source of beneficial health compounds which makes them interesting as functional food. The anthocyanins present in the Purple Majesty variety are interesting for their health promoting abilities, anti-oxidative activity, and even other health beneficial effects, e.g. anti-influenza virus activity, and anti-stomach cancer activity. The aim of this study has been to assess the effect of deep-frying of purple potato Purple Majesty using sunflower oil on the polyphenols, anthocyanins and to evaluate the antioxidant activity of the cooked matrix compared to the fresh one. The results seem to suggest that the healthy characteristics of this functional food are retained after the cooking by frying.
土豆是一种原产于美洲的块根蔬菜；它由植物的淀粉质块茎组成。有许多品种，其果肉颜色各异，从黄色到红色和紫色都有。有色品种的质地比其他土豆更致密，味道略带坚果味和泥土味。土豆的理想品质特性取决于其预期用途，生土豆的可接受性由大小、形状、颜色决定，其品质可从颜色、风味和质地方面进行评估。油炸有着百年历史，是最常见的烹饪方法之一，仍被用于工业和家庭规模制备各种食品。炸土豆是烹饪这种蔬菜最美味且受欢迎的方式之一。紫肉土豆被广泛认为是最美味的紫土豆品种之一，它们味道不错，还能为菜肴增添色彩。它们是有益健康化合物的来源，这使其作为功能性食品颇具吸引力。紫皇后品种中含有的花青素因其促进健康的能力、抗氧化活性以及其他有益健康的作用而备受关注，例如抗流感病毒活性和抗胃癌活性。本研究的目的是评估用葵花籽油油炸紫皇后紫土豆对多酚、花青素的影响，并与新鲜土豆相比，评估烹饪后基质的抗氧化活性。结果似乎表明，这种功能性食品经过油炸烹饪后仍保留其健康特性。
