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Effect of Fresh Preparation and Industrial Processing on Stability of Potato Phytochemicals
Author(s) -
Furrer A,
Cladis D,
Kurilich A,
Hawkins G,
Manoharan R,
Ferruzzi M
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.924.18
Subject(s) - blanching , phytochemical , food science , chemistry , french fries , flesh , chlorogenic acid , raw material , biochemistry , organic chemistry
Potatoes are a significant source of health promoting phytochemicals. However, reported content and process stability of phytochemicals in potato products is inconsistent. The objectives of this study were to determine changes in phytochemical content of select potato varieties through industrial processing and assess differences in phytochemical content between freshly “home” prepared (FP) and reconstituted, industrially processed (IP) white and sweet potato products. Commercial products included raw flesh w/o skin (FNS), blanched+frozen (BF), +microwaved (BFM), and blanched+par fried+frozen (BFF), +baked (BFFO) or +fried (BFFF). Anthocyanins and chlorogenic acids (CGA) were the main phenolic compounds in potatoes with 450, 600, and 63 mg CGA /100 g dw in flesh of purple, red, and white potatoes, respectively. For purple and red, CGA levels were significantly lower (P<0.05) in BFF, BFFO, and BFFF compared to FNS, BF, or BFM products. For white, CGA levels were lower (P<0.05) in all processed products compared to FNS, but no differences were observed between processing levels. Comparing FP to IP products, levels of CGA did not differ for classic fries or sweet potato fries, but were lower (P<0.05) in industrial baked and fried sweet potato wedges. Sweet potato β‐carotene was higher in industrial baked wedges (30 mg/100g dw) compared to fresh prepared (26 mg/100g) (P<0.05), but no other differences between FP and IP were found. These results suggest that industrial blanching, freezing, and microwaving have mild impact on phytochemical levels in raw potatoes compared to par frying and subsequent baking or frying. Additionally, industrial products compare favorably to freshly prepared products in recovery of phytochemicals.