Journal
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1131-1137Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.002
Keywords
Potato; Carotenoids; Nutrition; Cooking; Boiling; Andean; Native
Funding
- HarvestPlus Challenge Program
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The effect of boiling on the concentrations of total and individual carotenoids was determined by spectrophotometry and HPLC, in a group of native Andean potato accessions with diverse intensities of yellow flesh colours. Changes in concentrations due to boiling varied significantly among accessions. Boiling significantly reduced the violaxanthin and antheraxanthin concentration of all the accessions. However, the lutein and zeaxanthin concentrations of boiled tubers were not affected or were higher than the concentrations in raw tubers. The intermediate yellow fleshed accession 701862 showed the highest lutein concentration (above 200 mu g/100 g, FIN) and the deep yellow fleshed accession 704218 showed the highest concentration of zeaxanthin (above 1000 mu g/100 g. FW) in raw and boiled tubers. Boiled potatoes of deep yellow fleshed varieties are a significant source of zeaxanthin (above 500 mu g per 100 g fresh weight basis). (C) 2011 Elsevier Ltd. All rights reserved.
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