Effect of Domestic Cooking on Total and Individual Carotenoid Profiles of Potato

doi:10.21203/rs.3.rs-4435442/v1

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Effect of Domestic Cooking on Total and Individual Carotenoid Profiles of Potato

https://doi.org/10.21203/rs.3.rs-4435442/v1

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published 01 Oct, 2024

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Total and individual carotenoid concentrations were determined in raw potato tubers of 6 varieties including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between color CIE L*a*b* and total carotenoid concentration, and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the 6 potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, β-carotene was not detected in all tested six potato varieties. The color value of coordinate b* was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin were the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying and microwave decreased the carotenoid contents, boiling is recommended as a preferred method associated the lowest loss rate of total and individual carotenoids.

Potato

Carotenoids

Variety

HPLC

Thermal treatment

Potatoes, especially yellow flesh potato contain significant content of various carotenoids (Lachman, Hamouz, & Orsák, 2016). Kotíková et al. (2016) found the total carotenoid content in 22 colour-fleshed potato varieties grown in the Czech Republic ranged from 35 to 722 µg/100 g FW. Van Dokkum, De Vos, & Schrijver (1990) found an average total carotenoid value of 75 µg/100 g FW. Granado, Olmedilla, Blanco, & Rojas-Hidalgo (1992) found in an early variety the major carotenoid to be lutein (12 µg/100 g FW), zeaxanthin (4 µg/100 g FW), and β-carotene (1 µg/100 g FW). Heinonen, Ollilainen, Linkola, Varo, & Koivistoinen (1989) found the major carotenoids to be lutein and zeaxanthin (13–60 µg/100 g FW) and β-carotene (3.2–7.7 µg/100 g FW). Müller (1997) found a total carotenoid content in potato tubers of 450 µg/100 g FW, which was constituted by violaxanthin (180 µg/100 g FW), antheraxanthin (130 µg/100 g FW), lutein (100 µg/100 g FW), zeaxanthin (0.16 mg/kg), neoxanthin (14 µg/100 g FW), β-carotene (5 µg/100 g FW), and β-cryptoxanthin (3 µg/100 g FW).

Carotenoids are highly unsaturated structures, which makes them sensitive to light, oxygen and heat (Tian, Chen, Ye, & Chen, 2016). Generally, cooking will cause a decrease in the carotenoid content in potatoes, but the previous reports on various fruits and vegetables have produced a mixed results. Craft, Wise & Soares (1993) and Zhang, & Hamauzu (2004) reported a measurable decrease in carotenoid content in cooked potatoes when compared to uncooked samples, while Dietz, Sri Kantha, & Erdman (1988), Granado, Olmedilla, Blanco, & Rojas-Hidalgo (1992), and Zafrilla, Ferreres, & Tomás-Barberán (2001) reported that the carotenoid content increased after cooking. The increasing of carotenoid during heat processing can be explained by some carotenoids bonded with proteins, which are dissociated during heat cooking (Burmeister et al., 2011). Blessington et al. (2010) found a total carotenoid content in 8 potato genotypes of 52–170 µg lutein equivalents per 100 g FW, and domestic cooking will lead to a decreasing of total carotenoid content, however the changes of individual carotenoids were not mentioned. The results of literature analysis show that, there are few reports about the effect of thermal treatments on the individual carotenoid content in potato tubers (Kotíková et al., 2016).

Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita are the main potato cultivation varieties in shandong province, mainly used for fresh consumption. The objectives of this study were to measure the color of potato flesh by colorimetric method, to determine total and individual carotenoid content by spectrophotometry and HPLC in these six potato varieties and to investigate the effects of domestic thermal treatments, baking, boiling, frying and microwaving on total and individual carotenoid content in two potato varieties Xisen No. 6 and Favorita, these two varieties were selected because they have yellow carotenoid-rich flesh.

2.1. Materials

Six potato varieties, Kexin 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody and Favorita were gifts from the Nation Engineering Research Center for Potato in Laoling, Shandong Province, China. The harvest time is June 15, 2017, the growth time for Kexin 1 is about 95 days, for Xisen No. 6 is about 90 days, for Atlantic is about 90 days, for Xisen No. 5 is about 90 days, for Shepody is about 100 days, and for the favorita is about 70 days. After harvest, these potato tubers were stored in ventilated clamps with electronically controlled environments, the storage temperature is 3–5 ^oC, and the relative humidity is 85%-95%, after six months storage, these potatoes were used for analysis.

Carotenoid standards, trans-violaxanthin, trans-antheraxanthin, were purchased from ChromaDex (Irvine, CA, USA), trans-lutein, and trans-zeaxanthin, were purchased from Cayman Chemical Company (Ann Arbour, MI, USA). High-performance liquid chromatography (HPLC) grade methanol, tert-butyl methyl ether was obtained from Shanghai Aladdin Bio-chem Technology Co., Ltd (Shanghai, China). Butylated hydroxytoluene (BHT) was purchased from Tianjin Kaixin Chemical Industry Co. Ltd. (Tianjin, China). Analytical grade acetone, petroleum ether was obtained from Rionlon Bohua (Tianjin) Pharmaceutical & Chemical Co., Ltd. (Tianjin, China).

2.2. Color detection

The flesh color properties of six potato varieties were evaluated in terms of the Commission Internationale de l’Eclairage (CIE) 1976 L*a*b* colorimetric method using a Color-Eye automatic differential colorimeter (X-Rite, Ci 7800). The CIE L*a*b* system was used as an important index to evaluate the color properties of potato (Seijo-Rodríguez, Escuredo, Rodríguez-Flores, & Seijo-Coello, 2018). L* represents color lightness ranges from 0 (black) to 100 (white), a* is the green (−) /red (+) axis, and b* is the blue (−) /yellow (+). Three to five undamaged tubers of each variety were cut in cross section, the color was detected immediately. A chromaticity diagram was generated according to the mean values of x, y by chromaticity coordinates calculation software (Version: 1.6.0.2), which contains CIE1931 2 degree field of view.

2.3. Thermal treatments

Potato tubers were washed, dried, peeled and diced into ~ 6 mm cubes with a knife. Samples were thoroughly mixed and randomized ~ 50 g samples were taken for cooking. Processing times and temperatures for the four thermal treatments were based on the previous literature (Blessington et al., 2010) with some changes. After cooking, the carotenoids of the cooked samples were extracted immediately.

2.3.1. Baking

A box-type oven (model KSL1400X, Hefei Kejing Materials Technology CO., LTD, China) was used for baking the potato cubes, samples (~ 50 g) were cooked for 15 min at 200°C. After cooking, the samples were removed from the oven and placed into a mortar and mashed with a pestle, the homogenized tissue was transferred into a 50 mL plastic centrifuge tube for carotenoid extraction.

2.3.2. Boiling

Samples (~ 50 g) were cooked for 10 min in boiling water in a 500 mL beaker with 300 mL ultrapure water, a single-linkage universal resistance furnace (Beijing Kewei Yongxing Instrument Co., LTD, China) was used as a heater to keep the water boiling. After cooking, the samples were removed from the beaker and drain off the water, mashed with mortar and pestle, the homogenized tissue was transferred into a 50 mL plastic centrifuge tube for carotenoid extraction.

2.3.3. Frying

Soybean oil was brought to 190°C in an electric fryer (model HY-871, Foshan Nanhai Bofei Mechanical and Electrical Equipment Co., Ltd., China). Potato samples (~ 50 g) were cooked for 1 min. After cooking, the samples were removed from the electric fryer, drain off the oil, mashed with mortar and pestle, and then the homogenized tissue was transferred into a 50 mL plastic centrifuge tube for carotenoid extraction.

2.3.4 Microwaving

Samples (~ 50 g) were cooked in a domestic microwave (model P70D20P-TD (W0), Guangdong Galanz Microwave Oven and Electrical Appliances Manufacturing Co., Ltd., China) for 2.5 min at medium baking temperature. After cooking, the samples were removed from the microwave, mashed with mortar and pestle, and then the homogenized tissue was transferred into a 50 mL plastic centrifuge tube for carotenoid extraction.

2.4. Carotenoids extraction

The protocol for carotenoids extraction of raw and cooked potato tubers was according to Burgos et al., (2009) with some changes. Approximately 15 g samples were mashed with a mortar and pestle, and then the homogenized tissue was transferred into a 50 mL plastic centrifuge tube, and extracted with 30 mL acetone by vortex blending for 2 min, centrifuge at 2200 rcf (Eppendorf 5810R, Hamburg, Germany) for 5 min, the pale yellow supernatant was collected. Extraction was repeated until the residue was devoid of color. Twenty mL petroleum ether was added to the mixed extracts to transfer the carotenoid by vortex blending for 5 min, the colored upper-phase (petroleum ether contains carotenoid) was separated from the acetone with a separatory funnel. An equivalent volume of 10% methanolic KOH was added to the petroleum ether phase to saponificate the carotenoid in the dark at room temperature overnight (16–20 h). BHT 0.1%, was added to the petroleum ether extract before saponification to prevent degradation of carotenoids. After saponification, the pH of the mixture solution was adjusted to 7.0 with 0.5 mol/L HCl. After ~ 30 min, the mixed solution divided into two layers, the bottom-phase was filtered through a 0.22 µm organic ultrafiltration membrane, 20 µL of the resulting saponified extracts was analyzed by HPLC. The recovery rate of the carotenoids was carried out following a previously reported method for vegetables (de Sá & Rodríguez-Amaya, 2004).

2.5. HPLC analysis

After filtration, 20 µL sample solution was directly injected into the HPLC, the method used was according to Burgos et al. (2009). The analysis was performed in an Agilent 1200 Series HPLC system (Agilent Technologies, USA), equipped with G1312A pump, and photodiode array detector (model G1315D) set at 450 nm, controlled by LC 3D ChemStation software. Separation was carried out on a YMC C30 polymeric column (3 µm, 4.6 mm×250 mm), the mobile phase of the (A/B) gradient was (A) methanol and (B) tert-butyl methyl ether. The content of tert-butyl methyl ether in the solvent was increased as follows: 7% (0 min to 15 min), 10% (35 min), 40% (45 min) and maintaining this proportion for 15 min. The flow rate was 0.8 ml/min with a re-equilibration of 15 min. Identification of the carotenoids was based on the combined analysis of the retention times, co-chromatography with pure standards and the visible absorption spectra obtained by the photodiodide array detector. Quantification was done by external calibration, individual carotenoids were expressed as micrograms (µg) per 100 g fresh weight.

2.6 Statistical analysis

Statistical evaluation was performed using the SPSS computer programme (SPSS Inc., Chicago, Illinois, USA). The influence of variety and thermal processing on carotenoid content was evaluated by two-way ANOVA. The loss rates of total and individual carotenoids after heat treatment were calculated by translating the data into dry base concentration.

3.1. Potato flesh colour characteristics

Color is an important quality parameter for raw potato tubers that is affected by certain pre- and postharvest factors and by the type of variety (Yang, Achaerandio, & Pujolà, 2016). Figure 1 shows the flesh color of the six tested potato varieties, Xisen No. 6 and Favorita had a deep yellow color, while Kexin 1, Atlantic, Xisen No. 5, and Shepody had a light yellow or cream color.

Table 1

Color parameters of the six potato varieties^*
Vavieties	L*	a*	b*	x	y
Kexin No. 1	57.45 ± 3.01ab	-1.27 ± 0.13d	14.56 ± 1.58a	0.3495 ± 0.0049a	0.3732 ± 0.0058a
Xisen No. 6	51.42 ± 6.04a	-2.62 ± 0.23b	40.12 ± 3.20c	0.4148 ± 0.0023c	0.4497 ± 0.0028c
Atlantic	57.44 ± 0.99ab	-1.63 ± 0.12cd	15.85 ± 0.37a	0.3512 ± 0.0012a	0.3762 ± 0.0009a
Xisen No. 5	58.69 ± 2.10ab	-1.48 ± 0.08d	17.40 ± 1.29a	0.3557 ± 0.0043a	0.3804 ± 0.0045a
Shepody	62.93 ± 1.74b	-1.94 ± 0.13c	13.91 ± 1.38a	0.3554 ± 0.0032a	0.3813 ± 0.0032a
Favorita	60.33 ± 2.61b	-3.24 ± 0.37a	32.08 ± 1.69b	0.3970 ± 0.0047b	0.4313 ± 0.0060b

^* Data are means ± standard deviation (n = 3 for Kexin No. 1 and Xisen No. 6, n = 5 for the other varieties), each sample comprised of 3–5 tubers, the same letters within the column are not significantly different (p>0.05), the CIE colour parameters are explained in the text.

As it can be observed, the color difference of six potato varieties is mainly reflected in the b* value (Table 1). Xisen No. 6 and Favorita with b* values of 40.12 ± 3.20 and 32.08 ± 1.69, are significant different (p<0.05) from the b* values of Kexin 1, Atlantic, Xisen No. 5, and Shepody. Xisen No. 6 is the most yellow potato variety observed by naked eye (Fig. 1), with the highest intensity b* and the lightest L* (51.42 ± 6.04). Xisen No. 6 and Favorita also can be distinguished by the value of the coordinate a*, with mean values of -2.62 ± 0.23 and − 3.24 ± 0.37, are significantly different from the other four potato varieties (p<0.05). Seijo-Rodríguez, Escuredo, Rodríguez-Flores, & Seijo-Coello (2018) measured the flesh color of 35 potato varieties with a Minolta colorimeter, and found that the yellow-fleshed potato showed significantly higher intensity b* value (35.8 ± 7.0) and the lightest L*.

Figure 2 shows the color coordinates of the six potato tubers in the CIE tristimulus chromaticity diagram. The color of six potato tubers are located in the same coordinate diagram according the values of x and y listed in Table 1. As can be seen, the locations of four potato tubers Kexin 1 (a), Atlantic (c), Xisen No. 5 (d), and Shepody (e) are close to the neutral, especially the samples Atlantic (c) and Xisen No. 5 (d) are overlapped in one point, thus, there is no big difference in the color amongst these four potato tubers. The color of the Favorita is relatively yellow than the four varieties mentioned above, Xisen No. 6 is the most yellow of the six varieties, the results were consistent with the total carotenoid content (Table 2).

Table 2

Total and individual carotenoid concentrations by spectrophotometry and HPLC in six potato varieties
Vavieties	Concentration (µg 100 g^− 1 fresh weight)^*
Vavieties	Total carotenoid	Violaxanthin	Antheraxanthin	Lutein	Zeaxanthin
Kexin No. 1	343.96 ± 6.81 c	27.17 ± 2.56 a	Tr	246.57 ± 5.41 e	Nd
Xisen No. 6	875.08 ± 11.71 e	344.03 ± 14.49 c	209.94 ± 5.20 b	230.84 ± 6.39 d	21.41 ± 3.02
Atlantic	230.35 ± 6.50 b	23.91 ± 1.44 a	Tr	153.82 ± 1.78 c	Nd
Xisen No. 5	96.48 ± 0.95 a	Tr	Tr	75.38 ± 2.36 a	Nd
Shepody	222.94 ± 6.63 b	22.29 ± 1.90 a	Tr	139.57 ± 2.54 b	Nd
Favorita	733.08 ± 7.81 d	164.66 ± 10.87 b	59.57 ± 2.78 a	231.53 ± 14.97 d	Nd

^* Data are means ± standard deviation (n = 3), the same letters within the column are not significantly different (p>0.05), Tr = traces; Nd = not detectable, total carotenoid was by spectrophotometry and the individual carotenoids by HPLC.

3.2. Total and individual carotenoid concentrations

Total and individual carotenoid concentrations determined in the six potato varieties were shown in Table 2. Xisen No. 6 had the highest total carotenoid concentration of 875.08 ± 11.71 µg/100 g FW, followed by Favorita of 733.08 ± 7.81 µg/100 g FW, these two potato varieties with lutein, violaxanthin, and antheraxanthin as the principal carotenoids (Fig. 3 and Table 2). Previous study (Burgos et al., 2009) also reported that the major carotenoids in 23 potato varieties are lutein, zeaxanthin, violaxanthin, and antheraxanthin, and that the specific composition of carotenoids depends on the variety.

Lutein was the predominant carotenoid in the six tested potato varieties in this study. Lutein ranging from 75.38 ± 2.36 to 246.57 ± 5.41 µg/100 g FW in Xisen No. 5 and Kexin No. 1, respectively (Table 2), this value is lower than the highest lutein concentration found for yellow fleshed diploid clones from S. phureja and S. stenotonum (531µg /100 g FW) (Lu, Haynes, Wiley, & Clevidence, 2001) but higher than that found in yellow fleshed accession 703308 varieties (211 µg/100 g FW) (Burgos et al., 2009). Nesterenko, & Sink (2003) measured carotenoid profiles of 19 potato genotypes and found that the major carotenoid in Atlantic is lutein (21.3 ± 1.6 µg/100 g FW), violaxanthin and antheraxanthin are very low, of 4.1 ± 0.5 µg/100 g FW and 3.9 ± 0.4 µg/100 g FW, respectively. Lutein as one of the main carotenoids in potato tubers has attracted interest, since people consuming potato varieties containing considerable lutein content may raise serum lutein concentrations which have been linked to a reduced risk for humans to be afflicted with age-related macular degeneration (AMD) (Olmedilla, Granado, Blanco, Vaquero, & Cajigal, 2001; Landrum & Bone, 2001).

Except for Xisen No. 5, the other five potato varieties contain considerable violaxanthin, especially Xisen No. 6 and Favorita, of 344.03 ± 14.49 µg/100g FW and 164.66 ± 10.87 µg/100g FW respectively. Antheraxanthin was only detected in Xisen No. 6 and Favorita, with concentration of 209.94 ± 5.02 µg/100g FW and 59.57 ± 2.78 µg/100g FW respectively. These concentrations exceed those previously reported for yellow fleshed potato varieties grown in Germany (7.7–66 µg/100 g FW) (Breithaupt & Bamedi, 2002), but lower than that found in yellow fleshed accession 703654 varieties (376 µg/100 g FW) (Burgos et al., 2009).

Zeaxanthin was only detected in Xisen No. 6, with a concentration of 21.41 ± 3.02 µg/100 g FW, this value is lower than 600 µg/100 g FW in yellow or deep yellow flesh potato varieties reported by Burgos et al. (2009).

Another important carotenoid β-carotene was not detected in all tested six potato varieties in this study, though some previous researchers reported that β-carotene is one of the major carotenoid in potato tuber (Granado, Olmedilla, Blanco, & Rojas-Hidalgo, 1992; Heinonen, Ollilainen, Linkola, Varo, & Koivistoinen, 1989). However, Burgos et al. (2009) determined 23 potato varieties and found that β-carotene was very low or not present. Breithaupt & Bamedi (2002) also reported that white and yellow fleshed potatoes grown in Germany contain very low content of β-carotene. Some researchers even concluded that potatoes are among the most commonly consumed vegetables serve as a major source of vitamin C, not an important source of provitamin A, due to minor constituents of β-carotene (Iwanzik, Tevini, Stute, & Hilbert, 1983; Breithaupt & Bamedi, 2002). However, according to Van Eck (2006), enhancement of β-carotene content in potato tubers can be achieved by reducing β-carotene hydroxylase activity.

3.3. Relationship between potato colour and total carotenoid content

The color CIE parameter b* was positively and significantly correlated with total carotenoid content, y = 8.52 + 0.033x (R = 0.929, p<0.001). Total carotenoid concentration was positively and significantly correlated with violaxanthin, and lutin concentrations (R = 0.944 and 0.990, respectively, p < 0.001), which is consistent with the results of Burgos et al. (2009).

3.4. Effect of heat treatment on the carotenoid content

The effect of heat treatment on the total and individual carotenoid content of two yellow potato varieties Xisen No. 6 and Favorita are listed in Table 3. As can be seen, all four thermal treatments baking, boiling, frying and microwaving decreased the total carotenoid contents. Regardless of potato varieties, the differences of total carotenoid loss rate between the four thermal treatments are significant (p<0.05).

Table 3

Effect of cooking methods on the total and individual carotenoid concentrations^*
Vavieties	Cooking methods	Concentration (µg 100 g^− 1 fresh weight)
Vavieties	Cooking methods	Total carotenoid	Loss rate (%)	Violaxanthin	Loss rate (%)	Antheraxanthin	Loss rate (%)	Lutein	Loss rate (%)	Zeaxanthin	Loss rate (%)
Xisen No. 6	Baking	759.54 ± 2.91g	13.20	253.97 ± 0.48f	26.18	169.36 ± 0.60g	19.33	215.39 ± 3.13e	6.69	19.54 ± 0.27c	8.73
	Boiling	848.20 ± 0.72h	3.07	303.44 ± 6.14g	11.80	189.43 ± 0.91h	9.77	229.06 ± 3.51f	0.77	20.83 ± 0.52d	2.71
	Frying	677.34 ± 4.81e	22.60	218.81 ± 2.94e	36.40	145.05 ± 2.04f	30.91	189.70 ± 2.70c	17.82	18.48 ± 0.69b	13.69
	Microwaving	436.09 ± 4.83b	50.17	129.39 ± 0.53c	62.39	85.91 ± 1.65e	59.08	132.78 ± 4.65b	42.48	12.22 ± 0.38a	42.92
Favorita	Baking	624.27 ± 2.86d	14.84	128.81 ± 2.38c	21.77	48.68 ± 1.04c	18.28	205.33 ± 3.01d	11.32	Nd
	Boiling	706.72 ± 1.92f	3.60	138.40 ± 1.15d	15.95	52.51 ± 1.12d	11.85	224.84 ± 2.58f	2.89	Nd
	Frying	557.12 ± 6.58c	24.00	105.51 ± 0.87b	35.92	42.67 ± 0.93b	28.37	185.06 ± 3.20c	20.07	Nd
	Microwaving	347.00 ± 3.25a	52.67	56.46 ± 3.45a	65.71	24.22 ± 0.47a	59.34	119.20 ± 4.67a	48.52	Nd

^* Data are means ± standard deviation (n = 3), means followed by the same letters within the column are not significantly different (p>0.05), Nd = not detectable, the calculate method of loss rate is explained in the text.

Table 3 shows, boiling had the smallest effect on decreasing of total and individual carotenoids, which resulted in lose rates of total carotenoid of 3.07% and 3.60% in Xisen No. 6 and Favorita, respectively. The effect of microwaving on total and individual carotenoids decreasing was the greatest, results in loss rates of 50.17% and 52.67% in Xisen No. 6 and Favorita, respectively. These results were reversed to previous study by Blessington et al. (2010), maybe the literature applied 25 min to boil potato is too long, we found that 10 min is enough for boiling potato cubes, long time will lead to a pot of mashed potatoes.

According to Blessington et al. (2010), it seems like boiling will result in the highest loss rate of total carotenoid when compared to the other three thermal treatments baking, frying and microwaving. However, the changes of individual carotenoids were not investigated in their study. Anyway,

As for the individual carotenoids, violaxanthin followed by antheraxanthin are the most heavily affected by heat cooking. Microwaving leads to 62.39% and 65.71% loss rates of violaxanthin in Xisen No. 6 and Favorita, respectively, which are significantly higher than that of lutein, 42.48% and 48.52% in Xisen No. 6 and Favorita) (p<0.05). During the boiling, the loss rates of lutein were 0.77–2.89% in Xisen No. 6 and Favorita, the loss rates of violaxanthin were 11.80% and 15.95% in Xisen No. 6 and Favorita, the loss rates of antheraxanthin were 9.77% and 11.85% in Xisen No. 6 and Favorita. The same data trends can be found by the other two thermal treatments (Table 3). Therefore, the decreasing of lutein by domestic cooking was less when compared to other two carotenoids violaxanthin and antheraxanthin, which is in agreement with the paper of Kotíková et al. (2016). Zeaxanthin was not found in uncooked and cooked Favorita (Table 2, Table 3), but according to the results of Xisen No. 6, it is safe to infer that the zeaxanthin is less affected when compared with both violaxanthin and antheraxanthin. For different plant food, the contents of individual carotenoids vary greatly after heat treatment. Zhang & Hamauzu (2004) investigated the effect of domestic cooking on the amount of individual carotenoids of broccoli, found that the content of lutein increased while the β-carotene, violaxanthin, and total carotenoids decreased after the conventional and microwave cooking.

Among six potato varieties tested in this study, Xisen No. 6 followed by Favorita have the highest total carotenoid concentration. The principal carotenoids determined are lutein, violaxanthin, and antheraxanthin. β-carotene was not detected in all tested six potato varieties. The color CIE parameter b* was positively and significantly correlated with total carotenoid content. Boiling is a recommended heat treatment associated with a lower loss of nutrients. Violaxanthin followed by antheraxanthin is the most heavily affected by heat cooking.

Author Information:

Corresponding Author

*E-mail:

Fankui Zeng, [email protected], Phone: +86-931-4968250, Fax: +86-931-8277088.

Acknowledgments

This work was supported by the China Agriculture Research System (Grant No. CARS-9), the Central Government Guiding Local Science and Technology Development Project in 2023 (YDZX2023029), the Gansu Planning Projects on Science and Technology (Grant No. 23CXNJ0013), and the Lanzhou planning project of science and technology (Grant No. 2023-3-39).

Interest Statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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published 01 Oct, 2024

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Reviewers agreed at journal
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Reviewers invited by journal
30 May, 2024
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30 May, 2024
First submitted to journal
27 May, 2024

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Effect of Domestic Cooking on Total and Individual Carotenoid Profiles of Potato

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Journal Publication

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Abstract

Figures

1. Introduction

2. Materials and methods

2.1. Materials

2.2. Color detection

2.3. Thermal treatments

2.3.1. Baking

2.3.2. Boiling

2.3.3. Frying

2.3.4 Microwaving

2.4. Carotenoids extraction

2.5. HPLC analysis

2.6 Statistical analysis

3. Results and discussion

3.1. Potato flesh colour characteristics

3.2. Total and individual carotenoid concentrations

3.3. Relationship between potato colour and total carotenoid content

3.4. Effect of heat treatment on the carotenoid content

4. Conclusions

Declarations

References

Status:

Journal Publication

Version 1