The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk |
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| Authors: | Xue Ren Tiantian Tang Xinfang Xie Wenjun Wang Xuanming Tang Charles S Brennan Jie Zhang Zhidong Wang |
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| Affiliation: | 1. Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China;2. Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln, 7647 Christchurch, New Zealand |
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| Abstract: | The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB1, VB2, nicotinic acid, nicotinamide, VB7 and VB9. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB1, VB5 and VB6 after rinsing increased compared to soaking and blanching processes. However, VB1, nicotinamide, VB5, VB6 and VC decreased sharply after the stir-frying process. The content of VB1, nicotinic acid, nicotinamide, VB7 and VC retained the most after five steps compared to the control. In addition, there was no difference in VB9 contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process. |
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| Keywords: | Antioxidant capacity B vitamins cooking process potato vitamin C |
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