ArticleFood chemistry: X2022
Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 27 citations in OpenAlex.
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes.Food chemistry: X · 2024Article
- Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties.Foods (Basel, Switzerland) · 2024Article
- Phenolic and anthocyanin content characterization related to genetic diversity analysis ofFrontiers in plant science · 2022Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic, total carotenoid, vitamin C and phenolic acids of cooked potato were analyzed as well as the antioxidant activities. Results indicated that all the cooking methods showed negative effects on the contents of vitamin C, total phenolic, phenolic acids and DPPH radical-scavenging activity, but the effects were depended on the cooking methods, as frying, air-drying and roasting showed a more intensive decrease of total phenolic, phenolic acids and antioxidant activities than that of steaming or microwaving, regardless of the potato verities. From the perspective of remaining phytochemicals and antioxidant activities, Zhongshubahao might be an ideal potato sample and steaming or microwaving were optional methods for cooking potatoes.
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