Amber Furrer, Dennis P. Cladis, Anne Kurilich, Ramesh Manoharan, Mario G. Ferruzzi (2016). Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food Chemistry, 218:47-55.
Dept. of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States
Dept. of Nutrition Science, Purdue University, 700 W State St., West Lafayette, IN 47907, United States
McCain Foods Ltd., 2275 Cabot Dr, Lisle, IL 60532, United States
Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States.
Reported content and process stability of phenolics in potato products is inconsistent. Changes in phenolic content of select varieties through fresh and industrial preparation/reconstitution were assessed. Total chlorogenic acids (CQAs) ranged from 43 to 953 mg/100 g dw and were more concentrated in pigmented compared to white/yellow-fleshed potatoes. Anthocyanin (ANC) content ranged from 18.6 to 22.9 mg/100 g dw and were mainly present in the flesh of pigmented potatoes. Retention of phenolics through commercial processing ranged from 49 to 85% for pigmented varieties and 32–55% for white/yellow. CQA levels were reduced through processing but to a greater extent in white relative to pigmented potatoes. ANCs were well retained through industrial processing of pigmented potatoes (79–129%). Levels of CQA were significantly (p < 0.05) lower in some industrially versus freshly processed products but not for all products. While some differences exist, overall, industrially processed potato products compare favorably to fresh preparation in levels and recovery of phenolics.