GEOLINKS International Conference 2020, Book 1
EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS
Assoc. Prof. dr. Despina-Maria Bordean, Assoc. Prof. dr. Aurica Breica Borozan, Lecturer dr. Gabriel Bujanca, Assoc. Prof. dr. Camelia Cioban, Lecturer dr. Delia-Gabriela Dumbrava
Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contains a significant levels of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products.
potato, CUPRAC method, antioxidants, polyphenols, graphical fingerprint