Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

Figures & data

Figure 1. Dry matter contents of different varieties of raw potato expressed as percentage (%). Vertical bars indicate the standard error of the means (n = 3).

Figura 1. Contenido de materia seca en diferentes variedades de papa cruda expresado como porcentaje (%). Las barras verticales corresponden al error estándar (n = 3).

Figure 2. Total polyphenols of raw, boiled and fried different potatoes varieties. Vertical bars represent standard error of the means (n = 3). Uppercase letters denote significant (Tukey test at p ≤ 0.05) differences among varieties for the same treatment. Lowercase letters denote significant (Tukey test at p ≤ 0.05) differences among treatments for the same variety.

Figura 2. Polifenoles totales en diferentes variedades de papa cruda, cocida y frita. Las barras verticales corresponden al error estándar (n = 3). Letras mayúsculas indican diferencias (Tukey para p ≤ 0,05) entre variedades para el mismo tratamiento. Letras minúsculas indican diferencias (Tukey para p ≤ 0,05) entre tratamientos para la misma variedad.

Table 1. Individual polyphenols on different varieties of raw, microwave and fried potatoes (mg/kg DW).

Tabla 1. Polifenoles individuales en diferentes variedades de papa cruda, cocida al microondas y frita (mg/kg PS).

	Chlorogenic acid	Caffeic acid	Cyanidin 3-rutinoside	Ellagic acid	Ferulic acid	p-Coumaric acid
Light-yellow
Raw	^a840.9 ± 97.8 Ba	56.3 ± 31.1Ca	37.9 ± 2.5 Ba	82.5 ± 0.2Ca	nd	nd
Microwave	483.9 ± 136.4 Bab	46.1 ± 21.5 Ba	39.7 ± 0.6 Ba	16.5 ± 7.2ABb	nd	29.8 ± 0.6Bb
Fried	151.8 ± 17.8 Ab	35.4 ± 3.7 Ba	nd	nd	nd	104.1 ± 13.6 Ba
Red
Raw	2214.5 ± 167.3 Aa	201.4 ± 57.2ABa	128.4 ± 30.2Aa	155.6 ± 13.6ABa	38.6 ± 3.7Ab	41.7 ± 8.2Ac
Microwave	1275.3 ± 158.1 Ab	145.7 ± 14.5ABa	75.9 ± 5.3ABb	56.8 ± 2.7Ab	nd	86.8 ± 3.2Ab
Fried	445.8 ± 67.9 Ac	38.2 ± 4.5Bb	nd	nd	nd	208.9 ± 27.1Aa
Red-white
Raw	2152.1 ± 202.6 Aa	183.4 ± 11.9ABa	46.2 ± 4.4 Ba	61.5 ± 2.4Ca	10.8 ± 0.3B	nd
Microwave	901.2 ± 83.8 Ab	68.8 ± 18.8ABb	72.2 ± 6.9ABa	30.6 ± 9.2ABa	nd	36.9 ± 6.5Bb
Fried	526.6 ± 25.5 Ab	36.1 ± 0.9Bb	nd	nd	nd	106.8 ± 25.9 Ba
Purple
Raw	2541.4 ± 87.1 Aa	129.6 ± 52.7Bb	233.8 ± 16.1Aa	100.4 ± 7.4BCa	53.5 ± 9.5Aa	40.8 ± 1.5Ab
Microwave	1237.9 ± 93.4 Ab	183.6 ± 18.1Aab	108.5 ± 19.6Ab	30.3 ± 0.8ABb	47.7 ± 0.3Aa	50.9 ± 6.1ABb
Fried	343.7 ± 89.6 Ac	281.1 ± 3.7Aa	nd	16.9 ± 0.4Ab	60.6 ± 2.3Aa	118.9 ± 7.2 Ba
Purple-white
Raw	2277.1 ± 58.9 Aa	132.9 ± 21.1 Ba	119.8 ± 0.8ABa	178.6 ± 3.8Aa	nd	nd
Microwave	765.4 ± 27.9 Bb	172.8 ± 13.5ABa	54.4 ± 1.4Bb	9.8 ± 0.5Bb	nd	15.1 ± 0.4Bb
Fried	362.1 ± 16.4 Ac	126.7 ± 4.9 Ba	nd	nd	nd	94.6 ± 5.9 Ba

^aValues are means ± standard error of the means (n = 5)

Means followed by different letters, uppercase and lowercase for varieties and cooking method (within the same variety), respectively, are statistically different according to Tukey test at p ≤ 0.05.

nd: not detected

^aLos valores son medias ± error estándar (n = 5)

Medias seguidas por diferentes letras, mayúsculas para variedad y minúsculas para método de cocción (dentro de la misma variedad), respectivamente, son estadísticamente diferentes de acuerdo al test de Tukey para p ≤ 0,05.

nd: no detectado.

Figure 3. Vitamin C contents of raw, boiled and fried different potatoes varieties. Vertical bars represent standard error of the means (n = 3). Uppercase letters denote significant (Tukey test at p ≤ 0.05) differences among varieties for the same treatment. Lowercase letters denote significant (Tukey test at p ≤ 0.05) differences among treatments for the same variety.

Figura 3. Vitamina C en diferentes variedades de papa cruda, cocida y frita. Las barras verticales corresponden al error estándar (n = 3). Letras mayúsculas indican diferencias (Tukey para p ≤ 0,05) entre variedades para el mismo tratamiento. Letras minúsculas indican diferencias (Tukey para p ≤ 0,05) entre tratamientos para la misma variedad.

Figure 4. Total antioxidant capacity of raw, boiled and fried different potatoes varieties. vertical bars represent standard error of the means (n = 3). Uppercase letters denote significant (Tukey test at p ≤ 0.05) differences among varieties for the same treatment. Lowercase letters denote significant (Tukey test at p ≤ 0.05) differences among treatments for the same variety.

Figura 4. Capacidad antioxidante total en diferentes variedades de papa cruda, cocida y frita. Las barras verticales corresponden al error estándar (n = 3). Letras mayúsculas indican diferencias (Tukey para p ≤ 0,05) entre variedades para el mismo tratamiento. Letras minúsculas indican diferencias (Tukey para p ≤ 0,05) entre tratamientos para la misma variedad.