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Title: The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

Author
item Navarre, Duroy - Roy
item SHAKYA, ROSHANI - Washington State University
item Holden, Margaret
item KUMAR, SYAM - Washington State University

Submitted to: American Journal of Potato Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/20/2010
Publication Date: 5/2/2010
Citation: Navarre, D.A., Shakya, R., Holden, M., Kumar, S. 2010. The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers. American Journal of Potato Research. 87:350-359.

Interpretive Summary: New potatoes (also known as “baby” or “early” potatoes) are harvested at a young developmental age and have higher concentrations of many phytonutrients than mature tubers. A better assessment of the potential of new potatoes in the diet and their suitability as targets for further nutritional enhancement requires knowledge of how well relevant phytonutrients survive cooking. New potatoes from the cultivars ‘Piccolo,’ ‘Bintje’ and ‘Purple Majesty’ were either microwaved, baked, boiled, steamed or stir-fried. No significant decrease was observed in phytonutrients after cooking. This work reinforces the nutritional potential of new potatoes and has the potential to increase demand for this product and also positively impact public health.

Technical Abstract: New potatoes (also known as “baby” or “early” potatoes) are harvested at a young developmental age and have higher concentrations of many phytonutrients than mature tubers. A better assessment of the potential of new potatoes in the diet and their suitability as targets for further nutritional enhancement requires knowledge of how well relevant phytonutrients survive cooking. New potatoes from the cultivars ‘Piccolo,’ ‘Bintje’ and ‘Purple Majesty’ were either microwaved, baked, boiled, steamed or stir-fried. LCMS analysis showed that total phenolics, chlorogenic acids, flavonols and vitamin C did not significantly decrease after cooking by any of these methods. These data suggest that new potatoes may have an important role in more fully utilizing the nutritional potential of potatoes.