Effect of thermal processing on the content of phenols in pigmented potatoes (Solanum tuberosum L.)

Silke Hillebrand, Bianka Hüsing, Ulrike Schliephake, Dieter Trautz, Maria-E. Herrmann, Peter Winterhalter, Braunschweig and Osnabrück

Total monomeric anthocyanins, chlorogenic acids, and total polyphenols have been determined in three blue-fleshed potato varieties by HPLC-DAD and photometric analysis, with the objective of investigating the effect of processing on phenolic content and composition.

For the varieties Blaue Elise und Blue Salad Potato, processing significantly increased total phenol content, with slight increases in monomeric anthocyanins and chlorogenic acids. In the cultivar Blauer Schwede, cooking and steam boiling reduced the levels of monomeric anthocyanins, but increased the content of chlorogenic acids. Thermal treatment significantly enhanced the release of phenolic compounds [bound-form phenolics] from potato peel, but also accelerated the breakdown of the released compounds. The peels of pigmented potatoes are an excellent source of anthocyanins, chlorogenic acids, and other phenolic compounds, including caffeic and coumaric acids - depending on the cultivar.

Keywords: phenols, anthocyanins, potatoes, thermal processing

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