Phenolics
Potato is a wholesome and versatile food that is not only rich in carbohydrtaes but also have variety of nutritional compounds. Due to its potential to produce more dry matter, protein and minerals per unit area, potato can be a better staple crop compare
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Phenolics Bandana, Vineet Sharma, Nitasha Thakur, Pinky Raigond, and Brajesh Singh
Abstract
Potato is a wholesome and versatile food that is not only rich in carbohydrtaes but also have variety of nutritional compounds. Due to its potential to produce more dry matter, protein and minerals per unit area, potato can be a better staple crop compared to cereals. Because of the beneficial effects on health, compounds present in colored (yellow, red, and purple flesh) potatoes such as phenols and carotenoids are very important and therefore they are highly desirable in the human diet. Phytonutrients are antioxidants that reduce or inhibit oxidative processes in human body and food products. Free radicals or reactive oxygen species are responsible for the degenerative reactions and are associated with many chronic diseases during metabolism. Antioxidants such as polyphenols, anthocyanins and ascorbic acid, etc., help the body to neutralize free radicals. Due to more per capita consumption of potatoes compared to other vegetables, breeders are focusing on development of new potato varieties rich in antioxidants, viz. phenols, carotenoids, and ascorbic acid so as to increase the availability of antioxidants to large populations worldwide. In this chapter an attempt was made to retrace the information on potato phenols that differ with the cultivar, growing location, cultural practices adopted during cultivation, maturity at harvest, subsequent storage, processing parameters, different cooking methods, and other related factors. Keywords
Antioxidant · Nutritional security · Phenols · Processing · Phytonutrient · Quality Bandana (*) · V. Sharma ICAR-Central Potato Research Institute Campus, Meerut, Uttar Pradesh, India e-mail: [email protected] N. Thakur · P. Raigond · B. Singh Crop Physiology, Biochemistry & Post-Harvest Technology Division, ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India # Springer Nature Singapore Pte Ltd. 2020 P. Raigond et al. (eds.), Potato, https://doi.org/10.1007/978-981-15-7662-1_8
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Introduction
Potatoes contain carbohydrates, dietary fiber, high-quality proteins, vitamins, minerals, and polyphenols. Carotenoids are also present in low concentration in white-/cream-fleshed potatoes and in high concentration in yellow potatoes. Potatoes are popular component of diet not only because of their low cost but also because of their nutritional quality. The major antioxidants present in potato are ascorbic acid and polyphenols. Antioxidative potential of potato was understood lately and now it is becoming popular as low-cost antioxidant-rich commodity. Antioxidants present in food play an important role in amelioration of lipid peroxidation in both animal and plant tissues. Antioxidants not only retain the quality of food but also reduce the risk of disease development (Matsuzoe et al. 1999). Potatoes contribute significantly to the antioxidant activity of the diet, since their consumption is quite high than many other vegetables. The most import
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