. 2023 May 5;10:1178797. doi: 10.3389/fnut.2023.1178797

Table 1.

Effect of different blanching conditions on the quality parameters of PP-1901 and LR variety potatoes.

PP-1901 variety
Samples	Control	WB	SB	MB₁₀₀	MB₃₀₀	MB₉₀₀
Physico-chemical parameters
Moisture content (%)	74 ± 1.4^A	75.54 ± 1.52^A	75.94 ± 0.59^A	75.84 ± 2.1^A	75.91 ± 1.66^A	74.75 ± 2.7^A
L*(lightness)	36.01 ± 2.01^C	54.59 ± 2.03^B	55.22 ± 1.86^B	54.14 ± 1.46^B	55.28 ± 1.86^B	67.01 ± 2.93^A
BI (Browning index)	20.80 ± 0.15^A	11.86 ± 1.22^B	4.54 ± 0.74^C	19.89 ± 1.86^A	4.50 ± 0.62^C	9.15 ± 1.37^B
Bioactive parameters
Total phenols (mg GAE/100 g)	562.8 ± 20.7^C	607.2 ± 20.9^B	641.1 ± 27.4^B	655.4 ± 39.5^B	766.67 ± 15.94^A	655.3 ± 20.7^B
Total flavonoids (mg QE/100 g)	314.55 ± 3.48^A	209.58 ± 2.27^B	265.44 ± 2.86^D	275.94 ± 2.79^BC	283.94 ± 2.87^B	269.87 ± 5.27^CD
Ascorbic acid (mg/100 g)	19.38 ± 0.14^A	9.11 ± 0.03^F	11.7 ± 0.14^E	17.47 ± 0.18^B	15.52 ± 0.42^C	12.54 ± 0.29^D
Total Anthocyanins (mg/100 g)	180.45 ± 4.01^AB	159.54 ± 4.51^C	166.86 ± 2.58 ^BC	176.25 ± 8.18 ^AB	180.68 ± 5.68^A	167.96 ± 2.91 ^ABC
DPPH (mg TE/g DW)	8.09 ± 0.66^D	11.32 ± 0.79^C	11.51 ± 0.45^C	15.02 ± 0.51^B	18.27 ± 0.38^A	11.59 ± 0.79^C
RPA (mg AAE/100 g)	48.72 ± 2.48^E	53.37 ± 1.26^D	57.53 ± 0.79^C	69 ± 0.87^B	73.43 ± 1.26^A	57.84 ± 0.37^C
MCA (μmol EDTA/100 g)	25.95 ± 0.34^D	27.15 ± 0.72^CD	28.32 ± 0.81^BC	26.26 ± 0.88^A	31.66 ± 0.97^CD	29.49 ± 0.71^B
FRAP (mg FeSO₄/100 g DW)	15.6 ± 0.45^D	16.13 ± 0.68^CD	17.46 ± 0.15^BC	18.5 ± 0.26^B	20.06 ± 0.41^A	17 ± 0.72^C
HRSA (%inhibition)	19.53 ± 0.45^C	21.24 ± 0.95^C	24.26 ± 1.1^B	27.26 ± 1^A	27.72 ± 1.19^A	24.54 ± 1.1^B
ABTS (μg TE/g DW)	7.4 ± 0.2^D	9.66 ± 0.15^C	12.72 ± 0.4^B	13.65 ± 0.5^B	15.71 ± 0.44^A	12.72 ± 0.29^B
LR variety
Physico-chemical parameters
Moisture content (%)	79.13 ± 0.87^A	81.7 ± 1.15^A	82.51 ± 1.86^A	79.4 ± 1.1^A	80.2 ± 1^A	79.7 ± 1.26^A
L*(lightness)	66.18 ± 1.2^B	69.78 ± 0.38^A	63.84 ± 0.36^C	57.63 ± 0.7^D	65.11 ± 0.67^BC	66.94 ± 1.1^AB
BI (Browning index)	34.58 ± 1.39^A	12.98 ± 0.66^D	13.99 ± 0.5^D	25.04 ± 0.83^B	10.07 ± 0.27^E	21.07 ± 0.83^C
Bioactive parameters
Total phenols (mg GAE/100 g)	166.37 ± 3.56^CD	173 ± 3.58^BCD	183.7 ± 4.09^B	176.99 ± 3.56^BC	214.51 ± 5.64^A	165.44 ± 3.68^D
Total flavonoids (mg QE/100 g)	26.12 ± 0.82^D	28.5 ± 1.25^CD	31.2 ± 0.86^BC	33.58 ± 1.33^AB	35.72 ± 0.47^A	32.07 ± 0.98^B
Ascorbic acid (mg/100 g)	14.65 ± 0.38^A	10.24 ± 0.29^D	9.53 ± 0.25^D	13.59 ± 0.36^B	12.56 ± 0.28^C	8.45 ± 0.27^E
Total Anthocyanins (mg/100 g)	23.48 ± 0.32^A	18.72 ± 0.28^D	19.52 ± 0.42^CD	21.58 ± 0.76^B	20.79 ± 0.63^BC	19.95 ± 0.42^CD
DPPH (mg TE/g DW)	2.18 ± 0.04^D	2.39 ± 0.08^C	2.45 ± 0.07^C	3.24 ± 0.02^B	3.46 ± 0.02^A	2.51 ± 0.08^C
RPA (mg AAE/100 g)	27.46 ± 0.4^F	36.63 ± 0.49^E	39.49 ± 0.05^D	48.88 ± 1.07^B	53.07 ± 0.61^A	46.48 ± 0.45^C
MCA (μmol EDTA/100 g)	6.23 ± 0.01^E	7.56 ± 0.04^D	8.62 ± 0.25^C	10.08 ± 0.02^B	12.6 ± 0.15^A	9.92 ± 0.04^B
FRAP (mg FeSO4/100 g)	4.92 ± 0.05^D	5.91 ± 0.1^C	6.28 ± 0.15^C	7.66 ± 0.28^B	8.6 ± 0.4^A	7.58 ± 0.32^B
HRSA (%inhibition)	8.45 ± 0.2^E	8.77 ± 0.1^DE	9.08 ± 0.03^D	9.79 ± 0.16^C	11.67 ± 0.27^A	10.5 ± 0.17^B
ABTS (μg TE/g DW)	2.58 ± 0.02^F	3.07 ± 0.05^E	3.77 ± 0.09^D	4.49 ± 0.02^B	5.16 ± 0.06^A	4.08 ± 0.05^C

Mean ± SD (n = 3) that do not share a superscript letter in a column are significantly different (p < 0.05).