Table 2.
Content of ascorbic acid (AA), dehydroascorbic acid (DHAA), vitamin C, phenolics and antioxidant activity of potatoes
| Compound | Sample | |||||
|---|---|---|---|---|---|---|
| Raw | Boiling | Steaming (steel pot) | Steaming (combi oven) | Microwaving | Grilling | |
| AA (mg/100 g DW) | 75.36 ± 0.03f | 42.59 ± 0.15a | 54.89 ± 0.12b | 60.87 ± 0.06d | 68.04 ± 0.08e | 59.15 ± 0.05c |
| DHAA (mg/100 g DW) | 1.06 ± 0.05b | 1.20 ± 0.11c | 1.46 ± 0.07d | 1.47 ± 0.06d | 0.79 ± 0.02a | 0.86 ± 0.01a |
| Vitamin C (mg/100 g DW) | 76.42 ± 0.08f | 43.79 ± 0.04a | 56.35 ± 0.05b | 62.34 ± 0.12d | 68.83 ± 0.06e | 60.01 ± 0.06c |
| Total polyphenols (mg/100 g DW) | 183.5 ± 2.1a | 210.9 ± 8.3b | 252.4 ± 5.2c | 247.8 ± 7.6c | 273.2 ± 3.9d | 318.5 ± 9.3e |
| Antioxidant activity (μmol TE/g DW) | 3.58 ± 0.07b | 3.06 ± 0.05a | 3.91 ± 0.09c | 3.85 ± 0.12c | 4.29 ± 0.08d | 5.57 ± 0.15e |
DW – Dry weight
Results are reported as mean value ± standard deviation
Means in the same row with different letters are significantly different (P < 0.05)