ABSTRACT Five potatoes varieties both raw and microwave (800????W, 8????min) and fried (180???°C, 5????min) were evaluated. Colored-fleshed potatoes showed between 2- and 2.5-fold higher total polyphenols (TP, 2880.5?￠????3241.6????mg GAE/kg DW) than the light-yellow. Chlorogenic acid was predominant. However, related to the others identified phenols, microwave and fried presented different phenolic profile. Vitamin C and total antioxidant capacity were also higher on colored ones with values in the range of 260.7?￠????511.6????mg AA/kg DW and 344.1?￠????527.8????mg GAE/kg DW respectively. Microwave and frying reduced TPs and vitamin C. Conversely, microwave increased total antioxidant capacity in 1?￠????2-fold while frying reduced more than half compared to raw potatoes. Microwave and fried-colored potatoes represent an interesting alternative compared to light-yellow potatoes due to its contribution of phytochemicals to the consumer?￠????s diet.
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机译：摘要评价了五个马铃薯品种，分别是生的和微波的（800℃，8分钟）和油炸的（180℃，5分钟）。有色肉马铃薯显示的总多酚（TP，2880.5-3241.6-mg GAE / kg DW）比浅黄色高2至2.5倍。绿原酸占主导地位。然而，与其他相关的酚类，微波和油炸品表现出不同的酚类特征。彩色维生素的维生素C和总抗氧化能力也较高，其值在260.7％AA / kg DW和514.1mg AA / kg DW之间，在527.8mgAA / kg DW之间。 / kg DW。微波和油炸减少了总磷和维生素C。相反，微波将总抗氧化能力提高了1倍2倍，而油炸相比，生马铃薯减少了一半以上。与浅黄色马铃薯相比，微波和油炸马铃薯代表了一种有趣的替代方法，这是因为其对消费者的饮食具有植物化学成分的作用。
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