Chapter 14 - Bioactive Components in Potatoes as Influenced by Thermal Processing

Abstract

Potatoes are increasingly consumed worldwide, being cooked in diversified ways. Apart from being a recognized source of carbohydrates, protein of high biological value, and minerals, they also contain important minor bioactive compounds. These include vitamins, carotenoids, and diverse phenolic compounds that, although being present in minor amounts, might represent an important contribution to their daily ingestion due to the elevated consumption of potatoes. The concentration and stability of these bioactive compounds, however, is known to be affected by the thermal processes used during home cooking or industrial processing, requiring effective studies to reduce their loss. Still, independently of the thermal methods used, potato variety and unpeeled cooking are determinant factors. New emerging technologies are being tentatively implemented for cooking/preservation but most studies are still focusing on the textural and sensorial changes while special attention should also be paid to the effect on bioactive compounds.