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M. Ndambe Nzaramba on Muck Rack

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Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

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By Tyann Blessington, M. Ndambe Nzaramba, Douglas C. Scheuring, Anna L. Hale, Lavanya Reddivari
| Journal of Banking Regulation Verified
The influence of genotype, cooking method, and storage treatments on potato compounds associated with improved human health was analyzed. Antioxidant activity (AA), total phenolics (TP), and total carotenoids (xanthophyll carotenoids, CAR) were determined in eight genotypes using 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu reagent, and spectrophotometric absorbance, respectively.
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