The Relationship of Anthocyanins with Color of Organically and Conventionally Cultivated Potatoes

Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. Potato tubers contain significant amounts of anthocyanins. The aim of this research was to determine the content of anthocyanins and its relationship with the colour of organically and conventionally cultivated potato varieties. In the research eight potato samples of three potato varieties were analysed on anthocyanins, dry matter content and colour. Obtained results show that there was no significant influence on amount of anthocyanins between different cultivation environments (p>0.05) while between varieties-significant difference (p<0.05). Strong correlation between the amount of anthocyanins and colour was determined

Nutritional Composition of Freshly Harvested and Stored Latvian Potato (Solanum tuberosum L.) Varieties Depending on Traditional Cooking Methods

The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods