How To Boost the Antioxidant Levels in Potatoes
A study found that two simple methods of “stressing” potatoes more than doubles the levels of some antioxidants in these vegetables. The methods included immersing potatoes in salt water and adding a small electrical charge between 10 and 30 seconds; and immersing potatoes in water and subjecting them to ultrasound for 5 or 10 minutes.
The study team then measured antioxidant activity and the phenolic content and concluded that the stresses increased the amount of these compounds.
The five minutes of ultrasound, for instance, increased polyphenol levels by 1.2 times and other antioxidants by about 1.6 times. This study indicates that ultrasound or electric treatments can be useful for enriching antioxidant activity of potatoes. Antioxidants found in fruits and vegetables are considered to be of nutritional importance in the prevention of chronic diseases, such as cardiovascular disease, various cancers, diabetes and neurological diseases. The study was presented August 22, 2010 at the 240th national meeting of the American Chemical Society (ACS) in Boston.
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