EFFECT OF PROCESSING METHOD ON THE QUANTITY OF BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN POTATO TUBER POWDER

Abstract

The research for the quality of potato tuber powder was performed in 2023-2024 in laboratories of Plant-based raw food and Open access center of plant-based raw material quality research at the VMU Agriculture Academy. Different varieties of potato tubers with colored flesh 'Violet  Queen', 'Blue Star', and 'Mullberry beauty' were used to produce potato powder. The potato tubers were treated in three different ways before being dried: 1) the tubers were boiled with the peel; 2) the tubers were boiled without the peel; 3) the tubers without the peel were slowly boiled (1 hour) in a vacuum at low temperature (85 °C). The potato tubers were dried at 50 °C for 12 hours in a drying oven. In the potatoes powder the amounts of total phenolic compounds, total flavanoids, total anthocyanins, as well as their antioxidant activity were examined. The performed researched showed that the cultivar and the type of treatment before drying used had a significant influence on the amount of flavanoids, total phenolic compounds and the antioxidant activity in the potato powder. The significantly highest contents of total flavanoids and total anthocyanins were found in the powder of 'Violet Queen' tubers boiled with the peel. The highest antioxidant activity was found in 'Violet Queen' powder made from tubers that had been boiled with the peel and slow-boiled in vacuo before drying.