Saturday, 28 March 2015

Tomorrow's industry leaders are trained at 2015 PILI

Tomorrow's industry leaders are trained at 2015 PI...

  The Potato Industry Leadership Institute (PILI) Class of 2015 included twenty-seven potato grow...

Campaign “Cook Your Own Potatoes”, supported by Olympic athlete

Campaign “Cook Your Own Potatoes”, supported by Ol...

Potato Council has added an exciting new dimension to its successful ‘Cook Your Own Potatoes’ projec...

Horsch won "Best new product or innovation" category at LAMMA’15 Award

Horsch won Best new product or innovation catego...

The equipment manufacturer Horsch UK won the “Best New Product or Innovation” at LAMMA’15, the annua...

H.J. Heinz Company and Kraft Foods Group to form the Kraft Heinz Company

H.J. Heinz Company and Kraft Foods Group to form the Kr...

H.J. Heinz Company and Kraft Foods Group, Inc. announced they have entered into a definitive merger agr...

Consumer needs drive potato innovation strategy

Consumer needs drive potato innovation strategy

  Head of Potato Council R D Dr Mike Storey discusses Potato Council’s new Research and Innovation Str...

The US FDA gave green light to six varieties of GMO potatoes

The US FDA gave green light to six varieties of GMO pot...

  The U.S. Food and Drug Administration completed its evaluation for six varieties of potatoes genetic...

TOMRA launches its newest peeling solution for seasonal vegetables and fruit processors

TOMRA launches its newest peeling solution for seasonal...

  TOMRA Sorting Food will reveal the latest addition to its steam peeling portfolio at Anuga FoodTec, ...

Loma launches its new X-ray contaminant inspection machine

Loma launches its new X-ray contaminant inspection mach...

  The equipment manufacturer Loma Systems launched its new X-ray contaminant inspection machine, a mod...

Key Technology expands global customer service and support

Key Technology expands global customer service and supp...

  Key Technology announces the expansion of its global customer service and support, helping food proc...

Potatoes are back on WIC, a nutritional program for women, infants and children in USA

Potatoes are back on...

The National Potato Council (NPC) from USA succeeded to put ...

Exclusive interview with the director of Urschel Laboratories, Inc: The Urschel team is a very strong one

Exclusive interview ...

What began with one man's invention more than 100 years ago ...

Important investment in Lamb Weston frozen food facility in Netherlands will add capacity and jobs

Important investment...

Lamb Weston / Meijer, a joint venture between US-based ConAg...

Thanksgiving Feast, a new line of kettle-cooked potato chips

Thanksgiving Feast, ...

Boulder Canyon Foods introduces Thanksgiving Feast, a new ...

Potato Week 2014 to take place on October 6-12

Potato Week 2014 to ...

The dates for Potato Week 2014 are October 6-12 and the camp...

Indian Government will procure 6,600 tones of potato from farmers

Indian Government wi...

The State Government announced its decision to procure 6,6...

Company launches a new solution for potato sprouting

Company launches a n...

  BioSafe Systems announces the introduction of ARRET Spr...

Seed Industry Event conference tackles key industry concerns

Seed Industry Event ...

The recent Seed Industry Event, organized by British Potato ...

Armenia registered an important growth in potato exports in 2014

Armenia registered a...

Armenian potato exports totaled about 20,600 tons, compared ...

McDonald’s does not plan to use J.R. Simplot's GMO potatoes

McDonald’s does not ...

A huge debate is happening these days in the USA involving...

In the first known study to address the effects of potato consumption on antioxidant status, oxidative stress and inflammation in humans, a team of research scientists worked with a group of Washington adult males to test the hypothesis that antioxidants from coloured potatoes would decrease susceptibility to chronic diseases.

In the six-week study, three groups of 12 healthy, 18- to 40-year-old males from Washington State University and the surrounding communities consumed 150g of cooked potatoes-white-, yellow- or purple-fleshed-once a day. Blood tests were performed at the beginning and at six weeks to analyze for indications of antioxidant status, oxidative stress, and inflammation.

The research team of Kerrie L. Kaspar, Jean Soon Park, Bridget D. Mathison and Boon P. Chew from the School of Food Science, Washington State University, Pullman; and Charles R. Brown and Duroy A. Navarre from the USDA-Agricultural Research Service, Prosser, reported the findings in the American Society for Nutrition's November 24 issue of the on-line Journal of Nutrition.

To maximize retention of bioactive compounds, whole potatoes were boiled in a steam kettle for about 25 min, immediately cut into quarters, frozen in sealed plastic bags, and stored at -35C (-31F) until use. To minimize destruction of the bioactive compounds, potato recipes used quick-cook methods such as soups, mash and stir-fry.

The potato is the most commonly consumed vegetable in the US. In addition to high concentrations of vitamin C and iron, the highly-coloured potato varieties are rich in antioxidants, including phenolic acids, anthocyanins and carotenoids. Consumption of foods rich in antioxidants is associated with a lower incidence of chronic diseases such as cardiovascular disease, atherosclerosis, rheumatoid arthritis and cancer.

Potatoes were analyzed for phenolic acids, anthocyanins, and carotenoids. Compared with white potatoes, the yellows had higher concentrations of phenolic acids and carotenoids, whereas the purples had higher concentrations of phenolic acids and anthocyanins. Yellow potatoes are rich in lutein and can provide up to 10 times more carotenoids than their white-flesh counterparts. However, antioxidant concentrations in potatoes have been reported to vary greatly among cultivars based on genotype, location and year grown, the report cautioned.

Overall, the scientists documented that consumption of both yellow and purple potatoes decreased oxidative damage and inflammation in participants compared with those who consumed white potatoes. "This offers consumers an improved nutritional choice in potato consumption," the report concluded. "The potential physiological benefits of consuming pigmented potatoes should be explored in persons with chronic disease." Not to mention women.

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