Tuesday, 09 February 2016

FRUIT LOGISTICA 2016 becomes capital of fresh produce trade for three days

FRUIT LOGISTICA 2016 becomes capital of fresh prod...

  From February 3 to 5, FRUIT LOGISTICA in Berlin is the place to be for everyone that wants to k...

Perupas shortlisted for Fruit Logistica Innovation Award

Perupas shortlisted for Fruit Logistica Innovation...

  WOW! Colourful Perupas made by Dutch company HZPC were selected by the international Fruit Logi...

Givaudan celebrates ten years of ethical sourcing

Givaudan celebrates ten years of ethical sourcing

  Givaudan is marking a milestone in its journey to sustainable natural ingredients with an event...

ChemChina to acquire Syngenta at a value of over US$ 43 billion

ChemChina to acquire Syngenta at a value of over US$ 43...

  Syngenta has announced that earlier this February ChemChina has offered to acquire the company at US...

Kiremko starts construction works at new facility

Kiremko starts construction works at new facility

  On February 1, the construction of the new Kiremko building started in a festive way in Montfoort, T...

Potato cultivation programme lifting people out of poverty in Africa

Potato cultivation programme lifting people out of pove...

  The Irish Potato Coalition is a programme set up by Vita, an Irish NGO, which works with communi...

Sensor-based systems for the potato industry exhibited at Fruit Logistica 2016

Sensor-based systems for the potato industry exhibited ...

  A new edition of the Fruit Logistica trade show is set to take place in Berlin, Germany, between Feb...

AHDB launches website to improve potato chips quality

AHDB launches website to improve potato chips quality

  With the frying trade accounting for 12% of the Great Britain potato crop, ensuring quality across t...

Snack manufacturer Ibersnacks assesses its weigher-bagger equipment

Snack manufacturer Ibersnacks assesses its weigher-bagg...

  Snack manufacturers with high production outputs to pack and large orders to fulfil are among the mo...

FAM and Stumabo launch NECST - Next Evolution in Centrifugal Slicing Technology

FAM and Stumabo laun...

  FAM Stumabo developed NECST TM, an ambitious R D proj...

Potato chips in Canada - All dressed up

Potato chips in Cana...

  If you want to try potato chips with ketchup, dill pick...

Pasteurization - It’s all about safety first

Pasteurization - It’...

  Improved shelf life for food products is essential – no...

Kiremko and Packo present new product pump

Kiremko and Packo pr...

    Dutch manufacturer Kiremko and Packo, designer and c...

Company introduces potato starch for clean label food coatings

Company introduces p...

    Eliane™ Bind 12 is a potato starch with unique propert...

Company launches new formulation of biofungicide

Company launches new...

  Marrone Bio Innovations, a U.S. provider of bio-based p...

Welsh potato growers get latest know-how on Potato Day

Welsh potato growers...

  Over 50 potato growers gathered at the County Showground ...

Chile considered robust market for American agricultural equipment

Chile considered rob...

  In the most recently released U.S. Department of Commer...

Dundee-China collaboration discovers potential ‘Achilles heel’ of potato blight

Dundee-China collabo...

  Scientists working in Scotland and China have uncovered...

SmartStor controller wins Certificate of Merit at Lamma 2016

SmartStor controller...

  Lamma 16, the first major farming event of the year too...

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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