Tuesday, 31 May 2016

PotatoEurope 2016: Numerous Dynamic Demonstrations Over 23 Hectares

PotatoEurope 2016: Numerous Dynamic Demonstrations...

 PotatoEurope is the largest open-field event devoted to the potato in Europe, which will cover an...

Europatat’s Main Theme for 2016: “Adapting Business to Change and Uncertainty”

Europatat’s Main Theme for 2016: “Adapting Busines...

  This year’s Europatat congress takes place in Brussels, on June 1-2 and is organized in conjunc...

Global Cold Chain Expo: 25,000 Square Feet for Products, Services and Technologies

Global Cold Chain Expo: 25,000 Square Feet for Pro...

  The Global Cold Chain Expo, created in partnership with the Global Cold Chain Alliance and the ...

Bosch Packaging Technology increases its sales, with a focus on Asia-Pacific region

Bosch Packaging Technology increases its sales, with a ...

  Bosch Packaging Technology increased its sales from EUR 1.18b in 2014 to 1.3b in 2015, representing ...

Ammeraal Beltech Acquires Australian Partener Rydell

Ammeraal Beltech Acquires Australian Partener Rydell

Ammeraal Beltech, the developer and manufacturer of process and conveyor belting, headquartered in Alkm...

Givaudan to Acquire Spicetec Flavors & Seasonings from ConAgra Foods

Givaudan to Acquire Spicetec Flavors Seasonings from ...

  Givaudan, one of the global leaders in the creation of fragrances and flavors, strengthens capabilit...

Case Study: The Experience of Potato Producer Nedato with a Sorting Solution from TOMRA

Case Study: The Experience of Potato Producer Nedato wi...

 The Nedato is a cooperative of 500 farmers, which has been producing quality potatoes to customers acr...

Tong Engineering Introduces New Cleaner Loader Crop Transfer Machine

Tong Engineering Introduces New Cleaner Loader Crop Tra...

   Tong Engineering is set to introduce a new Cleaner Loader crop transfer machine to its latest range...

Kiremko Builds a New French Fries Line in Belgium

Kiremko Builds a New French Fries Line in Belgium

  Kiremko announced they had started to build a new French fries line in Belgium, with a capacity of 1...

Processed potatoes in EU worth EUR10b in 2014

Processed potatoes i...

  Processed potatoes (mainly frozen chips and crisps) wer...

Aviko Introduces a Guide for Gluten-free Catering

Aviko Introduces a G...

 The potato processor Aviko is supporting caterers during ...

Americans Were Asked which Lay's Flavors Stay and which Go

Americans Were Asked...

   For the first time in brand history, the Lay's brand a...

TOMRA Sorting Food: steam peeling can reduce the waste within the potato industry

TOMRA Sorting Food: ...

 The manufacturer of sensor-based food sorting systems, TO...

Australian Company Makes Potatoes Melt When Exposed to High Temperatures

Australian Company M...

  The Australian Research and Development company Potato ...

Researchers Develop Nutrient-rich Purple Potato

Researchers Develop ...

  A group of researchers from CSU have recently developed...

Search Begins for Scottish Strategic Potato Farm

Search Begins for Sc...

  AHDB has announced the quest for the first farmer host ...

£150K potato storage fellowship cultivates cutting edge research

£150K potato storage...

  Capitalizing on work from the horticulture sector, Dr R...

Company launches new formulation of biofungicide

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

Welsh potato growers get latest know-how on Potato Day

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

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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Latest Events

Jun 1st 2016 - Jun 2nd 2016
Europatat Congress 2016
Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016
Sep 14th 2016 - Sep 15th 2016
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