The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored at 2 °C/24 h. Changes in starch, bioactive compounds and antioxidant properties varied depending on the treatment method. In general, higher retention of bioactive compounds was noted for tubers treated with “dry” methods, such as microwaving or grilling than for tubers treated with “wet” methods, e.g ., boiling in water, steam cooking or cooking in a combi oven. These samples were also characterised by a higher resistant starch content. Cold storage resulted in an increase in the proportion of resistant starch. Total phenols content ranged from 210.96 (boiling) to 348.46 mg/100 g DW (grilling) and vitamin C content ranged from 43.79 (boiling) to 68.83 mg/100 g DW (microwaving). DPPH radical scavenging activity was the highest for the grilled tubers. The results indicate microwaving and grilling as the most favourable thermal treatments of potato.

中文翻译：

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不同热处理方法对马铃薯淀粉和生物活性化合物的影响

该研究检查了各种热处理方法对 Lord 品种马铃薯块茎的淀粉、多酚、维生素 C、抗氧化活性和矿物质化合物的变化的影响。热处理后，为了确定淀粉的进一步转化，将马铃薯储存在 2°C/24 小时。淀粉、生物活性化合物和抗氧化特性的变化因处理方法而异。一般而言，用“干”方法（例如微波或烧烤）处理的块茎比用“湿”方法（例如，在水中煮沸、蒸汽烹饪或在组合烤箱中烹饪）处理的块茎具有更高的生物活性化合物保留率。这些样品的特征还在于更高的抗性淀粉含量。冷藏导致抗性淀粉比例增加。总酚含量为 210。96（煮沸）至 348.46 mg/100 g DW（烧烤），维生素 C 含量范围为 43.79（煮沸）至 68.83 mg/100 g DW（微波）。烤块茎的DPPH自由基清除活性最高。结果表明，微波和烧烤是马铃薯最有利的热处理方式。