2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Japanese scientists have found an easy and relatively inexpensive way to increase the number of beneficial antioxidants in potatoes. The new methods will improve the nutritional value of one of the favorite products of people around the world.
One way to do this is to expose the potatoes to electric shock, and the other is to treat the potatoes with ultrasound - high-frequency sound waves.
The head of the study, Professor Katsunori Hironaka, said that treating potatoes with ultrasound or electricity for five to thirty minutes increased the amount of beneficial antioxidants, including phenols and chlorogenic acid, by fifty percent.
During the study, the potatoes were immersed in water and exposed to ultrasound for ten minutes. Alternatively, the potatoes were immersed in brine for ten seconds and exposed to a weak electric current for twenty minutes.
The scientists measured the level of antioxidant activity and the content of phenols and came to the conclusion that after such stress the level of useful substances increases.
After exposure to ultrasound, the level of phenols increased 1.2 times and the level of other antioxidants increased 1.6 times. Earlier studies have shown that drought and various injuries contribute to the accumulation of beneficial phenolic substances in fresh produce.
Antioxidants in fruits and vegetables have great nutritional value and are able to prevent serious diseases such as diabetes, neurological problems and cardiovascular disease.
Professor Hironaka argues that new ways of mechanically affecting potatoes have a huge benefit in increasing sales of so-called functional products.
In addition to potatoes, there are certainly other products that can be subjected to mechanical impact, and it can increase the amount of nutrients in them.
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