Phenolic constituents levels in cv. Agria potato under microwave processing

Phenolic compounds have long been associated with flavour and colour characteristics of fruits and vegetables and actually attract a great interest due to their health protecting properties. In this work, the influence of different power input of microwave baking on the amount of protocatechuic acid (1), tryptophan (2), chlorogenic acid (3), neo-chlorogenic acid (4), and cryptochlorogenic acid (5) marker compounds left over in peeled and not-peeled potatoes (Solanum tuberosus L., Agria cultivar) was assessed. A high-performance liquid chromatographic (HPLC) method with diode-array detection (DAD) was used to identify and quantify compounds 1–5. Other tubers were used to perform analysis of raw potato (control) and traditional baking potatoes products (boiled potatoes). Dielectric behavior of the irradiated tubers was also investigated to emphasize if microwaves treatments are suitable for food processing in terms of nutritional factor preservation. The main results of this work consist on the relevance of the water contents in potato matrixes during the baking processes since these have a crucial role to keep lossy features, to avoid thermal damages and to preserve antioxidant. The best compromise in terms of short baking time and reduced water and phenolic losses is obtained using 500 W as power input.