The effect of wounding intensities on vitamins and antioxidant enhancement in potato products

The objective of the present study was to investigate the effect of wounding intensity on vitamins and antioxidant enhancement in potato products. The accumulation of phenolic compounds and the enhancement of antioxidant capacity was intensified with increased wounding intensity. According to the situation of vitamin retention under different wounding intensity, it can provide a basis for the precision of traditional potato dishes. Summary The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding intensity. Wounding intensity significantly induced VB1, VB2, nicotinic acid and nicotinamide accumulation in potato products, all of which were higher than that of control at each wounding intensity. Slice cutting increased the content of VB2, VB5, VB7 and VB9 compared with the control. Shreds cutting increased the content of nicotinic acid, nicotinamide and VC compared with the control. Chopped samples significantly increased the content of VB6, chlorogenic acid and coumaric acid. The wounding intensities also induced the accumulation of L‐phenylalanin ammonia lyase (PAL) activity. Superoxide dismutase (SOD) and peroxidase (POD) activities of potato products decreased after treated by cutting process.