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Potato contains several phytochemicals such as phenolics, flavonoids, polyamines, and carotenoids, which are highly desirable in diet because of their beneficial effects on human health. The concentration and stability of these constituents are affected by several factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. The advances in analytical techniques have made possible the identification and understanding the functions of phytochemicals, particularly their antioxidant properties. The potatoes are stored and processed into a variety of products before consumption. In the present review, phytochemicals present in potatoes, factors affecting their content, stability and health benefits are discussed. Processing the potatoes rich in phytochemicals can play an important role in promoting the health of a large segment of population in the countries where potatoes form a substantial part of daily diet. |
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