Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

Hellmann, Hanjo; Goyer, Aymeric; Navarre, Duroy A.

doi:10.3390/molecules26092446

Cited by 34 publications

(25 citation statements)

References 318 publications

(348 reference statements)

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“…Vitamin C is well-known by consumers for its contribution to immune defense, but it is also a strong antioxidant and a co-factor of several regulatory enzymes [6]. Other phytonutrients, such as carotenoids, flavonoids and phenolic acids, increase the beneficial properties of potato-derived products thanks to their well-characterized antioxidant and human health-promoting properties [7]. Polyphenols are considered potent inhibitors of inflammations, obesity and cardiovascular disorders.…”

Section: Introductionmentioning

confidence: 99%

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

D’Amelia

Sarais

Fais

et al. 2022

Foods

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Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.

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Section: Introductionmentioning

confidence: 99%

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

D’Amelia

Sarais

Fais

et al. 2022

Foods

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“…The antioxidant activity was lower in the red-skinned potatoes due to the lower content in anthocyanins compared to purple-fleshed varieties [ 28 ]. The health effects of antioxidant compounds, mediated by their radical scavenging activity, are well-known [ 29 ] and other studies reported that the pigmented potato varieties had the highest antioxidant capacity [ 9 , 28 , 30 ]. Thus suggesting that these cultivars for selection for a healthy human diet.…”

Section: Resultsmentioning

confidence: 99%

Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)

Ceci

Franceschi

Serni

et al. 2022

Foods

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Potatoes (Solanum tuberosum L.) are one of the most valuable agricultural crops, and the flesh of these tubers provides various classes of healthy compounds important for human nutrition. This work presents the results of a joint analysis of different chemical classes of compounds which provided insights on the metabolic characterization of pigmented and non-pigmented potato varieties collected from Italy. The identification of common or individual metabolic characteristics across the omic datasets (antioxidants, total polyphenolic content, polyphenols, and sugars) is conducted by Joint and Individual Variation Explained (JIVE), a data fusion multivariate approach. The common part of the multivariate model allowed the separation between non-pigmented and pigmented samples. Polyphenolic compounds were mainly responsible for the separation between purple-fleshed and red-skinned potatoes. An additional detailed analysis of the anthocyanin composition, including the acylated anthocyanins, allowed to pinpoint the diversities between the pigmented potato groups. Furthermore, the presence of an appreciable amount of hydroxycinnamic acids and anthocyanins in the purple-fleshed varieties, which are also characterized by a lower content of sugars, is found. Our results provide scientific evidence for the promotion of promising potato cultivars, which are characterized by a remarkable amount of various health benefit compounds.

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“…The composition and accumulation of anthocyanins were analyzed according to C.E. Lewis et al [15]. To determine the content of anthocyanins, we used pulp tissue and tuber skin.…”

Section: Methodsmentioning

confidence: 99%

Study of Anthocyanins in Tubers of Potato Hybrids (Solanum Tuberosum L.) of Primorsky Krai Selection

Kim¹,

Vozniuk²,

Волков³

et al. 2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)

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In the presented study, using liquid chromatography and second-order mass spectrometry methods, anthocyanins were identified and their content was determined in promising potato hybrids bred by the FSBSI "FSC of Agricultural Biotechnology of the Far East named after A.K Chaika". This work aimed to determine the qualitative composition and quantitative content of anthocyanins in tubers of potato hybrids for cultivation and selection in the Russian Far East. Anthocyanin profiles were analyzed by the method of double identification: by the retention time on the reverse phase column C18 with detection in the wavelength range of 400-700 nm and by the method of second-order mass spectrometry in the positive ionization mode with subsequent fragmentation of ions. As a result of second-order mass spectrometry in tubers of potato hybrids in the determination of anthocyanins, it was found that the most common were petunidin-3-arabinoside and pelargonidin-3-glucoside: they were identified in all studied samples. The highest content of anthocyanins was noted in the varieties with purple peel and yellow pulp with pigment spots: Pri-15-12-14 and Pri-14-52-2. Samples with pink skin of tubers were distinguished by a high content of pelargonidine-3-glucoside (98.2-190.4 mg/kg).

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Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

Cited by 34 publications

References 318 publications

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)

Study of Anthocyanins in Tubers of Potato Hybrids (Solanum Tuberosum L.) of Primorsky Krai Selection

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