Bioactive Components in Potatoes as Influenced by Thermal Processing

Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

“…Significant correlations were observed between TPC, TFC, TAC and FRAP and ORAC values in all the three processing methods in our study. Similar correlations between TPC, TAC and antioxidant activities as measured by ORAC, FRAP, DPPH have also been reported in potatoes by several authors [13] [32] [34] [35]. The lower correlation observed between TAC and ORAC, FRAP and DPPH values suggests that phenolics other than anthocyanins e.g.…”

“…The increase in TPC, TFC and TAC values could be attributable to greater extraction of these compounds after cooking due to the changes in cell matrix and the inactivation of the enzymes that degrade these components [13] [37]. It was also reported that the antioxidant capacity was increased by all the cooking methods compared to uncooked potatoes [35]. Ramírez-Anaya et al [38] also reported significant increases in antioxidant activities of boiled compared to raw potatoes as measured by DPPH and FRAP.…”

“…However, it has been also reported that depending upon the variety and processing methods, TPC and antioxidant activities may either increase or decrease. For example, in potato clones such as CO97232-2R/Y, CO97215-2P/P and CO97227-2P/PW, the TPC contents increased after baking whereas values decreased following chipping compared to the unprocessed samples [35]. Also it has been reported that boiling of potato resulted in an increase and preservation of total anthocyanin contents as well as antioxidant content as measured by ORAC in red and purple-fleshed potato cultivars compared to raw tubers [15].…”

Ácido fítico en papa nativa Solanum tuberosum L. determinado por 31P RMN

“…La papa en su composición contiene fósforo en el rango de 0,130-0,261 g/100 g ms (Santos et al, 2015). La metodología utilizada en este trabajo, involucra un tratamiento con NaOH -EDTA, que permite la identificación de ácido fítico, fosfato libre y el glicerol fosfato.…”

“…Mediante la ingeniería genética se ha reducido el contenido de ácido fítico en semillas en un 50 a 70 %, esta reducción puede proporcionar numerosos beneficios potenciales a la calidad de los alimentos y piensos y la sostenibilidad de la producción agrícola, reducir el impacto ambiental y mejorar la biodisponibilidad de minerales (hierro, zinc, calcio, magnesio) para seres humanos y animales no rumiantes (Raboy, 2020). Se ha reportado la caracterización de P 31 utilizando RMN en semillas (sésamo, amapola, mostaza, hinojo y comino) (Oghgho et al, 2017), y en papa solo se reporta el análisis de fitato en diferentes variedades de papa cruda y cocida cultivada en USDA-ARS Small Grains and Potato Germplasm Research Unit, Aberdeen, Idaho utilizando HPLC (Santos et al, 2015).…”