Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena)

Valiñas, Matías Ariel; Lanteri, María Luciana; Have, Arjen ten; Andreu, Adriana Balbina

doi:10.1016/j.foodchem.2017.02.150

Cited by 62 publications

(70 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast, no changes were observed in anthocyanin composition, that is the unpeeled and peeled potatoes and skins contained the same compounds: petunidin and malvidin ( Table 2). As reported by Valiñas et al (2017), the predominating anthocyanidins in blue-fleshed potatoes and their skins were petunidin (72.3%) and malvidin (13.5%), whereas peonidin content reached 9.2%; however, the flesh of potatoes differed from the skins in terms of the composition and contents of individual anthocyanidins.…”

Section: Resultssupporting

confidence: 62%

See 1 more Smart Citation

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

Rytel

Tajner‐Czopek

Kita

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary In the last ten or so years, potatoes with purple or blue‐flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue‐flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi‐products and finished products, compared to the raw material. The greatest losses of α‐chaconine and α‐solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α‐chaconine and α‐solanine in the analysed semi‐products and finished products were at the same level, regardless of the processing technology applied.

show abstract

Section: Resultssupporting

confidence: 62%

“…As reported by Valiñas et al . (), the predominating anthocyanidins in blue‐fleshed potatoes and their skins were petunidin (72.3%) and malvidin (13.5%), whereas peonidin content reached 9.2%; however, the flesh of potatoes differed from the skins in terms of the composition and contents of individual anthocyanidins.…”

Section: Resultsmentioning

confidence: 99%

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

Rytel

Tajner‐Czopek

Kita

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…This compound was identified taking into account the chromatographic characterization with the commercial standard. Chlorogenic acid was the main or the only polyphenol in tuber flesh detected in variable amounts depending on the genotype and flesh color [74,77,87,88]. The highest amount of chlorogenic acid were detected in extracts obtained from Spunta tubers subjected to the control and T1 treatment.…”

Section: Carotenoidsmentioning

confidence: 98%

The Impact of Fertilization Regime on the Crop Performance and Chemical Composition of Potato (Solanum tuberosum L.) Cultivated in Central Greece

et al. 2020

View full text Add to dashboard Cite

Potato cultivation is quite demanding in inorganic nutrients and adequate fertilization is a key factor for maximizing yield and producing tubers of high quality. In the present study, a field experiment was carried out to evaluate the effect of various forms of fertilization on crop performance and the nutritional value and chemical composition of two potato varieties (cv. Spunta and cv. Kennebec). For this purpose, five different fertilizer treatments were applied namely: control (C), standard fertilizer (T1), standard fertilizer + zeolite (T2), manure (T3) and slow release nitrogen fertilizer (T4). According to the results, it was observed that slow release treatment (T4) achieved the highest yield for both varieties, while the control treatment presented significantly lower yield compared to the studied fertilization regimes. The dry matter of leaves and shoots was higher in T1 treatment for cv. Kennebec and in T2 and T4 treatments for cv. Spunta, whereas the control treatment presented the highest dry matter content in tubers for cv. Kennebec and T2 and T3 treatments for cv. Spunta. A significant effect of the fertilization regime was also observed on the nutritional value of tubers and more specifically the protein, ash and fat content was increased by treatments T1 and T4, while carbohydrate content was also increased by T3 and T4 treatments for both varieties. Similarly, the total sugars, organic acids, β-carotene and lycopene content was increased in T3 treatment for the Spunta variety, while the antioxidant capacity showed a varied response depending on the fertilizer regime and the tested variety. In conclusion, the fertilization regime has a significant effect not only on the tuber yield but also on the quality of the final product and should be considered as an effective tool to increase the added value of potato crop.

show abstract

“…Phenylalanine, after the forming of p-coumaroylcoenzyme A (p-coumaroyl-CoA), is known to take a part in the chlorogenic acid synthesis through 'core phenylpropanoid pathway' (Valiñas et al, 2017). Comparing Figures 2 and 3, it can be seen that samples containing whole cells (large-and middle-sized peels) exhibit slower chlorogenic acid degradation rates during first days of storage, but a followed rapid decrease on a third day.…”

Section: Figure 3 the Decline Of Phenylalanine In Potato Peel Wastesmentioning

confidence: 99%

Biologically active compound stability in the industrial potato processing by-products

Sepelevs¹,

Nakurte²,

Galoburda³

2019

Foodbalt

View full text Add to dashboard Cite

The biologically active compound extraction from potato peel by-products is an actual topic that is targeted not only on the new product development but also provides an important insight into industrial by-product recycling possibilities. As actual information on the extractable biologically valuable compound stability during the industrial potato peel by-products storage is scarce, the aim of present research had been to analyse phenolics and glycoalkaloids degradation tendencies in potato processing by-products (peels form different abrasion peeling lines), imitating the actual industrial storage conditions. In the present study, α-solanine and α-chaconine were the most stable among the analysed compounds. Chlorogenic acid concentration showed slower decrease rates in large and middle size peel pieces during the first days of storage, when compared to small size samples (possibly due to ongoing chlorogenic acid synthesis form phenylalanine). The peel material that does not contain whole cells (ground peel) is not recommended for extracting purposes due to the rapid phenolic compound oxidation and degradation. Alternatively, peel material that consists of large and middle size peels can be used for the extraction purposes during the first two days of peel storage under industrial storage conditions, without major decreases in the yield. Deeper studies on biologically active compound degradation dynamics are necessary to maximise the extraction yield of phenolics and glycoalkaloids from the industrial potato processing wastes.

show abstract

Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena)

Cited by 62 publications

References 34 publications

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

The Impact of Fertilization Regime on the Crop Performance and Chemical Composition of Potato (Solanum tuberosum L.) Cultivated in Central Greece

Biologically active compound stability in the industrial potato processing by-products

Contact Info

Product

Resources

About