Compositional Analysis of Tubers from Insect and Virus Resistant Potato Plants

Rogan, Glennon J.; Bookout, Jeff T.; Duncan, David R.; Fuchs, Roy L.; Lavrik, Paul B.; Love, Stephen L.; Mueth, Mike; Olson, Tammy; Owens, Elizabeth D.; Raymond, Peter J.; Zalewski, James C.

doi:10.1021/jf000742b

Cited by 56 publications

(31 citation statements)

References 22 publications

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“…Despite little effort to date to specifically increase phytonutrient content through breeding, potatoes are a good source of many vitamins, with studies reporting a range of vitamin C from 11 to 40 mg/ 100 g FW (Love and Pavek 2008), a three-fold range in folate concentrations (Goyer and Navarre 2007) and a range of 0.13-0.41 mg/ 100 g FW for vitamin B 6 (Rogan et al 2000). β-carotene (provitamin A) concentrations up to 2.2 μg/g DW were reported in native Andean varieties (Andre et al 2007a), whereas metabolic engineering of potatoes has produced tubers containing up to 47 μg/g DW (Diretto et al 2007) of β-carotene, a single serving of which would provide about 50% of the vitamin A RDA.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

et al. 2010

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New potatoes (also known as "baby potatoes") are harvested at a young developmental age and have higher concentrations of some phytonutrients than mature tubers. Assessing the potential of new potatoes in the diet and their suitability as targets for further nutritional enhancement requires knowledge of how well targeted phytonutrients survive cooking. New potatoes from the cultivars 'Piccolo,' 'Bintje' and 'Purple Majesty' were microwaved, baked, boiled, steamed or stir-fried. LCMS analysis showed that total phenolics, chlorogenic acids, flavonols and vitamin C did not significantly decrease after cooking by any of these methods. Cooking typically resulted in an increase in the recoverable amounts of these compounds, with chlorogenic acid increasing from 2.14 to 2.92 mg/g DW and rutin from 7.4 to 13.2 μg/g DW after baking in 'Purple Majesty.' Supporting this finding is that antioxidant capacity showed similar results with Trolox equivalents increasing from 28.7 (raw) to 36.3 µmol/g DW after baking in 'Bintje.' These data suggest that new potatoes present an opportunity to more fully utilize the nutritional potential of potatoes. This work shows that significant loses of phenolic acids, vitamin C, and flavonols need not occur during cooking and confirms that these are viable targets to further increase by molecular or breeding approaches.Resumen Papas nuevas (también conocidas como "papas bebe"), se cosechan en una edad temprana de desarrollo y tienen concentraciones más altas de algunos fitonutrientes que los tubérculos maduros. El análisis del potencial de papas nuevas en la dieta y su ubicación como blancos de incremento nutricional adicional, requiere del conocimiento de qué tan bien los fitonutrientes de estudio sobrevivan al cocinado. Papas nuevas de los cultivares "Piccolo", "Bintje" y "Purple Majesty" pasaron por microondas, puré, hervido, al vapor o al freído. El análisis de LCMS mostró que los fenoles totales, los ácidos clorogénicos, flavonoides y vitamina C, no disminuyeron significativamente después del cocinado por cualquiera de estos métodos. El cocinado típico dio por resultado un aumento en las cantidades recobrables de estos compuestos, con un aumento del ácido clorogénico de 2.14 a 2.92 mg/g en peso seco y de rutina de 7.4 a 13.2 μg/g de peso seco después del cocinado en puré de "Purple Majesty". En respaldo a este resultado es que la capacidad antioxidante mostró resultados similares con equivalentes Trolox aumentando de 28.7 (crudo) a 36.3 µmol/g de peso seco después del cocinado como puré en "Bintje". Estos datos sugieren que las papas nuevas presentan una oportunidad para una utilización más completa del potencial nutritivo de las papas. Este trabajo muestra que las pérdidas significativas de ácidos fenólicos, vitamina C, y flavonoides no necesariamente se tienen que presentar durante el cocinado, y confirma que estos son blancos viables para un aumento posterior por estrategias moleculares o de mejoramiento.

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Section: Introductionmentioning

confidence: 99%

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

et al. 2010

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“…Glycoalkaloids are not destroyed by typical food processing, like boiling, cooking, baking, frying, and microwaving. For these reasons it is very important to monitor the content in GA of potato tubers destined for human consumption [19,20,21]. The most prevalent glycoalkaloids in commercial tuber varieties are α-solanine and α-chaconine, amounting at approximately 95% of potato TGA [22,23].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of glycoalkaloids in tubers of genetically modified virus Y-resistant potato plants (var. Désirée) by non-aqueous capillary electrophoresis coupled with electrospray ionization mass spectrometry (NACE–ESI–MS)

Bianco

Schmitt‐Kopplin²,

Crescenzi³

et al. 2003

Anal Bioanal Chem

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The glycoalkaloid content of transgenic potatoes was evaluated by an optimised method based on non-aqueous capillary electrophoresis coupled on-line with electrospray ionization-mass spectrometry (NACE-ESI-MS). The potato material consisted of tubers from a conventional cv. Désirée and from three lines of modified plants resistant, intermediate and susceptible to infection by potato virus Y (PVY). The main glycoalkaloids were confirmed to be alpha-solanine and alpha-chaconine with parent ion masses m/z 852 and 868, respectively. In addition, an unknown minor peak at m/z 850.6 was found both in conventional (control) and susceptible line potato tubers. Such a compound exhibited an MS(2) spectrum with fragments ions at 704 and 396 m/z derived by loss of two ions, i.e. m/z 146 and 307, most likely corresponding to a rhamnose unit and a [glucose-(rhamnose)(2)] moiety, respectively. Up to 30-80-fold higher concentrations of total glycoalkaloids were found in the peel compared to flesh samples of all tubers examined. TGA content was nearly doubled in peel samples of resistant compared to control lines, and these levels were lower than the limit recommended for food safety, i.e. 20-60 mg of TGA per 100 g fresh weight. Moreover, it was established that tubers produced by virus-resistant clones are substantially equivalent in glycoalkaloid contents to those produced by conventional potato varieties.

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“…The results of a few in vivo experiments of other authors (Hashimoto et al, 1999;Rogan et al, 2000;Zduńczyk et al, 2004a,b) indicate that tubers of potato with genetically improved virus-or insect-resistance were nutritional equivalents of their conventional counterparts. In the presented study tubers of the conventional cultivar Irga and transgenic clones RIF, R2P and NTR1.16 exerted a similar influence on the fermentation processes in the caecum of rats.…”

Section: Discussionmentioning

confidence: 97%