Effect of bruising on the total glycoalkaloid and chlorogenic acid content of potato (Solanum tuberosum) tubers of five cultivars

Dale, M. F. B.; Griffiths, D. W.; Bain, Henry

doi:10.1002/(sici)1097-0010(199808)77:4<499::aid-jsfa72>3.0.co;2-g

Cited by 23 publications

(13 citation statements)

References 17 publications

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“…Glycoalkaloid levels and, consequently, bitter flavor, may increase in tubers grown under stressful conditions and in tubers that are exposed to light (Percival et al 1994;Sinden and Webb, 1972;Uppal 1987;Valkonen et al 1996). In addition, bruising during harvest can result in significant increases in levels of glycoalkaloids and chlorogenic acid (Dale et al 1998). …”

Section: Effect Of Production Environment On Flavormentioning

confidence: 93%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Section: Effect Of Production Environment On Flavormentioning

confidence: 93%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…Dale et al (1998) have found an increase of TGA-values between 27 and 130% in case of blackspot bruise. Also mechanical damage and light stress increase TGAlevel (Olsson 1996).…”

Section: Glycoalkaloidsmentioning

confidence: 99%

Healthy Aspects of Potatoes as Part of the Human Diet

Haase

2008

Potato Res.

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Potatoes are constituents of many diets. Nutritionalists identify several positive aspects but also discuss some adverse reactions. Therefore, healthiness of potato food has to be established taking into account new knowledge about natural constituents and food-borne substances. This paper presents data of three main areas: carbohydrates, toxins and antioxidants. The glycaemic behaviour of prepared potatoes has discredited the general understanding of potatoes as a healthy foodstuff. Boiled or steamed potatoes contain a large amount of rapidly available starch, but alongside genotype driven variability some preparation steps may also have an influence. The glycaemic load as the most relevant criterion for healthy subjects is relatively low. Potatoes may contain toxins, either natural (e.g. glycoalkaloids) or food-borne toxins (e.g. acrylamide). Minimization strategies have been developed for several potato dishes to reduce the intake substantially. Consumer handling particularly determines the specific level with those toxins. Antioxidants are a potent source of health promoting reactions in humans. They are present in potatoes, but specific concentrations are related to several aspects, e.g. plant growth, time interval after lifting, genotype, and kind of preparation. Again, the way in which consumers handle the potatoes is relevant. In summary, potatoes are very well suited for our modern diet, but consumers need advice to ensure that they are stored and prepared in the most appropriate way.

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“…The potato tuber contains natural bitter-tasting steroidal toxicants, known as glycoalkaloids (GA) (Smith et al 1996). The principal glycoalkaloids found in potato tubers are α-solanine and αchaconine (Dale et al 1998;Sotelo and Serrano, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…They are found throughout the potato plant with the highest levels observed in those parts of the plant with high metabolic rates (Van Gelder, 1990). Tubers have much lower glycoalkaloid content than foliage and the distribution is not uniform, with higher levels found in the periderm and cortex decreasing markedly towards the pith (Dale et al 1998). The majority of current commercial varieties have been reported to have their average GA content below 150 mg/kg fresh weight (FW) (Van Gelder, 1990).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

Eltayeb

Al-Sinani

Khan

2003

SQU Journal for Science

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Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.

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Effect of bruising on the total glycoalkaloid and chlorogenic acid content of potato (Solanum tuberosum) tubers of five cultivars

Cited by 23 publications

References 17 publications

Potato Flavor

Potato Flavor

Healthy Aspects of Potatoes as Part of the Human Diet

Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

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