Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

Lachman, J.; Hamouz, Karel; Musilová, Janette; Hejtmánková, Kateřina; Kotíková, Zora; Pazderů, Kateřina; Domkářová, J.; Pivec, V.; Cimr, Jiří

doi:10.1016/j.foodchem.2012.11.114

Cited by 104 publications

(72 citation statements)

References 30 publications

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“…Our data are partly in accordance with the study performed by Brown et al that reported a significant decrease in the total anthocyanins in five pigmented varieties after boiling, microwaving and baking (Brown et al, 2008). According to Lachman et al, the increase in anthocyanin content after cooking is strongly variety-dependent (Lachman et al, 2013). Various factors influence the composition of anthocyanins in fresh tubers, such as the cultivar and climatic conditions including altitude and storage conditions (Lachman et al, 2012).…”

Section: Phenolic Acid and Anthocyanin Contentsupporting

confidence: 92%

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Bellumori

Innocenti

Michelozzi³

et al. 2017

Journal of Food Composition and Analysis

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A B S T R A C TThis study aims at evaluating the effect of boiling on the anthocyanin and phenolic acid content of varieties of yellow, pink and violet flesh colored potatoes grown in central Italy. The total phenolic acid content ranged from 33.4 to 1130 mg/kg of fresh weight (FW) in uncooked tubers and from 111 to 1375 mg/kg FW in cooked potatoes, with increments obtained for six varieties (Mz012, Mz064, Vitelotte Noir, Mz032, Mz080, Mz046) after boiling. The anthocyanin content decreased in a variety-dependent mode, but an increment was evidenced after cooking in one sample Mz012. A strong correlation was observed between antioxidant capacity and total anthocyanins for pink and violet-fleshed potatoes, suggesting that these compounds are mostly responsible of the antioxidant capacity of these tubers after boiling. Overall, the yellow-fleshed cultivars have shown lower antioxidant capacity (about 3.25 times lower) than the violet-fleshed tubers. Violet Mz064 variety registered the highest anthocyanin level and a daily intake of 100 g of this tuber contains up to 200 mg of total phenols. Flesh-colored potatoes can represent an additional source of bioactive compounds, particularly of acylated anthocyanins in the human diet.

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Section: Phenolic Acid and Anthocyanin Contentsupporting

confidence: 92%

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Bellumori

Innocenti

Michelozzi³

et al. 2017

Journal of Food Composition and Analysis

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show abstract

“…Results in the present study also show a decisive influence of the genotype of cultivars with different flesh colour on the TGA content (Figure 1 (Lachman et al 2013, Amer et al 2014, Gugała et al 2016. The average TGA content for the period of three years and both locations was not significantly affected by the colour of tubers pulp (Table 3).…”

Section: Glycoalkaloids Contentsupporting

confidence: 67%

Effect of genotype, flesh colour and environment on the glycoalkaloid content in potato tubers from integrated agriculture

Urban¹,

Hamouz²,

Lachman³

et al. 2018

PLANT SOIL ENVIRON

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The main aim of the study was evaluation of the content of -solanine, -chaconine and total glycoalkaloids (TGA) in fourteen new potato cultivars with purple and red flesh in comparison with yellow- and white-fleshed control potatoes cultivated in a friendly way in integrated agriculture. The results were obtained from three-year trials on two locations. TGA levels in tubers’ flesh ranged from 33.69 to 167.77 mg/kg fresh matter (FM), and the ratio of α-chaconin to α-solanin from 1.18 to 3.78. No TGA safety limit was exceeded for any cultivar. The glycoalkaloids content was not significantly influenced by flesh colour, whereas the cultivar genotype had a decisive influence on their content. Eight cultivars with coloured flesh yielded a more favourable lower TGA content in comparison with the yellow-fleshed control cv. Agria (86.3 mg/kg FM); on the contrary six cultivars showed higher TGA values. The highest average TGA content was found in the purple-fleshed Bora Valley cultivar (165 mg/kg FM), the lowest was found in the red-fleshed Red Emmalie cultivar (43.6 mg/kg FM), whereas the white-fleshed cv. Russet Burbank reached 67.0 mg/kg FM. The glycoalkaloid content was significantly affected by location and year weather conditions.

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“…Herbie 26, Blaue Elise, Rosalinde and Rote Emma with the lowest CA content among cultivars with coloured flesh. Nevertheless, the Lachman et al 2013). A significant effect of genotype on CA and total polyphenol contents between cultivars and genotypes with yellow and white flesh was also proved recently (Navarre et al 2011).…”

Section: Resultsmentioning

confidence: 84%

Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour

Hamouz¹,

Lachman²,

Pazderů³

et al. 2013

PLANT SOIL ENVIRON

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In precise field trials in the years 2010 and 2011 the effect of genotype and location in cultivars with yellow, white, purple or red flesh on the content of chlorogenic acid (CA) and in 2011 and 2012 the effect of organic cultivation were evaluated. The results show a statistically significant effect of genotype to CA content, which ranged from 74.0 mg/kg fresh matter (FM) (Agria) to 825 mg/kg FM (Vitelotte). Demonstrable effect of flesh colour on CA content between cultivars with coloured flesh was found (430 mg/kg FM) in comparison with cultivars with yellow or white flesh (71.1 mg/kg FM). For cultivars with coloured flesh rather the genotype specific cultivar ruled than the purple or red flesh colour. In terms of the influence of location, higher CA levels were found on warm locations with frequent periods of drought in comparison with locations of high altitude climatic conditions which are favourable for potato cultivation. In the organically grown potatoes significantly higher levels of CA were found as compared with conventional treatment.

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Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

Cited by 104 publications

References 30 publications

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Effect of genotype, flesh colour and environment on the glycoalkaloid content in potato tubers from integrated agriculture

Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour

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