Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers

Ahmed, Sulaiman; Zhou, Xin; Pang, Yuehan; Xu, Ying; Tong, Chuan; Bao, Jinsong

doi:10.1016/j.foodchem.2018.03.029

Cited by 45 publications

(35 citation statements)

References 39 publications

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“…The 14 potato cultivars were planted and harvested in the Zhejiang University farm in Hangzhou, China, in 2016 (Table 1) [1]. After harvesting, representative samples were obtained by selecting around 15 tubers with similar size for each cultivar, which were washed and peeled manually.…”

Section: Methodsmentioning

confidence: 99%

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Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

Pang

Gan

et al. 2019

Antioxidants

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The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free fraction. Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid were detected in the free fraction with chlorogenic acid being the most predominant, accounting for 35.21–81.78% of the total content. Caffeic acid, p-coumaric acid and ferulic acid were detected in the bound fraction in the colored potato with caffeic acid being the major one. In the free fraction, the content of each individual phenolic acid had positive correlation with antioxidant activity. In the bound fraction, caffeic acid and p-coumaric acid showed positive correlation with antioxidant activity. This study promotes further understanding of the correlations among TPC, phenolic acids and antioxidant activity.

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Section: Methodsmentioning

confidence: 99%

“…Potato ( Solanum tuberosum L.) is the sole major tuber crop and the fourth most important food crop worldwide [1,2,3]. The total world potato production was estimated at 388,191,000 t in 2017 and almost a third of all potatoes were harvested in China and India [4].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

Pang

Gan

et al. 2019

Antioxidants

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“…PS molecular fine structure strongly differs between genotypes (Ahmed et al., 2019; Gomand, Lamberts, Visser, et al., 2010) and growing conditions (temperature, moisture, location; Ahmed et al., 2019). As AM plays the leading role in (potato) starch gelation (see Section 3.3.1), gelation of PS pastes is positively correlated with their AM content (Ahmed et al., 2018; Gomand, Lamberts, Visser, et al., 2010; Tong, Ahmed, Pang, Zhou, & Bao, 2018). However, only limited effort has been made to unravel the influence of AM fine structure on the pasting of PS.…”

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

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The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

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“…The DSC parameters such as onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ), enthalpy of gelatinization (∆H g ) were recorded by universal Analysis 2000 (version 4.4A). The sample pans were kept in the refrigerator for 7 days at 4 • C. The rescanning of sample pans was done from 30 to 110 • C at rate of 10 • C/min and the enthalpy of retrograde (∆H r ) ) and percentage of retrogradation (R% = ∆H r / ∆H g × 100) was calculated [31].…”

Section: Thermal and Retrogradation Propertiesmentioning

confidence: 99%

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Khan

Basnet

Ahmed

et al. 2020

Plants

Self Cite

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Phospholipids belong to a significant class of lipids and comprise~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

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Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers

Cited by 45 publications

References 39 publications

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

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