Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Burlingame, Barbara; Mouillé, Béatrice; Charrondiere, Ruth

doi:10.1016/j.jfca.2009.09.001

Cited by 277 publications

(192 citation statements)

References 64 publications

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“…Nutrient content depends on a number of factors, with variety being among the most important. Potato biodiversity is vast, with more than 4000 known varieties, but modern agricultural practises and climate change are contributing to the loss of potato diversity, and thus the loss of the genes coding for biosynthetic pathways (Burlingame et al 2009). However, the share of the effect of these factors on the amounts of total phenolics and chlorogenic acid has not been clearly determined.…”

mentioning

confidence: 99%

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

Hamouz¹,

Lachman²,

Hejtmánková³

et al. 2010

Plant Soil Environ.

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In precise field trials in the Czech Republic from 2004-2008 the impact of location conditions, varieties with yellow, purple and red flesh and mineral fertilization on the content of total polyphenols (TP) and chlorogenic acid was investigated. The highest TP contents were reported at two locations with extreme climatic conditions; in those under stress due to low temperatures in the vegetation period at the mountainous area Stachy (5.89 mg TP/g DM) and those under drought stress in the warm lowland location Přerov nad Labem with light sandy soil (5.81 mg TP/g DM). The five-year experiment with the purple-fleshed Valfi variety (13.29 mg TP/g DM) reached 2.46 to 3.18 times higher content of TP in comparison with eight yellow-fleshed varieties. The yellow-fleshed Karin variety (5.39 mg TP/g DM) outperformed TP content of other yellow-fleshed varieties by 3.1 to 29.1%. In another experiment conclusive differences between the eight varieties with purple and red flesh were found; the highest TP content was detected in cv. Violette (25.9 mg TP/g DM) with the darkest purple flesh. As to the chlorogenic acid content similar relationships between varieties were found as in the case of TP. High linear correlation (r = 0.8536) was found between the content of chlorogenic acid and the content of TP. Among the treatments of mineral N, P, K and Mg fertilization, the content of TP was only affected by a treatment with a higher dose of K and Mg, causing a decrease in TP content.

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mentioning

confidence: 99%

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

Hamouz¹,

Lachman²,

Hejtmánková³

et al. 2010

Plant Soil Environ.

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“…An amount of 62.3 ± 1.1 % of LA was present as D-LA, and the pH-value was 4.0 ± 0.1. In comparison to the residues, fresh potatoes consist of 62.7-87.0 g water, 9.1-22.6 g starch, and 0.9-4.2 g proteins per 100 g 12 . The composition of potato residues may vary from one batch to another, depending on factors like potato variety, processing, and storage conditions (duration, temperature, humidity, etc.)…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, when L. casei was tested with refined glucose as a C-source in 5 % v/v CSL-6 g L -1 YE, the sugar was completely converted within 58 h (Figure 2). It is known that potatoes -and peels in particular -contain phenolic compounds like chlorogenic and caffeic acid 12,28 . The content of phenolic compounds in the fermentation broth was 4.40 ± 0.10 g L -1 of vanillin equivalent.…”

Section: Batch and Fed-batch Lactic Acid Fermentation Of Potato Residmentioning

confidence: 99%

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Valorization of Potato-processing Residues for the Production of Lactic Acid

Smerilli¹

2016

Chem.Biochem.Eng.Q.

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Every year large amounts of residues accumulate from potato processing. The aim of this study is to develop a process to valorize these residues as feedstock for lactic acid fermentation in a way that is suitable for industrial production. An enzymatic hydrolysate obtained from potato residues (46 % w/w dry mass starch) was used as a substrate in batch and fed-batch fermentations with Lactobacillus casei. Supplementation of yeast extract (3 g L ) was required to improve productivities. Despite the inhibitory effect exerted by phenolic compounds in the medium, reasonably high lactic acid concentrations (102 g L -1 ) and yields (92 %) were obtained, with 92 % (L-isomer) optical purity. It was clearly demonstrated that potato residues are suitable as feedstock for large-scale production of technical grade lactic acid and that the developed process is promising for large-scale biorefinery applications.

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“…It is ranked fifth in terms of human consumption and fourth in worldwide production (Burlingame et al 2009). Apart from supply of energy and high quality protein, the potato has also been known to be an important source of vitamins and minerals (Abong et al 2009); of the minerals, potatoes have a zinc content of 0.41 mg per 100 g on fresh weight (Burlingame et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Zinc enrichment of whole potato tuber by vacuum impregnation

et al. 2013

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Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4°C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/ 100 g zinc (zinc gluconate) solution. Vacuum pressure of 1, 000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4°C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.

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Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Cited by 277 publications

References 64 publications

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

Valorization of Potato-processing Residues for the Production of Lactic Acid

Zinc enrichment of whole potato tuber by vacuum impregnation

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