Organic vs. traditional potato powder

Carillo, Petronia; Cacace, Domenico; Pascale, Stefania De; Rapacciuolo, M.; Fuggi, Amodio

doi:10.1016/j.foodchem.2011.08.088

Cited by 44 publications

(23 citation statements)

References 21 publications

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“…The results shown in Figure 2 Total variance account 88.22%. F1 component shows that the metabolite content in the cooking water of the Huagalina potato is directly related to the freshness of the product (SP) before cooking, in accordance with what was mentioned by Carillo et al (2012). Some studies report that cold storage (< 5 °C) of potatoes either leads to an increase in the phenolic compounds or keeps it constant (Stushnoff et al, 2008;Lewis et al, 1999;Mqndy et al, 1966).…”

Section: Resultssupporting

confidence: 78%

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

et al. 2019

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For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze-dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software "MassHunter Workstation" VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed.

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Section: Resultssupporting

confidence: 78%

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

et al. 2019

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“…The amounts of hydrogen peroxide (H 2 O 2 ) were determined according to Baptista et al (2007). Total proteins, starch and sugars were evaluated according to Carillo et al (2012). Total fructans were measured according to Morcuende et al (2004).…”

Section: Methodsmentioning

confidence: 99%

Durum Wheat Roots Adapt to Salinity Remodeling the Cellular Content of Nitrogen Metabolites and Sucrose

et al. 2017

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Plants are currently experiencing increasing salinity problems due to irrigation with brackish water. Moreover, in fields, roots can grow in soils which show spatial variation in water content and salt concentration, also because of the type of irrigation. Salinity impairs crop growth and productivity by inhibiting many physiological and metabolic processes, in particular nitrate uptake, translocation, and assimilation. Salinity determines an increase of sap osmolality from about 305 mOsmol kg−1 in control roots to about 530 mOsmol kg−1 in roots under salinity. Root cells adapt to salinity by sequestering sodium in the vacuole, as a cheap osmoticum, and showing a rearrangement of few nitrogen-containing metabolites and sucrose in the cytosol, both for osmotic adjustment and oxidative stress protection, thus providing plant viability even at low nitrate levels. Mainly glycine betaine and sucrose at low nitrate concentration, and glycine betaine, asparagine and proline at high nitrate levels can be assumed responsible for the osmotic adjustment of the cytosol, the assimilation of the excess of ammonium and the scavenging of ROS under salinity. High nitrate plants with half of the root system under salinity accumulate proline and glutamine in both control and salt stressed split roots, revealing that osmotic adjustment is not a regional effect in plants. The expression level and enzymatic activities of asparagine synthetase and Δ1-pyrroline-5-carboxylate synthetase, as well as other enzymatic activities of nitrogen and carbon metabolism, are analyzed.

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“…In 2008, the most important arable crop in the EU27 was cereals (44% of the fully converted organic area under arable crops), followed by green fodder (42%), other arable crops such as dried pulses, potatoes, sugar beet, arable seeds and seedlings (7%), fresh vegetables and industrial crops (both 4%) [39]. As a result the interest in organic agriculture and environmentally-friendly agricultural products is increasing, and in particular consumers have made potatoes one of their top organic purchases among fresh vegetables even though organic potatoes carry a price significantly higher than most other vegetables [40].…”

Section: Introductionmentioning

confidence: 99%

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Mūrniece¹,

Krūma²,

Skrabule³

et al. 2013

IJCEA

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Abstract-Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. The orange and yellow colour of the tuber flesh is due to carotenoids. The aim of this research was to determine the content of total phenolic content and carotenoids in relationship with the colour of organically and conventionally cultivated potato varieties before and after period of storage. In the research 31 potato samples of 12 potato varieties were analyzed on total carotenoid, total phenolic content and colour. Obtained results show that there was significant influence on carotenoid content between different cultivation environments (p<0.05) and between varieties (p<0.05). Total phenolic content significantly varies both per variety (p<0.001) and storage conditions (p<0.001).

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Organic vs. traditional potato powder

Cited by 44 publications

References 21 publications

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

Durum Wheat Roots Adapt to Salinity Remodeling the Cellular Content of Nitrogen Metabolites and Sucrose

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

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