Positioning the Potato as a Primary Food Source of Vitamin C

Abstract

Ascorbic acid, better known as vitamin C, is a crucial nutrient in the human diet. It performs many physiological functions in its primary roles as an electron donor and antioxidant. Vitamin C has been directly linked to collagen formation, iron absorption, cancer prevention, immunomodulation, and maintenance of normal nerve function. It is suspected to decrease the likelihood of strokes, cataracts, hypertension, and lead toxicity. Vitamin C deficiency leads to a condition called scurvy, accompanied by a weakening of blood vessels, bones and connective tissues, hair and tooth loss, joint swelling, and eventually death. Intake of vitamin C is considered inadequate, even among some parts of the population in developed countries where diet is not restricted, but more especially for at-risk populations in developing countries. Potatoes are an important worldwide source of vitamin C, contributing about 20% of the dietary intake in Europe. They are a vital source of vitamin C not only because of relatively high content, but because they can be stored, leading to consistent availability. Any improvement in the vitamin C content of potato products will have a beneficial impact on human nutrition. A three-pronged approach can be used to increase the vitamin C content of potatoes involving breeding, improved crop management, and modification of cooking processes. Breeding has tremendous potential for increasing vitamin C content in tubers as evidenced by research results in studies documenting germplasm variability and inheritance patterns. Management research may define practices that will slow the natural decline that occurs near the end of field growth and storage, a response partially conditioned by plant stress. Research into cooking procedures may help reduce the oxidative and enzymatic degradation of vitamin C that results from exposure to moisture, heat, and air.Resumen El ácido ascórbico, mejor conocido como vitamina C, es un nutriente imprescindible en la dieta humana. Realiza muchas funciones cuyo principal rol es como donante de electrones y antioxidante. La vitamina C ha sido directamente ligada a la formación de colágeno, absorción de hierro, prevención de cáncer, modulación inmunológica y mantenimiento de la función nerviosa. Parece que disminuye la posibilidad de ataques de apoplejía, cataratas, hipertensión y toxicidad por plomo. La deficiencia de vitamina C produce escorbuto, acompañado por un debilitamiento de las venas, huesos y tejido conectivo, pérdida de pelo y dientes, hinchazón de las articulaciones y eventualmente la muerte. El consumo de vitamina C es considerado inadecuado, aún entre parte de la población en los países en desarrollo. La papa es una importante fuente de vitamina C a nivel mundial que contribuye con un 20% del consumo dietético en Europa. Además es una fuente vital de vitamina C no solo por su alto contenido, sino porque puede ser almacenado, contribuyendo a una permanente disponibilidad. Cualquier mejora en el contenido de vitamina C de los productos de papa tiene un impacto bené...

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

“…Ascorbic acid decreases during stir-frying of broccoli varied from zero to over 60% depending on the type of cooking oil (Moreno et al 2007). Numerous reports of the effect of cooking on potato vitamin C have been published, with a majority reporting losses, with some reporting between 10 and 20% and others up to 70-80% (Love and Pavek 2008). However, others reported only modest losses of ascorbic acid unless the potatoes were overcooked (Burg and Fraile 1995) and little or no lose during steaming (Thybo and Christiansen 1996).…”

Stability and Broad-Sense Heritability of Mineral Content in Potato: Iron

“…Furthermore, meals rich in vitamin C and low in phytic acid and phenolic compounds are ideal contexts to raise the bioavailability of iron. Potato is an excellent source of vitamin C and is low in the phytic acid and phenolic compounds (Love and Pavek 2008;Cook and Reddy 2001). The potential of biofortification of iron in food crops must be assessed in the context of prospects for genetic improvement (Welch and Graham 2004;Frossard et al 2000).…”

Breeding Differently: Participatory Selection and Scaling Up Innovations in Colombia

“…It is for these reasons that the micronutrient deficiencies or hidden hunger are crucial limitations for developing countries and it is therefore recommended that families select food with increased iron and zinc as part of the daily diet. In the case of potato, iron is available because of the high content of vitamin C (Burgos et al 2007;Love and Pavek 2008). This is an important fact when considering potato as a target crop to improve the FSN.…”