Vitamin Composition of Freshly Harvested and Stored Potatoes

Augustin, Jorg; Johnson, Susan R.; Teitzel, C.; Toma, R. B.; Shaw, Ralph R.; True, Ruth H.; Hogan, John M.; Deutsch, Ronald M.

doi:10.1111/j.1365-2621.1978.tb02544.x

Cited by 51 publications

(23 citation statements)

References 6 publications

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“…Actually, in the case of Purple Pelisse and Red La Soda, there was a slight increase in thiamine content after 2 or 3 months of storage which could only be partially due to water losses (6% and 7% water loss after 2 months, respectively). These results are in agreement with previous studies which showed that thiamine content increased in tubers stored at 7°C (45°F) for up to 8 months (Augustin 1975;Augustin et al 1978a). …”

Section: Effect Of Genotype Development and Storagesupporting

confidence: 95%

“…The range of thiamine concentrations in mature potatoes reported in this paper was larger than those reported by the USDA Nutrient Database (710 to 820 ng g −1 FW) and by Augustin (1978a) (620 to 900 ng g −1 FW after conversion from dry weight data, assuming a 20% dry matter content), the latter report having used only a handful of varieties. Given the relatively large population used in this study, our data give a good estimation of the genetic variability available in Solanum tuberosum ssp.…”

Section: Discussioncontrasting

confidence: 66%

“…For instance, absolute retention in small fries was reported as 88% during blanching and 91% during deep-fat frying of frozen potato fries (Augustin et al 1979). As thiamine content slightly increased during storage (this study and previous reports (Augustin 1975;Augustin et al 1978a)), thiamine losses during processing and cooking could be partially offset by prior storage. Broad-sense heritability was moderate (0.49 and 0.64), indicating that about 50% of the variation is due to genetic variation, and hence, breeding for thiamine enhancement should be possible.…”

Section: Discussionmentioning

confidence: 54%

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Vitamin B1 Content in Potato: Effect of Genotype, Tuber Enlargement, and Storage, and Estimation of Stability and Broad-Sense Heritability

Goyer

Haynes

2011

Am. J. Pot Res

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Thiamine pyrophosphate (vitamin B 1 ) is an essential nutrient in the human diet, and is often referred as the energy vitamin. Potato contains modest amounts of thiamine. However, the genetic variation of thiamine concentrations in potato has never been investigated. In this study, we determined thiamine concentrations in freshly-harvested unpeeled tubers of 54 potato clones, the majority of them originating from the Pacific Northwest Potato Development Program. Tubers from 39 clones were collected from four different environmental conditions. Thiamine concentrations ranged from 292 to 1,317 ng g −1 fresh weight, which gives a good estimate of the genetic variation available in Solanum tuberosum ssp. tuberosum. Thirteen clones/varieties contained >685 ng g −1 fresh weight and four had >800 ng g −1 fresh weight over multiple harvests, indicating that these genotypes would contribute a significant amount of thiamine in the diet (>10% of the Recommended Daily Allowance based on a 175-or 150-g serving, respectively). Broad-sense heritability for thiamine content was calculated as 0.49 with a 95% confidence interval of 0.21-0.72, suggesting that genetic variation accounted for about 50% of the observed variation. There were significant clone and clone x environment effects. After accounting for environmental variation, 25 clones were unstable across environments.Tubers harvested at a mature stage late in the growing season had higher amounts of thiamine than tubers harvested at a young stage early in the season. Storage at cold temperature did not lead to significant thiamine loss; instead, thiamine concentrations slightly increased during storage in some genotypes. These results suggest that increasing the concentration of thiamine in potato is feasible and that all potato varieties may one day be a significant source of thiamine in the human diet.Resumen La tiamina-pirofosfato (vitamina B1) es un nutriente esencial en la dieta humana, y a menudo se refiere a ella como la vitamina de la energía. La papa contiene cantidades modestas de tiamina. No obstante, la variación genética de las concentraciones de tiamina en papa nunca se ha investigado. En este estudio determinamos las concentraciones de tiamina en tubérculos sin pelar recién cosechados de cincuenta y cuatro clones de papa, la mayoría de ellos se originaron del Programa de Desarrollo de Papa del Pacífico-Noroeste. Se colectaron tubérculos de treinta y nueve clones de cuatro diferentes condiciones ambientales. Las concentraciones de tiamina variaron de 292 a 1,317 ng g-1 de peso fresco, lo que da una buena estimación de la variación genética disponible en Solanum tuberosum ssp. Tuberosum. Trece clones/variedades contenían >685 ng g-1 de peso fresco y cuatro tuvieron >800 ng g-1 de peso fresco en múltiples cosechas, indicando que estos genotipos contribuirían con una cantidad significativa de tiamina en la dieta (>10% de la cantidad recomendada diariamente basada en un 175 o 150 g por porción, respectivamente). Se calculó la heredabilidad en amplio sentido para ...

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Section: Effect Of Genotype Development and Storagesupporting

confidence: 95%

Section: Discussioncontrasting

confidence: 66%

Section: Discussionmentioning

confidence: 54%

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Vitamin B1 Content in Potato: Effect of Genotype, Tuber Enlargement, and Storage, and Estimation of Stability and Broad-Sense Heritability

Goyer

Haynes

2011

Am. J. Pot Res

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“…Among unrelated studies, Augustin et al (1978a) and Arkoudilos and Crean (1978) found no significant differences in vitamin C for potatoes stored for 6 or 8 months at temperatures ranging from 2.9°C to 12.7°C. Linnemann et al (1985), on the other hand, found that after storage vitamin C content increased approximately 20% in tubers stored for 12 weeks at 16°C or 28°C, but declined about 15% in tubers stored at 7°C.…”

Section: Storage Temperaturementioning

confidence: 96%

Positioning the Potato as a Primary Food Source of Vitamin C

Love

Pavek²

2008

Am. J. Pot Res

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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...

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“…Concentrations of ascorbic acid are stable during and after exposure to light (Thomas 1984). Losses can range from 40È60% over time, especially at lower temperatures (Faulks et al 1982) and concentrations can vary from 80È360 ppm between cultivars (Augustin et al 1978). Variations between cultivars may account for the fact that in cv Desiree ascorbic acid content was not signiÐcantly di †erent between aerial and subterranean tubers while in cv Epicure ascorbic acid concentration was signiÐcantly higher (P \ 0É01) in aerial tubers.…”

Section: Epicurementioning

confidence: 95%