Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review

Abstract

This review compared the nutritional, functional, and volatile components of potatoes and examined the occurrence of acrylamide based on the variety of potatoes, focusing on the differences between domestic and foreign potatoes. A comparison of the sugar and amino acid contents in domestic and Spanish potatoes revealed higher glucose and fructose levels in domestic potatoes. On the other hand, the content of essential amino acids was significantly higher in Spanish potatoes. In addition, the polyphenol compound content was higher in foreign potatoes than in domestic ones. The volatile components of potatoes varied according to the variety, preparation method, and storage period. Acrylamide formation is closely related to the sugar content within the potato tubers and can be reduced through proper storage, cooking methods, and selection of potato varieties suitable for high-temperature cooking.