Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

Silveira, Ana Cecília; Orena, Sandra; Medel-Marabolí, Marcela; Escalona, V.H.

doi:10.1590/fst.24119

Cited by 9 publications

(5 citation statements)

References 34 publications

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“…In the case of five cultivars (Herbie 26, Blaue Annelise, Provita, Vitelotte and Bora Valley), the results from the first year of the study were confirmedthe cultivars were in the salad type (A). Cultivar differences in cooking type confirmed by Bienia et al [2020] and Silveira et al [2020].…”

Section: Resultsmentioning

confidence: 80%

Potato with Colored Flesh Valuable and Attractive to the Consumer

Zarzecka¹,

Ginter²,

Gugała³

et al. 2023

J. Ecol. Eng.

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The purpose of this paper was to determine the vitamin C content and the selected consumption features (tastiness and cooking type) in edible potato tubers with colored flesh. The research material consisted of tubers of eight edible potato cultivars collected from a field experiment conducted in 2021 and 2022 at the Agricultural Experimental Station in Zawady of Siedlce University of Natural Sciences and Humanities (52 o 03'N; 22 o 33'E). The following cultivars were grown: two cultivars with red flesh -Rote Emma and Herbie 26, five cultivars with purple flesh -Blaue Annelise, Provita, Salad Blue, Vitelotte and Bora Valley, as well as one traditional cultivar, light yellow fleshed -Eurostar. The cultivar features of the potato tubers significantly modified the content of vitamin C and they determined cooking properties of the potato. The cultivars with red and purple flesh accumulated more vitamin C than the traditional cultivar. The cultivar Rote Emma and Salad Blue had the best tastiness, while the cultivar Herbie 26 and Bora Valley proved to be the least tasty. The red and purple-fleshed cultivars were dominated by the salad cooking type A and they differed significantly from the traditional cultivar Eurostar. Potato tubers with colored flesh are a valuable and attractive offer to the consumer.

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Section: Resultsmentioning

confidence: 80%

Potato with Colored Flesh Valuable and Attractive to the Consumer

Zarzecka¹,

Ginter²,

Gugała³

et al. 2023

J. Ecol. Eng.

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“…Additionally, the antioxidant potential of phenolic metabolites is influenced by the position of hydroxylation [ 23 ] and by the mean relative concentrations of the antioxidants found in the vegetable matrices. Several authors reported that the purple-fleshed varieties were characterized by a high content of antioxidants, and that the content in the pigmented varieties may be 2-3 fold higher than in non-pigmented potatoes [ 5 , 25 ]. This was linked to the high content of polyphenols and anthocyanins, which demonstrated to have strong antioxidant properties [ 7 , 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…Several authors reported that the purple-fleshed varieties were characterized by a high content of antioxidants, and that the content in the pigmented varieties may be 2-3 fold higher than in non-pigmented potatoes [ 5 , 25 ]. This was linked to the high content of polyphenols and anthocyanins, which demonstrated to have strong antioxidant properties [ 7 , 25 , 26 ]. Deuber et al [ 27 ] reported that Vitelotte cultivar was characterized by the highest polyphenol and antioxidant content, thus confirming our results [ 23 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)

Ceci

Franceschi

Serni

et al. 2022

Foods

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Potatoes (Solanum tuberosum L.) are one of the most valuable agricultural crops, and the flesh of these tubers provides various classes of healthy compounds important for human nutrition. This work presents the results of a joint analysis of different chemical classes of compounds which provided insights on the metabolic characterization of pigmented and non-pigmented potato varieties collected from Italy. The identification of common or individual metabolic characteristics across the omic datasets (antioxidants, total polyphenolic content, polyphenols, and sugars) is conducted by Joint and Individual Variation Explained (JIVE), a data fusion multivariate approach. The common part of the multivariate model allowed the separation between non-pigmented and pigmented samples. Polyphenolic compounds were mainly responsible for the separation between purple-fleshed and red-skinned potatoes. An additional detailed analysis of the anthocyanin composition, including the acylated anthocyanins, allowed to pinpoint the diversities between the pigmented potato groups. Furthermore, the presence of an appreciable amount of hydroxycinnamic acids and anthocyanins in the purple-fleshed varieties, which are also characterized by a lower content of sugars, is found. Our results provide scientific evidence for the promotion of promising potato cultivars, which are characterized by a remarkable amount of various health benefit compounds.

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“…Potatoes, as an important source of bioactive compounds (BAC), are highly desirable in the diet, but their chemical composition changes during cooking, which depends on the cultivar, cooking style and conditions [224]. Conflicting results on the effects of cooking on total phenolics and chlorogenic acid content are found in the literature [225,226].…”

Section: Phenolicsmentioning

confidence: 99%

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Levaj,

Pelaić,

Galić

et al. 2023

Agronomy

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Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

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Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

Cited by 9 publications

References 34 publications

Potato with Colored Flesh Valuable and Attractive to the Consumer

Potato with Colored Flesh Valuable and Attractive to the Consumer

Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

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