Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

Lachman, J.; Hamouz, Karel; Orsák, Matyáš; Pivec, V.; Hejtmánková, Kateřina; Pazderů, Kateřina; Dvořák, P.; Čepl, Jaroslav

doi:10.1016/j.foodchem.2011.07.077

Cited by 137 publications

(134 citation statements)

References 39 publications

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“…Hence, it is expected to play an important role as a source of anthocyanins. The isolated individual anthocyanins were eluted in the following order like the patterns of previous results: delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin for aglycones (Lachman et al 2012) and caffeic acid, p-coumaric acid, and ferulic acid for acylation groups (Mulinacci et al 2008;Ieri et al 2011). The five cis isomers always appeared before their corresponding trans isomers in the pattern of trans anthocyanins (Downey and Rochfort, 2008).…”

Section: Resultssupporting

confidence: 57%

“…In contrast, in other reports, some red-and purple-fleshed potato cultivars tended to have higher anthocyanin content when boiled, steamed, baked, or microwaved than when raw (Lachman et al 2012). The susceptibility of potato cultivars to heat, light, and pH changes increased with an increase in the number of acyl groups present in their anthocyanins (Bakowska-Barczak, 2005).…”

Section: Changes In Composition Due To Processingmentioning

confidence: 74%

“…The total phenolic acid content of red potatoes is reported to decrease more when boiled than when baked (Xu et al 2009), and the anthocyanin content of purple potatoes decreases at high temperatures (100-150°C) (Nayak et al 2011). In contrast, some red-and purple-fleshed potatoes show higher anthocyanin contents when boiled, steamed, baked, or microwaved than when raw (Lachman et al 2012). Under low temperature (2°C) and dark conditions, coloured potatoes have a higher pigment stability than at room temperature Park et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Variation in Anthocyanin Composition in Korean Coloured Potato Cultivars by LC-DAD-ESI-MS and PLS-DA

Kim

Lee

et al. 2017

Potato Res.

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Anthocyanin concentration and composition and the effect of steaming and baking on these were evaluated in tubers of Korean red-and purple-fleshed potato cultivars and breeding clones using liquid chromatography with diode array detection and electrospray ionization-mass spectrometry (LC-DAD-ESI-MS). Twenty-six anthocyanins were isolated, of which 24 were identified. Remarkably, five cis isomers were identified, of which four, viz., cis-petanin, cis-peonanin, petunidin 3-ciscaffeoylrutinoside-5-glucoside, and petunidin 3-cis-feruloylrutinoside-5-glucoside, are reported for the first time. Moreover, pelargonidin 3-p-coumaroylrutinoside-5-glucoside (pelanin), peonidin 3-p-coumaroylrutinoside-5-glucoside (peonanin) and petunidin 3-p-coumaroylrutinoside-5-glucoside (petanin) were identified as the principal anthocyanins. We found that the total anthocyanin content of coloured potatoes was decreased by steaming and baking compared with the raw state. In addition, we performed partial least square discriminant analysis (PLS-DA) to discriminate between the analyzed anthocyanins. Cis isomers seemed to play a vital role as a biomarker in the PLS-DA model based on the type of processing and colour of the tubers.

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Section: Resultssupporting

confidence: 57%

Section: Changes In Composition Due To Processingmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

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Analysis of Variation in Anthocyanin Composition in Korean Coloured Potato Cultivars by LC-DAD-ESI-MS and PLS-DA

Kim

Lee

et al. 2017

Potato Res.

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“…Their total antioxidant capacity is significantly associated with phenolic compounds, which account for a dominant share of chlorogenic acid (CA) and its isomers neo-and cryptochlorogenic acid, with their content decreasing from the peel via the outer to the inner flesh and differ among the cultivars (Deußer et al 2012). Lately, especially among fans of a healthy diet, increasing attention is paid to the cultivars with red and purple flesh, which are known to have significantly higher antioxidant capacity, as compared with traditional yellow and white fleshed cultivars (Hamouz et al 2011, Lachman et al 2012. It relates to the content of anthocyanin pigments that are contained in flesh and skin of pigmented potato cultivars.…”

mentioning

confidence: 99%

Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour

Hamouz¹,

Lachman²,

Pazderů³

et al. 2013

Plant Soil Environ.

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In precise field trials in the years 2010 and 2011 the effect of genotype and location in cultivars with yellow, white, purple or red flesh on the content of chlorogenic acid (CA) and in 2011 and 2012 the effect of organic cultivation were evaluated. The results show a statistically significant effect of genotype to CA content, which ranged from 74.0 mg/kg fresh matter (FM) (Agria) to 825 mg/kg FM (Vitelotte). Demonstrable effect of flesh colour on CA content between cultivars with coloured flesh was found (430 mg/kg FM) in comparison with cultivars with yellow or white flesh (71.1 mg/kg FM). For cultivars with coloured flesh rather the genotype specific cultivar ruled than the purple or red flesh colour. In terms of the influence of location, higher CA levels were found on warm locations with frequent periods of drought in comparison with locations of high altitude climatic conditions which are favourable for potato cultivation. In the organically grown potatoes significantly higher levels of CA were found as compared with conventional treatment.

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“…As it was mentioned in the literature [4,16,25,26], usually, the purple potatoes calories are slightly higher than those of the white ones, which can be explained by their higher carbohydrate content. Don't be concerned about the higher number of calories in the purple variety.…”

Section: Potatoes Samples Evaluationmentioning

confidence: 92%

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2017

IJERA

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Potato cultivars with purple flesh represent an efficient and natural source of antioxidants, this vegetable having high content in polyphenols (especially anthocyanin pigments). The research goal of this work was to evaluate the anthocyanin and polyphenols content of several Romanian potato varieties (Albastru-Violet de Gălănești and Christian) and the effects of these potatoes (add to dough in different proportions) on several bread quality indicators. The bread quality depends on physical and chemical properties and on several signs like: flavor and taste, external appearance, crumb porosity and texture, bread's volume. In this research experiment, beside the total polyphenols and anthocyanin content, the analysis performed on bread (prepared using different potatoes addition 5%, 15% and 30%) were sensorial and physic chemical analysis (product volume, crumb porosity, height/diameter ratio, moist and acidity). Experimental results indicated that 15% purple potato cultivar added on the dough was the most indicate proportion to be used in bread processing.

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Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

Cited by 137 publications

References 39 publications

Analysis of Variation in Anthocyanin Composition in Korean Coloured Potato Cultivars by LC-DAD-ESI-MS and PLS-DA

Analysis of Variation in Anthocyanin Composition in Korean Coloured Potato Cultivars by LC-DAD-ESI-MS and PLS-DA

Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour

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