Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.)

André, Christelle M.; Oufir, Mouhssin; Hoffmann, Lucien; Hausman, Jean-François; Rogez, Hervé; Larondelle, Yvan; Evers, Danièle

doi:10.1016/j.jfca.2008.11.010

Cited by 85 publications

(60 citation statements)

References 38 publications

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“…Sample extraction of sugars, total phenolic and antioxidant capacity Methanol extracts were prepared following the method proposed by Andre et al (2009) with minor modifications. Briefly, 1 ± 0.001 g of the lyophilized powder was mixed with acidified methanol/water (80:20 v/v) and sonicated (Bandeline Sonoplus GM70, Germany) in an ice bath.…”

Section: Determination Of Starch Profilementioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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a b s t r a c tThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.

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Section: Determination Of Starch Profilementioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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“…Results of the three-factor analysis of variance show that tyrosine content mostly depends on the individual properties of potato cultivar (coeffi cient η 2 variety=0.65) of all investigated factors. Other researchers exploring the free tyrosine content in potato tubers also confi rmed its dependence on cultivar (ANDRE et al, 2009;NAVARRE et al, 2011;AYVAZ et al, 2015). The recorded amounts of tyrosine in potato tubers range from 24 μg g -1 to 231 μg g -1 .…”

Section: Resultsmentioning

confidence: 81%

Effects of organical and conventional growing on the content of biologically active compounds of potatoes

Asakaviciute¹,

Bražinskienė²,

Ivanauskas³

et al. 2017

Acta Alimentaria

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It was determined that amounts of chlorogenic acid, tyrosine, and tryptophan in potato tubers depend on meteorological conditions, farming type, individual properties of a variety, and interaction of these factors (P<0.05). It was noted in 2011 that organically grown potato tubers accumulated signifi cantly higher amounts of chlorogenic acid, tyrosine, and tryptophan derivatives than conventionally grown tubers, while in 2012 the opposite was observed (P<0.01). Such results are due to the different meteorological conditions during the survey years.

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“…Therefore, potatoes can play a significant role in addressing food insecurity and nutritional problems, which are the major causes of the global health challenge. The potato, in addition to being a source of energy and fibre, has important nutritional traits (Clayton and Percival 2000; Andre et al 2007a;Nassar et al 2012;Ezekiel et al 2013;Peña et al 2015) and contains health-promoting compounds such as polyphenols and chlorogenic acid (Andre et al 2009;Kubow et al 2014;Liyao et al 2016;Piñeros-Niño et al 2016). Because of its high consumption and its nutritional attributes, and because it is the economic axis of thousands of small-scale producers, the potato is a crop that can effectively link agriculture and nutrition and achieve an impact in the rural sector.…”

Section: Introductionmentioning

confidence: 99%

Breeding Differently: Participatory Selection and Scaling Up Innovations in Colombia

et al. 2017

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Global challenges like sustainable development, climate change, malnutrition and gender inequality can be tackled from an agricultural perspective. Micronutrient deficiency is a major problem for the health and food security of the population. In Colombia, iron deficiencies affect 32% of the children under the age of five; and 43% of the Colombian population have zinc and vitamin A deficiencies. We designed and implemented a research-for-development programme that links agriculture and nutrition through a two-stage project. In the first stage, we selected three new yellow potato cultivars with better nutritional contents, higher yield and better resistance to late blight than the traditional yellow cultivars. We characterized the Colombian germplasm, Solanum tuberosum Group Phureja, for its nutritional attributes. During this stage, studies of the social and nutritional status of the communities were also conducted. In the second stage, we focused on scaling up new potato cultivars to reach potato producers and consumers by promoting the production and marketing of good quality seed potatoes, by establishing four Rural Entrepreneurs Nuclei. The programme promotes gender equity, good dietary habits, the consumption of more nutritious potatoes and empowers local leadership to strengthen governance. Field work was conducted in southern and central regions of Colombia by employing social strategies such as the Family Farming Community Schools. In 50% of the cultivated area, we are replacing the originally used traditional yellow potatoes by the new, more nutritious, potatoes to reach 6 million consumers. A good quality seed system for small-scale potato growers has been implemented. These achievements have been reached through a comprehensive approach in a period of two years.

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Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.)

Cited by 85 publications

References 38 publications

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Effects of organical and conventional growing on the content of biologically active compounds of potatoes

Breeding Differently: Participatory Selection and Scaling Up Innovations in Colombia

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