Lipids in Potato

Lal, Milan Kumar; Kumar, Awadhesh; Jena, Rupak; Dutt, Som; Thakur, Nitasha; Parmar, Vandana; Kumar, Vinod; Singh, Brajesh

doi:10.1007/978-981-15-7662-1_5

Cited by 8 publications

(2 citation statements)

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“…Potato (Solanum tuberosum L.) is the fourth most important staple commodity consumed worldwide after rice, wheat, and maize [1]. It is a rich source of carbohydrates, proteins, dietary fiber, ascorbic acid, riboflavin, and minerals [2][3][4][5]. By the middle of aptation under salinity conditions.…”

Section: Introductionmentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

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123

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Among abiotic stresses, salinity is a major global threat to agriculture, causing severe damage to crop production and productivity. Potato (Solanum tuberosum) is regarded as a future food crop by FAO to ensure food security, which is severely affected by salinity. The growth of the potato plant is inhibited under salt stress due to osmotic stress-induced ion toxicity. Salinity-mediated osmotic stress leads to physiological changes in the plant, including nutrient imbalance, impairment in detoxifying reactive oxygen species (ROS), membrane damage, and reduced photosynthetic activities. Several physiological and biochemical phenomena, such as the maintenance of plant water status, transpiration, respiration, water use efficiency, hormonal balance, leaf area, germination, and antioxidants production are adversely affected. The ROS under salinity stress leads to the increased plasma membrane permeability and extravasations of substances, which causes water imbalance and plasmolysis. However, potato plants cope with salinity mediated oxidative stress conditions by enhancing both enzymatic and non-enzymatic antioxidant activities. The osmoprotectants, such as proline, polyols (sorbitol, mannitol, xylitol, lactitol, and maltitol), and quaternary ammonium compound (glycine betaine) are synthesized to overcome the adverse effect of salinity. The salinity response and tolerance include complex and multifaceted mechanisms that are controlled by multiple proteins and their interactions. This review aims to redraw the attention of researchers to explore the current physiological, biochemical and molecular responses and subsequently develop potential mitigation strategies against salt stress in potatoes.

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Section: Introductionmentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

Self Cite

123

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“…However, most of the aldehydes, ketones, alcohols, esters, furans and pyrazine were reported to be derived from the Maillard reaction or lipid degradation [12,19]. The total content of lipids, including phospholipids, glycolipids, galactolipids, sulpholipids and neutral lipids, occupied approximately 0.1-0.5% of the fresh weight of potato tubers [31,32]. On analyzing the results, the aldehydes mainly derived from lipid oxidation belonged to the key odor compounds in the steamed potatoes (Table 1), also suggesting that this type of compound had stronger volatility, higher levels and lower thresholds.…”

Section: Qualitative Results Of Volatile Compounds In Samples Of Stea...mentioning

confidence: 99%

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

Jiang

Duan

Zhao

et al. 2023

Foods

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The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.

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Molekulare Charakterisierung des Fehlgeschmacks von Kartoffelproteinkonzentraten

Knobloch,

Frank,

Dawid

2024

Lebensmittelchemie

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Lipids in Potato

Cited by 8 publications

References 50 publications

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

Molekulare Charakterisierung des Fehlgeschmacks von Kartoffelproteinkonzentraten

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