Nutritional Composition and Biochemical Properties of <i>Solanum tuberosum</i>

Dereje, Belay; Nwankwo, Chibuzo Stanley

doi:10.5772/intechopen.98179

Cited by 9 publications

(11 citation statements)

References 34 publications

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“…Solanum tuberosum L. of different potato varieties contains zinc in the amount of 0.5-4.6 µg g −1 of fresh weight. Zinc is essential for the proper functioning of the body's immune system and is involved in cell division, growth and wound healing [2,18]. An increasing accumulation of this element after biofortification with KIO 3 is a positive effect of our experiment because it improved the nutritional value of the tubers.…”

Section: Determination Of Macro-and Micromineralsmentioning

confidence: 86%

“…The availability of AA depends on the cultivar, the state of maturity and the environmental conditions in which the plant is grown. The AA content decreases with the storage period of all varieties of tuber [18].…”

Section: Determination Of L-ascorbic Acidmentioning

confidence: 92%

“…Some varieties of Solanum tuberosum L. contain iron in amounts that are comparable to those found in some cereals (rice, maize, wheat). The iron of Solanum tuberosum L. should be bioavailable because, unlike cereals, it contains very little phytic acid [18].…”

Section: Determination Of Macro-and Micromineralsmentioning

confidence: 99%

“…Among other things, molybdenum enables the production of enzymes that are necessary for the assimilation of fats and sugars, i.e., it is needed to provide cells with energy. Molybdenum also influences the absorption of iron and thus indirectly protects the human body from becoming anaemic [2,18].…”

Section: Determination Of Macro-and Micromineralsmentioning

confidence: 99%

“…Potato can yield more nutritious food on less land and in harsher climates than most other major crops. In addition, the tuber can be harvested in as little as eight weeks [18].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Biofortification with Iodine by 8-Hydroxy-7-iodo-5-quinolinesulfonic Acid and 5-Chloro-7-iodo-8-quinolinol on the Chemical Composition and Antioxidant Properties of Potato Tubers (Solanum tuberosum L.) in a Pot Experiment

et al. 2023

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Iodine deficiency impacts on the development of thyroid disease. Vegetables and fruits usually have a low iodine content; hence, it makes sense to increase their iodine content. Potato is consumed daily by millions of consumers and would, therefore, be a good target for biofortification with iodine programs. The aim of this study was to determine the effects of biofortification via the application of soil solutions of two iodoquinolines [8-hydroxy-7-iodo-5-quinolinic acid (8-OH-7-I-5QSA) and 5-chloro-7-iodo-8-quinoline (5-Cl-7-I-8-Q)] and KIO3 (as an iodine positive control) on the iodine content and basic chemical composition, macro and micronutrient content, nitrogen compounds, vitamin C, and antioxidant potential of potato tubers Solanum tuberosum L. The biofortification process had no significant effect on the tuber weight in yield. The application of I in forms of KIO3, 8-OH-7-I-5QSA, 5-Cl-7-I-8-Q resulted in an increase in the I content of tubers (1400.15; 693.65; 502.79, respectively, compared with control, 24.96 µg·kg−1 d.w.). This also resulted in a decrease in elements that are harmful to consumers, such as: Al, Ni, Cr, Ag, Pb and Tl. The enrichment of tubers with 8-OH-7-I-5QSA and 5-Cl-7-I-8-Q resulted in a significant reduction in the content of ammonium ions (from 19.16 to 14.96; 13.52 mg∙kg−1 f.w.) and chlorides (from 423.59 to 264.92; 265.31 mg∙kg−1 f.w.). Biofortification with 8-OH-7-I-5QSA improved the polyphenolic profile of the potato tuber from 197.31 to 233.33 mg GAE·100 g−1 f.w. A significant reduction in the carotenoid content of tubers after the enrichment of the plant with iodine in KIO3, 8-OH-7-I-5QSA and 5-Cl-7-I-8-Q (from 3.46 to 2.96, 2.45, and 1.47 mg∙100 g−1 d.w., respectively) was observed. It can be postulated that the production of potatoes enriched with iodoquinolines and/or KIO3 is worthwhile, as it can provide a good source of I in the diet and simultaneously reduce the risk of developing deficiencies.

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Section: Determination Of Macro-and Micromineralsmentioning

confidence: 86%

Section: Determination Of L-ascorbic Acidmentioning

confidence: 92%

Section: Determination Of Macro-and Micromineralsmentioning

confidence: 99%

Section: Determination Of Macro-and Micromineralsmentioning

confidence: 99%

“…Potato can yield more nutritious food on less land and in harsher climates than most other major crops. In addition, the tuber can be harvested in as little as eight weeks [18].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Biofortification with Iodine by 8-Hydroxy-7-iodo-5-quinolinesulfonic Acid and 5-Chloro-7-iodo-8-quinolinol on the Chemical Composition and Antioxidant Properties of Potato Tubers (Solanum tuberosum L.) in a Pot Experiment

et al. 2023

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High‐humidity hot‐air impingement blanching conditions for the inhibition of potato‐browning enzymes and for quality retention

Mowafy,

Liu

2023

J Sci Food Agric

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BACKGROUNDPotato is an important non‐cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during the processing of fresh fruits and vegetables is essential for their preservation. High‐humidity hot‐air impingement blanching (HHAIB) is a promising emerging technology for pretreating different food materials. This research aimed to identify the optimum HHAIB conditions for the inhibition of potato‐browning enzymes, maintaining their nutritional and physical quality, and to compare this with conventional hot‐water blanching (HWB).RESULTSPolyphenol oxidase (PPO) inactivation, total phenol content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, color, textural attributes, thermal properties, microstructure, and particles crystallinity were evaluated. The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively, which resulted in a complete gelatigination of potato starches, based on the thermal properties and the microstrcture of the blanched potatoes. These conditions led to improvements in TPC to 312.54 μg GAE.g−1 FP, DPPH scavenging to 1.99 μmol TE.g−1 FP, as well as enhancements in color and crystallinity. When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non‐safe level of PPO activity.CONCLUSIONHigh‐humidity hot‐air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties, especially under the optimum conditions revealed by the principal component analysis. It provides an excellent technique for blanching and pretreating potatoes, preserving them, and maintaining their quality. © 2023 Society of Chemical Industry.

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Determination of Bioactive Compounds, Antioxidant Capacities and Safety of the Somatic Hybrid Potatoes

et al. 2022

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Nutritional Composition and Biochemical Properties of Solanum tuberosum

Cited by 9 publications

References 34 publications

Effect of Biofortification with Iodine by 8-Hydroxy-7-iodo-5-quinolinesulfonic Acid and 5-Chloro-7-iodo-8-quinolinol on the Chemical Composition and Antioxidant Properties of Potato Tubers (Solanum tuberosum L.) in a Pot Experiment

Effect of Biofortification with Iodine by 8-Hydroxy-7-iodo-5-quinolinesulfonic Acid and 5-Chloro-7-iodo-8-quinolinol on the Chemical Composition and Antioxidant Properties of Potato Tubers (Solanum tuberosum L.) in a Pot Experiment

High‐humidity hot‐air impingement blanching conditions for the inhibition of potato‐browning enzymes and for quality retention

Determination of Bioactive Compounds, Antioxidant Capacities and Safety of the Somatic Hybrid Potatoes

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