Phenolic compounds with antioxidant capacity of the native Andean potato (Solanum tuberosum L.) Huagalina variety in La Libertad- Peru

Rojas-Padilla, Carmen; Vásquez-Villalobos, Víctor

doi:10.17268/sci.agropecu.2016.03.22

Cited by 7 publications

(4 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From our data, coumaric acid and chlorogenic acid were major phenols identified in potato tubers. This in part seems to correspond with the results of Rojas‐Padilla and Vásquez‐Villalobos who found that chlorogenic acid is the major phenol in Andean potato tubers. In spite of the several health benefits of phenolics, they act as important antioxidants under environmental stresses, regulate reactive oxygen species (ROS) level and protect plants against oxidative stress, thereby, the biosynthesis of phenols increases in response to salinity .…”

Section: Discussionsupporting

confidence: 90%

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

Akrimi

Hajlaoui²,

Rizzo

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Potato yields and tuber compositions are linked to mechanisms adopted by plants to cope with salinity and often can change after cooking. The current study aimed to evaluate the effects of salinity, variety and cooking method in the composition of potato tubers. Three potato varieties (Spunta, Bellini and Alaska) grown under distinct salt levels (T1: 2.2 ms cm−1 EC, T2: 8.5 ms cm−1 EC before electromagnetic treatment and 6.3 ms cm−1 EC after electromagnetic treatment, T3: 8.5 ms cm−1 EC) were studied. Yield and tuber quality attributes (starch, dry matter, specific density and tuber size) were evaluated. Carotenoids, total and individual phenolics determined by high‐performance liquid chromatography (HPLC), relative antioxidant capacity (RAC) and ions content were analyzed, in both raw and water boiled tubers. RESULTS Tuber yield, starch, dry matter, ions and antioxidants were significantly influenced by the salinity level and variety. The least production and the highest antioxidants were obtained under T3. Antioxidants were influenced by cooking method, the interactions treatment × cooking method and variety × cooking method. Individual phenolic compounds exhibited different response to cooking as quercetin, caffeic acid and catechin decreased significantly after boiling. However, coumaric acid increased in Alaska tubers. CONCLUSION Salinity level, variety and cooking method are important determinants of tuber yield and composition. Electromagnetic water may be useful to enhance potato production and tuber quality in areas suffering from water salinization. © 2020 Society of Chemical Industry

show abstract

Section: Discussionsupporting

confidence: 90%

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

Akrimi

Hajlaoui²,

Rizzo

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed. The thirteen metabolites found in potato cooking water are the same as those found in raw potatoes of the same variety and origin (Rojas-Padilla & Vasquez-Villalobos, 2016).…”

Section: Resultssupporting

confidence: 53%

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

et al. 2019

View full text Add to dashboard Cite

For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze-dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software "MassHunter Workstation" VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed.

show abstract

“…(2019). Moreover, Rojas‐Padilla and Vásquez‐Villalobos (2016) traced ferulaldehyde in potato but with lower concentration. Curcumin (compound 20) was discovered only in the light‐roasted coffee beans in the negative mode with [M−H] − ion m/z at 367.1187.…”

Section: Resultsmentioning

confidence: 99%

Impact of roasting on the phenolic and volatile compounds in coffee beans

Liu

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica coffee beans (Coffea arabica) comprehensively via antioxidant assays. The phenolic compounds in roasted samples were characterized via liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry (LC‐ESI‐QTOF‐MS/MS). Furthermore, the coffee volatile compounds were identified and semi‐quantified by headspace/gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). Generally, for phenolic and antioxidant potential estimation, light roasted samples exhibited the highest TPC (free: 23.97 ± 0.60 mg GAE/g; bound: 19.32 ± 1.29 mg GAE/g), DPPH, and FRAP. The medium roasted beans performed the second high in all assays but the highest ABTS+ radicals scavenging capacity (free: 102.37 ± 8.10 mg TE/g; bound: 69.51 ± 4.20 mg TE/g). Totally, 23 phenolic compounds were tentatively characterized through LC‐ESI‐QTOF‐MS/MS, which is mainly adopted by 15 phenolic acid and 5 other polyphenols. The majority of phenolic compounds were detected in the medium roasted samples, followed by the light. Regarding GC‐MS, a total of 20 volatile compounds were identified and semi‐quantified which exhibited the highest in the dark followed by the medium. Overall, this study confirmed that phenolic compounds in coffee beans would be reduced with intensive roasting, whereas their antioxidant capacity could be maintained or improved. Commercial medium roasted coffee beans exhibit relatively better nutritional value and organoleptic properties. Our results could narrow down previous conflicts and be practical evidence for coffee manufacturing in food industries.

show abstract

Phenolic compounds with antioxidant capacity of the native Andean potato (Solanum tuberosum L.) Huagalina variety in La Libertad- Peru

Cited by 7 publications

References 31 publications

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

Impact of roasting on the phenolic and volatile compounds in coffee beans

Contact Info

Product

Resources

About