Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes

Jimenez, María Eugenia; Rossi, Analia Mabel; Sammán, Norma

doi:10.1016/j.jfca.2008.08.004

Cited by 30 publications

(15 citation statements)

References 6 publications

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“…Although nutrient content depends on a number of factors, variety is thought to be among the most significant factors (Toledo and Burlingame, 2006). Important nutrients in different varieties of potatoes include dietary fibre, up to 3.7% found in the skin of Red Pontiac variety (Mullin et al, 1993), the highest value found in flesh is for the variety Runa, grown in Argentina, which has a value of 3.3 g/100 g (Jimé nez et al, 2009), ascorbic acid, up to 42 mg/100 g in the Korean grown Chaju (Han et al, 2004), potassium, with up to 693.8 mg/100 g found in Azucena of Spain (Casañ as Rivero et al, 2003b), total carotenoids, with high-end values exceeding 2000 mcg/100 g for several varieties including Phureja group 1 of Peru .…”

Section: Resultsmentioning

confidence: 99%

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Burlingame

Mouillé

Charrondiere

2009

Journal of Food Composition and Analysis

284

157

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Section: Resultsmentioning

confidence: 99%

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Burlingame

Mouillé

Charrondiere

2009

Journal of Food Composition and Analysis

284

157

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“…Table 1 shows the composition of raw [25] and boiled potatoes. It can be seen that the cooking process does not significantly affect the composition.…”

Section: Loss Of Soluble Solidsmentioning

confidence: 99%

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

Jimenez¹,

Rossi²,

Sammán³

2015

AJPS

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The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4˚C (0.73 -1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.

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“…The variations among ecotypes for vitamin C content are due to the biological diversity of quinoa ecotypes in Chile. According to Jiménez et al (2009), variations can be attributed to genetic or environmental growth conditions. Lee and Kader (2000) reported that some citrus fruit contained more vitamin C when grown under cool temperatures rather than hot temperatures.…”

Section: Southmentioning

confidence: 99%

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

Miranda

Vega‐Gálvez

Quispe‐Fuentes

et al. 2012

Chilean J. Agric. Res.

102

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This study explored the diversity of the quinoa crop in Chile from a nutritional perspective. Nutritional properties, minerals, vitamins, and saponin content were assessed in seeds of six Chilean quinoa (Chenopodium quinoa Willd.) ecotypes grown in three main production areas with distinctive climatic and edaphic conditions: Ancovinto and Cancosa in the NorthAltiplano or High Plateau, Cáhuil and Faro in the central coastal area, and Regalona and Villarrica in the south of the country. There were significant differences (P < 0.05) in all the nutritional properties of the quinoa seeds in all three areas. Quinoa of the Villarrica ecotype showed the highest protein content (16.10 g 100 g -1 DM) and the highest content of vitamins E and C (4.644 ± 0.240 and 23.065 ± 1.119 mg 100 g -1 DM, respectively). The highest content of vitamins B1 (0.648 ± 0.006 mg 100 g -1 DM) and B3 (1.569 ± 0.026 mg 100 g -1 DM) was found in the Regalona ecotype, while the highest value of vitamin B2 (0.081 ± 0.002 mg 100 g -1 DM) occurred in the Ancovinto ecotype. Potassium was the most abundant mineral with a maximum value of 2325.56 mg 100 g -1 DM in the Cancosa ecotype. Saponin content varied from 0.84 g 100 g -1 DM in the Villarrica ecotype to 3.91 g 100 g -1 DM in the Cáhuil ecotype. Significant differences were found among the Chilean quinoa ecotypes grown under different climatic conditions; however, all the quinoa seeds exhibited a high nutritional value. These results are compatible with the genetic differences previously observed in the three geographical areas under study. Thus, if more studies are conducted to show the particular properties of quinoa from specific areas, it would be possible in the future to coin the term "controlled designation of origin" (appellation d'origine contrôlée) and add commercial value to Chilean quinoa seeds in the domestic and international markets.

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Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes

Cited by 30 publications

References 6 publications

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

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Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes

Cited by 30 publications

References 6 publications

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (&lt;i&gt;Solanum tuberosum&lt;/i&gt; ssp. Andinum)

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

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Product

Resources

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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)