Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips

Abstract

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg−1) and the last (31.44 mg kg−1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.

Partial Least Square Regression for Nondestructive Determination of Sucrose Content of Healthy and Fusarium spp. Infected Potato (Solanum tuberosum L.) Utilizing Visible and Near-Infrared Spectroscopy

“…All spectra have a similar pattern, with an absorbance at 480 nm associated with carotenoids [23]. According to Bravo, the most essential pigments in potatoes are carotenoids, anthocyanins, and chlorophyll [24]. A lower reflectance at 670 nm suggests chlorophyll in Noninfected (N) potatoes.…”

Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers

“…At present, potato crisps are the most frequently consumed snack worldwide. Coloured potato crisps and other snacks prepared from red and purple esh potato cultivars are an innovative alternative to conventional potato crisps due to their higher content of phenolic compounds which might make them healthier compared to conventional crisps 26, [29][30] . Purple esh potatoes are an option which adds colour to the menu, and enrich human diet in additional nutritional components 4,31 .…”

Genome-wide identification of GATA transcription factors in tetraploid potato and expression analysis in differently colored potato flesh

“…Potato is also a good source of nutrients, carbohydrates, and dietary fiber, with certain medical and health benefits ( Camire et al., 2009 ). Colored potato comprises a special type of cultivated potato varieties whose tubers are rich in antioxidant anthocyanins, which has potential value in developing natural pigments, extracting antioxidants, and enhancing health benefits ( Bravo et al., 2023 ). However, common potato cultivars are autotetraploids with rather complex genetic background, highly heterogeneous genome, and have substantial challenge in terms of genome assembly.…”