The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage

Abstract

Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content. The tubers of red-fleshed (Rote Emma) and purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM of free amino acids, and the Blaue Annelise cultivar with purple flesh had over 18 mg/g DM. After 6 months, the highest increase in their content (by 36%) was recorded in tubers of the Fresco cultivar (yellow-fleshed). In the analysed potatoes, the content of alanine, proline, serine, γ-aminobutyric acid, and α-aminoadipic acid increased, while that of asparagine, aspartic acid, and glutamine decreased. Asparagine decreased to the greatest extent in “Blaue Annelise” potatoes (by 24%) and that of glutamine in tubers of Rote Emma and Vineta by 18%.

Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties

“…Potato proteins are characterized by high nutritional value, comparable to proteins of animal origin. This has been confirmed by the research of many authors over several decades [4,5,10,32,35,[39][40][41][42][43][44]. Despite the beneficial nutritional, health-promoting and functional properties of potato proteins, they are relatively rarely used in food production.…”

“…The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. In potatoes, apart from protein-building amino acids, there are significant amounts of free forms of amino acids, which increase the nutritional value of potatoes as a food product [39,40]. The high nutritional value of potato protein and its good digestibility has been confirmed by many studies [4,5,10,32,35,[41][42][43][44].…”

“…The studies presented by Pęksa et al [45] showed that the nutritional value of potato proteins was influenced by the potato variety, regardless of the color of the tuber flesh. Storage conditions such as time and temperature, especially in the interaction with the cultivar, also influenced the differentiation of potatoes in terms of the content of specific proteins and selected amino acids [39,40]. Potato protein is characterized by a particularly high content of the essential amino acid lysine, which is distinguished among plant proteins, while the limiting amino acids are usually tryptophan, methionine and cysteine; in colored potatoes, leucine is found [45].…”

GC-MS- and NMR-Based Metabolomics and Molecular Docking Reveal the Potential Alpha-Glucosidase Inhibitors from Psychotria malayana Jack Leaves

“…This amino acid had been identified in numerous medicinal plants, including Panax ginseng C.A. Meyer (seed, root, stem, leaves, and whole plant) [30], Solanum tuberosum L. (six potatoes cultivars) [31], Clinacanthus nutans (leaf and stem) [32], Nicotiana tabacum (leaves) [26], and Hilliardiella elaeagnoides (leaves and stems) [33]. Furthermore, this amino acid had also been identified in Coprinus comatus (medicinal mushrooms) [34].…”

A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Solanum tuberosum L.)

“…Potato ( Solanum tuberosum L.) is one of the most extensively consumed food products around the world, as it is an important source of nutrients and calories with a reduced content of undesirable compounds, such as fat or salt, and a high content of essential amino acids and starches [ 1 , 2 , 3 , 4 ].…”