TY - JOUR
T1 - Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage
T2 - Implications in Acrylamide Formation during Frying
AU - García-Ríos, Diego
AU - Alvaro, Juan E.
AU - Zuñiga, María Elvira
AU - Campos, David
AU - Aguilar-Galvez, Ana
AU - Mariotti-Celis, María Salomé
AU - Pedreschi, Franco
AU - Pedreschi, Romina
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/5/1
Y1 - 2023/5/1
N2 - Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 °C ± 1 °C) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the “Michuñe negra” potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 µg kg−1) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.
AB - Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 °C ± 1 °C) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the “Michuñe negra” potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 µg kg−1) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.
KW - Maillard reaction
KW - antioxidants
KW - cold induced sweetening
KW - postharvest storage
KW - potato
KW - processing contaminants
UR - http://www.scopus.com/inward/record.url?scp=85160454058&partnerID=8YFLogxK
U2 - 10.3390/agronomy13051209
DO - 10.3390/agronomy13051209
M3 - Artículo
AN - SCOPUS:85160454058
SN - 2073-4395
VL - 13
JO - Agronomy
JF - Agronomy
IS - 5
M1 - 1209
ER -