Abstract
Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.
Highlights
Introduction published maps and institutional affilConsumers are aware that a balanced diet is an important prerequisite for preventing chronic diseases and maintaining well-being
Consumers have become increasingly careful about healthy diets, and foods enriched in well-known beneficial phytochemicals are nowadays appreciated
This is leading to an increase in demand of red/blue potatoes, rich sources of vitamin C, minerals and phenolic acids
Summary
Consumers are aware that a balanced diet is an important prerequisite for preventing chronic diseases and maintaining well-being. There has been an increasing demand for functional foods able to supply several nutrients needed for a healthy diet [1]. The potato (Solanum tuberosum) is a staple food crop worldwide. Its tubers are a source of carbohydrates and contain essential amino acids, vitamins, minerals and important antioxidants [3,4]. Vitamin C (ascorbic acid) is among the most pronounced beneficial vitamins that contribute to the nutrient potential of potato tubers [5]. Vitamin C is well-known by consumers for its contribution to immune defense, but it is a strong antioxidant and a co-factor of several regulatory enzymes [6].
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