Abstract
The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato (Solanum tuberosum L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic Resonance) and RP-HPLC-PDA-ESI-MSn (Reversed Phase High-Performance Liquid Chromatography with Photodiode Array Detector and Electrospray Ionization Mass Detector) methodologies. Water soluble and lipophilic metabolites were identified and quantified. With respect to literature data, a more complete 1H (protonic) spectral assignment of the aqueous potato extracts was reported, whereas the 1H NMR assignment of potato organic extracts was reported here for the first time. Phenolics resulted to be in high concentrations in the purple–blue colored Rouge des Flandres, Bergerac, Fleur Bleu, and Blue Star cultivars. Servane, Piatlina, and Malou showed the highest amount of galacturonic acid, a marker of pectin presence, whereas Jelly cultivar was characterized by high levels of monosaccharides. Roseval and Rubra Spes contained high levels of citric acid involved in the inhibition of the enzymatic browning in fresh-cut potato. High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products.
Highlights
Nowadays potatoes (Solanum tuberosum L., Solanaceae) represent one of the most widespread food crop in the world after rice, wheat, and corn [1] due to their adaptability to different climates and soilsFoods 2020, 9, 1216; doi:10.3390/foods9091216 www.mdpi.com/journal/foodsFoods 2020, 9, 1216 and to their low price
Chromatographic methodologies have been largely used for the determination of different classes of compounds such as phenolics, sugars, organic acids, amino acids, and lipids
Potato extracts from the 20 cultivars were analyzed by means of untargeted NMR spectroscopy to have a comprehensive metabolite profile of both hydroalcoholic and organic potato extracts and targeted RP-HPLC-PDA-ESI-MSn methodology focused on selected compounds
Summary
Nowadays potatoes (Solanum tuberosum L., Solanaceae) represent one of the most widespread food crop in the world after rice, wheat, and corn [1] due to their adaptability to different climates and soilsFoods 2020, 9, 1216; doi:10.3390/foods9091216 www.mdpi.com/journal/foodsFoods 2020, 9, 1216 and to their low price. From a nutritional point of view, potatoes are low-fat foods (about 1% of lipids) rich in carbohydrates. The chemical composition of potatoes has been largely studied through different analytical techniques over the years, underlining the great importance of this foodstuff. Chromatographic methodologies have been largely used for the determination of different classes of compounds such as phenolics, sugars, organic acids, amino acids, and lipids. Hydroxycinnamic acid derivatives have been largely studied, being the most abundant phenolics in potatoes [5,6,7]. Several organic acids have been detected in potatoes, with citric and malic acids being the most abundant [8,10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
