Abstract
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.
Highlights
Potatoes (Solanum tuberosum L.) are considered a staple nutritional diet, owing to high quality proteins, low in fat, and rich in carbohydrates and dietary fibre that promote human health [1]
Phenolic compounds that are present in potatoes or other fruits and vegetables are oxidized by Polyphenol oxidase (PPO) to quinones, which are polymerized to melanin pigments, resulting in the development of undesirable colours and texture as well as losses of flavour and nutrients [5]
High pressure processing (600 MPa, 3 min.) significantly decreased the PPO activity of the potato cultivars studied without significant effect on their proximate composition
Summary
Potatoes (Solanum tuberosum L.) are considered a staple nutritional diet, owing to high quality proteins, low in fat, and rich in carbohydrates and dietary fibre that promote human health [1]. Potatoes are excellent sources of dietary antioxidants, such as polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid, and selenium [2], which are involved in immunomodulatory reactions that are related with the prevention of various diseases, such as cancer, cardiovascular, and neurodegenerative diseases [3]. Polyphenol oxidase (PPO) activity is involved in the browning reaction in minimally processed potatoes. Phenolic compounds that are present in potatoes or other fruits and vegetables are oxidized by PPO to quinones, which are polymerized to melanin pigments, resulting in the development of undesirable colours and texture as well as losses of flavour and nutrients [5]. High pressure processing (HPP) presents a viable alternative to conventional thermal processes regarding PPO inactivation and, at the same time enabling a more wholesome, fresh product with extended shelf-life [6]
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