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

Anna Pęksa,Agnieszka Nemś,Joanna Miedzianka,Elżbieta Rytel

doi:10.3390/molecules26051322

Anna Pęksa, Agnieszka Nemś + Show 2 more

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https://doi.org/10.3390/molecules26051322

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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%.

Highlights

Potatoes Cultivars through Storage.Potatoes are an excellent source of nutrients and energy and provide only trace amounts of fat and salt [1], giving them a high nutritional value
Based on the conducted studies, it was revealed that the content of the sum of free amino acids and most of the free amino acids determined in the tested potatoes of six cultivars, apart from isoleucine and ethylamine, largely depended on the cultivar and its interaction with tuber storage conditions, i.e., time and temperature
The storage period of tubers influenced to a large extent (p < 0.01 and p < 0.001) the content of most of the determined free amino acids and to a lesser extent (p < 0.05) the content of glutamic acid, arginine, aminoadipic acid (AAA) metabolites, and ornithine

Summary

Introduction

Potatoes Cultivars through Storage.Potatoes are an excellent source of nutrients and energy and provide only trace amounts of fat and salt [1], giving them a high nutritional value. The anthocyanins found in potatoes with purple and red flesh enrich the pool of tuber polyphenols in amounts depending on the cultivar, flesh colour, and environmental conditions compared with cultivars with traditional white-, cream-, or yellow-flesh. They significantly increase the antioxidant potential of potatoes and their health-promoting effects. They noted that these compounds have been known as components of coenzymes, substances that regulate or affect water management and the correct concentration of electrolytes in living organisms, supporting the removal of ammonia from the blood or the action of neurotransmitters in the central nervous system [15,16]

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