Potato Color Research Articles

Effect of processing techniques on color and active components amount of sweet potato (Ipomoea Batatas l) flakes

Sweet potato processing is limited, such as flour, snacks, cystic, or chips. Flakes as pre-cooked meals are made through the stages of making pasta and drying. The purpose of this study was to optimize the production of sweet potato flakes at the stage of making pasta and drying. Making the pasta is done through techniques steamed or baked. Pasta drying using tools a drum dryer or cabinet dryer. As an indicator of optimization is the total of monomeric anthocyanins, β-carotene and color the resulting flakes. The results showed that the amount of anthocyanin monomeric flakes by using steam, and drum dryer (3.83 ± 0.03 mg CYE/g db), flakes by the technique of steam, and cabinet dryer (3.03 ± 0.02 mg CYE/g db), flakes with techniques bake, drum dryer (2.49 ± 0.05 CYE mg/g db), flakes with bake technique, cabinet dryer (1.98 ± 0.03 mg CYE/g db). The Color of purple sweet potato flakes produced through steamed techniques bright purple, while the color purple sweet potato flakes produced through techniques roast give a brownish purple color. The amount of β-carotene yellow flakes sweet potato with stages of cooking steamed, drum dryer (152±0.5 mg/Kg db), grilled drum dryer (136±0.4 mg/Kg db), flakes of yellow sweet potato with stages of roasted and cabinet dryer (140±0.8 mg/Kg db), and grilled stage with cabinet dryer (122±0.3 mg/Kg db). In conclusion sweet potato flakes production techniques through the stages of steam process, and used drum dryers have a number of anthocyanins or β-carotene bigger and brighter colors than the baked flakes techniques and used cabinet dryer.

KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Abstract High pressure processing (HPP) is a non-thermal technology used to activate or inactivate enzymes. This study investigated the effects of HPP (600 MPa for 5 or 30 min at 25 °C) on cocoyam, Peruvian carrot and sweet potato color, and the polyphenoloxidase (PPO) and peroxidase (POD) activities in tuber cubes, puree, and enzyme extract subjected to HPP. The results showed enzyme inactivation by HPP in cocoyam (up to 55% PPO inactivation in puree and 81% POD inactivation in extract) and Peruvian carrot (up to 100% PPO and 57% POD inactivation the extract). In contrast, enzyme activation was observed in sweet potato (up to 368% PPO and 27% POD activation in puree). The color results were compatible to enzyme activity: the color parameters remained unchanged in cocoyam and Peruvian carrot, which showed high PPO and POD inactivation after HPP. Furthermore, the impact of HPP on the enzymes was influenced by the matrix in which HPP was carried out, evidencing that the enzyme structure can be protected in the presence of other food constituents. Industrial relevance The enzymes PPO and POD are an important concern for vegetable processing, due its ability to induce browning after vegetables are cut. The HPP at 600 MPa for 5 or 30 min can be used to inactivate these enzymes in cocoyam and Peruvian carrot, guaranteeing the color and freshness of the tubers similar to the fresh cut vegetable.

Heritability of target bioactive compounds and hydrophilic antioxidant capacity in purple- and red-fleshed tetraploid potatoes

Intensely pigmented potato tubers are desired for the speciality potato market because of the health-promoting effects of pigments and other related compounds. Although highly coloured potatoes show higher concentrations of carotenoids and anthocyanins and higher antioxidant capacity, the phytochemical composition is highly dependent on environmental factors. Thus, the effects of genotype, environment and genotype × environment interactions on monomeric anthocyanins, soluble phenolics, carotenoids and hydrophilic antioxidant capacity were evaluated in a set of cultivars selected on the basis of the contrasting flesh colour of tubers. Twenty-one tetraploid potato genotypes were grown in three different field trials at Arkaute and Iturrieta for 2 years. Genotype, environment and genotype × environment interactions were significant for all of the studied parameters (P ≤ 0.01). However, most of the variation was accounted for by clonal variation. Broad-sense heritabilities (and their 95% confidence intervals) were 0.947 (0.832–0.981) for total monomeric anthocyanins, 0.917 (0.852–0.952) for total soluble phenolics, 0.950 (0.911–0.975) for total carotenoids, and 0.887 (0.799–0.945) and 0.850 (0.734–0.927) for hydrophilic antioxidant capacity measured by ABTS and DPPH methods, respectively. Although certain instabilities were recorded for all of the studied traits, the high estimates of heritability support the main role of genetics in phytochemical composition and suggest that sufficient heritable genetic variation exists in tetraploid potato germplasm for the breeding of advanced clones with improved bioactive properties.

Influence of Selected Factors on Anthocyanin Stability in Colored Potato Extracts

Color is considered as an important quality trait of food products. The blue, purple or red colors of several fruits and vegetables are due to the presence of anthocyanins. Scientific evidence suggests that these pigments are health-promoting compounds and there is some research focused on the development of anthocyanin-based natural colorants. However, anthocyanins levels can be altered through the action of several factors during food processing and storage. In this study, prevention of degradation of anthocyanins in potato extracts through combining the addition of gallic acid as copigment and the presence or absence of light with different temperatures was investigated. The four studied factors were statistically significant (P ≤ 0.01), but genotype showed the major effect, followed by light, temperature and gallic acid addition. The stability of anthocyanins can be increased throughout the combination of low temperature (T = 4C), absence of light and gallic acid addition (pigment : copigment molar ratio 1:50). Practical Applications Besides having important biological roles, such as antioxidant activity, anti-inflammatory and anticarcinogenic properties, anthocyanin-rich plant extracts might have potential as food colorants. In fact, colored potatoes have been suggested to be a great source of anthocyanins and a potential source of natural colorants. The major problem of anthocyanin-based natural colorants is their instability under nonacidic normal processing and storage conditions. With the aim of preventing the degradation of anthocyanins to colorless phenolics and insoluble brown compounds, there have been several studies conducted through the addition of different additives. In the present study, the stability effect of gallic acid as a copigment was investigated in different conditions, considering two important factors that influence the preservation of anthocyanins (temperature and light) in purple and red-fleshed potato extracts. Our results contribute to the development of preparation processes of food products and colorants derived from colored potatoes with increased anthocyanin content and color intensity.

Effects of Cooking Methods on Anthocyanins and Total Phenolics in Purple-Fleshed Sweet Potato

Purple-fleshed sweet potato (PSP) is a rich source of bioactive compounds including anthocyanins and phenolic compounds. Effects of conventional cooking methods (baking, boiling and steaming) on anthocyanins, total phenolic compounds and color were investigated. Six anthocyanin compounds were identified in two cultivars. Total anthocyanins contents in both cultivars were similar with values of 1,591 and 1,539 μg/g dry weights, while the concentrations of individual anthocyanins differ depending on cultivar. Cooking decreased the total anthocyanins content with a range of 844 to 1,249 μg/g dry weight (51–81% of raw PSP) in increasing order of baking > steaming > boiling. Baking and steaming has no influence on the content of the total phenolic compounds, while boiling resulted in a significant decrease (P < 0.05). The redness exhibited a significantly positive correlation with total anthocyanins content. The peonidin/cyanidin ratio was highly correlated with the lightness and yellowness. Practical Applications Recent interest in purple-fleshed sweet potatoes as functional foods has been generated by the high amount of anthocyanins and phenolic compounds. Cooking methods including boiling, baking and steaming decreased the contents of anthocyanins and total phenolics. These results suggest that cooking conditions should be carefully applied to retain the purple color and health beneficial effects of purple-fleshed sweet potatoes.

Influence of Biodynamic Preparations on the Quality Indices and Antioxidant Compounds Content in the Tubers of Coloured Potatoes (Solanum tuberosum L.)

Biodynamic preparations 500 and 501 are plant strengthening agents of biodynamic agriculture method, prepared of manure and powdered quartz. The objective of the present study was to determine effects of biodynamic (BD) preparations 500 and 501 on the quality indices and antioxidant compounds content in the tubers of coloured flesh potatoes. Theexperiment included two factors: potato cultivar and treatment with BD preparations as field sprays. The experiment was carried out in four replications, in a randomly design. Results showed that application of BD preparations did not influence significantly the contents of dry matter, crude fibre and crude ash in all tested cultivars. Separately used BD preparation 500 increased content of total anthocyanins in tubers of ‘Vitelotte’ and ‘Red Emmalie’ and leucoanthocyanins content in ‘BlueCongo’, but decreased the content of total phenolics in all cultivars. Treatment with BD preparation 501 had significant effect on the contents of total phenolics and total anthocyanins in all cultivars. However, treatment with BD preparation 500 in combination with BD preparation 501 substantially increased the contents of total phenolics and total anthocyanins in all cultivars. Tubers of ‘Vitelotte’ with dark-purple flesh contained significantly more antioxidant compounds than the lightpurpleand red.

Influence of Biodynamic Preparations on the Quality Indices and Antioxidant Compounds Content in the Tubers of Coloured Potatoes (Solanum tuberosum L.)

Influence of Biodynamic Preparations on the Quality Indices and Antioxidant Compounds Content in the Tubers of Coloured Potatoes (Solanum tuberosum L.)

Purple sweet potato (Ipomoea batatas L.) color alleviates high-fat-diet-induced obesity in SD rat by mediating leptin’s effect and attenuating oxidative stress

Obesity and associated diseases are world-wide problems. The preventive effect of purple sweet potato color (PSPC) on high fat diet (HFD) induced obesity was investigated along with the mechanism underlying the effect. Eight-week-old male Sprague Dawley strain rats were grouped into 7 groups and intragastrically administered PSPC once a day. Obesity was prevented and abnormal glucose, triglyceride, and total cholesterol levels induced by the HFD for 6 weeks were restored to near-normal levels. PSPC significantly (p<0.05) reduced the level of reactive oxygen species and inhibited the receptor of advanced glycation end products and thioredoxin interacting protein in the hypothalamus, compared with controls. PSPC preserved the leptin signaling capability, leading to a decrease in hypothalamic adenosine 5′-monophosphate activated protein kinase activity. The anti-obesity effects of PSPC were mediated via attenuation of oxidative stress and regulation of leptin/AMPK signaling in the hypothalamus.

Purple sweet potato color inhibits endothelial premature senescence by blocking the NLRP3 inflammasome

Purple sweet potato color (PSPC), flavonoids isolated from purple sweet potato, has been well demonstrated for the pharmacological properties. In the present study, we attempt to explore whether the antisenescence was involved in PSPC-mediated protection against endothelium dysfunction in type 2 diabetes mellitus (T2DM) and, if involved, what are the possible mechanisms. The results showed that atherogenesis and endothelial senescence in the thoracic aorta were promoted in mice with prediabetes; meanwhile, PSPC attenuated the deterioration of vascular vessel and inhibited the endothelial senescence. Diabetes mellitus is a documented high-risk factor for the development of atherosclerosis. Studies show that d-galactose (d-gal) promotes endothelial cell senescence in vitro. In our study, we have determined that PSPC could suppress the d-gal-induced premature senescence and the abnormal endothelial function, discovered in the early stages of atherosclerosis induced by T2DM. We have discovered that the PSPC down-regulates reactive oxygen species (ROS) accumulation and the NLRP3 inflammasome functions. Furthermore, the premature senescence induced by d-gal was inhibited after attenuation of ROS and deactivation of NLRP3 inflammasomes. However, once the NLRP3 inflammasomes are overactivated, PSPC could not restrain cell senescence. These data imply that the beneficial effects of PSPC on diabetes-induced endothelial dysfunction and senescence are mediated through ROS and NLRP3 signaling pathways, suggesting a potential target for the prevention of endothelial senescence-related cardiovascular diseases.

APotato (Poly)phenols on Postprandial Insulinemia and Platelet Aggregation in Premenopausal Overweight Women: A Pilot Study

Potatoes are known for their carbohydrate, potassium, vitamin C and fiber content; however potatoes also contain chlorogenic acids (CGA). Colored potatoes may contain additional (poly)phenols, such as anthocyanins (ACN) in purple potatoes. Polyphenols exert various health promoting biological effects. Previous work suggests CGA and ACN have a role in glycemic control and platelet function. The present study examined two potato varieties: white potato (WP) containing CGA and purple potato (PP) containing CGA and ACN in a 6 h postprandial study in women (n=12, crossover design) on postprandial metabolic and epinephrine (EPI)‐ and ADP‐ induced platelet aggregation responses. Potatoes (200 g cooked) were included in a high carbohydrate, high fat breakfast (~690 kcal). A demographically match control group (CON, n=8) consumed a rice substituted breakfast without CGA or ACN and were used for metabolic comparisons only. PP and WP significantly reduced postprandial insulin responses compared to CON (p&lt;0.05). Glucose responses were not different among groups. PP significantly inhibited EPI‐induced‐ (p=0.015) and ADP‐induced‐ (P=0.009) platelet aggregation compared to WP. Potatoes compared to a common starch replacement reduced the insulin demand to achieve post‐meal glucose homeostasis. PP with CGA and ACN prolonged platelet aggregation time compared to WP, suggesting a potential role for certain potato varieties containing (poly)phenols in cardiovascular disease risk reduction. The work supports future research to explore potatoes and cardio‐metabolic health.Supported by various donor funds.

Molecular Structures of the Stem Tuber Anthocyanins of Colored Potatoes and Their Coloring Effects on the Tubers

This paper summarized the important achievements about the general characteristics of the molecular structures of the stem tuber anthocyanins of Colored potatoes and the basic coloring effects of the anthocyanins on the tubers. The various coloration patterns of the skins and/or flesh of Colored potato tubers result from the accumulation of the anthocyanins in the periderms, phelloderms and/or peripheral cortices of the tubers, and the tuber colors are fundamentally determined by the matching profiles of the six naturally occurring anthocyanidins, i.e., cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin. Generally, the tuber anthocyanidins hold an O-glycosidic bond-linked rutinosyl at the C3 site, and either a glucosyl linked by an O-glycosidic bond or no substituent group may exist at the C5 site simultaneously. Furthermore, an E-monoacyl frequently exists at the C3-rutinosyls or at the C5-glucosyls of most tuber anthocyanins, and the phenolic acids acylating the tuber anthocyanins are often p-coumaric, ferulic and caffeic acids. The popular names of the p- coumaric acid derivatives of the malvidin, pelargonidin, peonidin and petunidin of the tubers are Malvanin, Pelanin, Peonanin and Petanin, respectively. This review provides a reference for the exploration of the mechanism of the tuber coloration and the identification of the molecular structures of the stem tuber anthocyanins of Colored potatoes.

Thioredoxin-interacting Protein as a Common Regulation Target for Multiple Drugs in Clinical Therapy/Application

Initially identified in HL60 cells treated with Vitamin D3, thioredoxin-interacting protein (TXNIP) is considered as a major redox regulator and a potential connector between cellular redox state and metabolism. TXNIP plays an important role in the control of glucose and lipid metabolism, and it has been defined as a tumor suppressor gene in various solid tumors and hematological malignancies. This review gives an overview of the mechanism of various medicines including Lycium barbarum polysaccharide, Quercetin, trans-resveratrol, metformin, purple sweet potato color, nobiletin, taurine, suberoylanilide hydroxamic acid, and Theophylline, and their potential applications in the clinical treatment of many diseases.

ROBUST POTATO COLOR IMAGE SEGMENTATION USING ADAPTIVE FUZZY INFERENCE SYSTEM

Potato image segmentation is an important part of image-based potato defect detection. This paper presents a robust potato color image segmentation through a combination of a fuzzy rule based system, an image thresholding based on Genetic Algorithm (GA) optimization and morphologi- cal operators. The proposed potato color image segmentation is robust against variation of background, distance and view of potato from digital camera. In the proposed algorithm, after selecting appropriate color space, distance be- tween an image pixel and real potato pixels is computed. Furthermore, this distance feeds to a fuzzy rule-based classier to extract potato candidate in the input image. A subtractive clustering algorithm is also used to decide on the number of rules and membership functions of the fuzzy system. To improve the performance of the fuzzy rule-based classier, the membership functions shapes are also optimized by the GA. To segment potatoes in the input color image, an image thresholding is applied to the output of the fuzzy system, where the corresponding threshold is optimized by the GA. To im- prove the segmentation results, a sequence of some morphological operators are also applied to the output of thresholding stage. The proposed algorithm is applied to dierent databases with dierent backgrounds, including USDA, CFIA, and obtained potato images database from Ardabil (Iran's northwest), separately. The correct segmentation rate of the proposed algorithm is approx- imately 98% over totally more than 500 potato images. Finally, the results of the proposed segmentation algorithm are evaluated for some images taken from real environments of potato industries and farms.

유색감자 자영 분말을 이용한 쿠키의 항산화활성 및 품질특성

유색감자 자영 분말을 이용한 쿠키의 항산화활성 및 품질특성

The Influence of Ethephon Application Timing and Rate on Plant Growth, Yield, Tuber Size Distribution and Skin Color of Red LaSoda Potatoes

Optimizing the response of growth regulators depends in part on finding the most appropriate application rate and timing. Preliminary trials indicate that ethephon (2-chloroethylphosphonic acid) may be useful for improving potato (Solanum tuberosum L.) tuber appearance and skin color of red-skinned cultivars, but relatively little is known about optimum application practices. Two separate trials were conducted at the University of Idaho Parma Research and Extension Center to evaluate the effect of ethephon foliar application timing and rate on plant growth, tuber yield, size distribution, and skin color of the cultivar Red LaSoda. Skin color was rated visually and by colorimeter at harvest and periodically throughout storage at 4 °C. In 2011, ethephon application timing did not influence plant height, total yield, tuber size or skin color but did affect some tuber size classes. In contrast, all of these parameters were significantly influenced by application timing in 2012. The optimum application timing to influence skin color was a relatively narrow window during initial flower development, to 10 days after initial flowering (coinciding with tuber initiation). Increasing rates of ethephon significantly reduced plant height, increased foliar injury symptoms, and reduced average tuber size, but did not influence total yield in Red LaSoda. Higher ethephon rates resulted in significantly darker tuber skin (lower L* values) and increased red color (increased chroma and reduce hue angle values) when compared to the non-treated control. Evaluation of samples held in storage showed that differences in skin color ratings at harvest were maintained throughout the storage period. It is concluded that two foliar applications of ethephon at a rate between 292 and 438 ml ha−1applied ten days apart, initiated at pre-bloom, will provide the optimum change in skin color and reduce average tuber size without reducing total yield.

Anthocyanin synthesis in native and wound periderms of potato.

Skin color of red potatoes is due to accumulation of anthocyanins in the tuber periderm, a protective tissue that replaces the epidermis at an early stage of tuber development. The periderm consists of external layers of suberized phellem cells making up the skin, and internal layers of parenchyma-like phelloderm cells. Red pigmentation is an important marketing factor for red-skinned potatoes. However, injuries to the tuber surface, which are common in the potato industry, result in the development of a wound periderm that is devoid of the characteristic red coloration. To study the reason for these differences in anthocyanin accumulation, the expression level of anthocyanin biosynthesis genes and regulators was monitored in native and wound periderm using microarray analysis and quantitative polymerase chain reaction. We found significantly higher expression of the anthocyanin pathway in the phelloderm cells compared with the skin and tuber-flesh samples. However, in wound periderm, the anthocyanin pathway was strongly downregulated relative to the native periderm. This was true for two developmental stages of the native periderm--'immature', when the skin is prone to skinning injuries, and 'mature', following skin set--suggesting that anthocyanin synthesis continues postharvest. Wound-induced expression of steroidal glycoalkaloid glycosyltransferases, suberin-related 3-ketoacyl-CoA synthase and actin indicated that downregulation of the anthocyanin-specific pathway does not reflect global repression of the wound-periderm transcriptome. Loss of pigmentation may result from reduced expression of the Myb-bHLH-WD40 anthocyanin regulatory complex--a possible candidate might be the bHLH transcription factor JAF13.

Differential Accumulation and Degradation Of Anthocyanins In Red Norland Periderm is Dependent On Soil Type And Tuber Storage Duration

To determine how soil type, 2,4-dichlorophenoxyacetic acid (2,4-D) treatment, and storage affects color and anthocyanin accumulation of Red Norland potatoes, tubers were grown in sand or peat, with or without 2,4-D treatment, and measured at vine kill, harvest or after storage. Tubers grown in sand were less red and accumulated fewer anthocyanins than tubers grown in peat. 2,4-D treatment increased redness regardless of soil type. Redness loss varied greatly among tubers with storage. Tubers that lost color with storage had a two-fold reduction in anthocyanins, and a two-fold increase in benzoic and cinnamic acids compared to harvest, indicating chemical degradation of anthocyanidins via B-ring cleavage and autoxidation. Sand-grown potatoes did not exhibit greater cinnamic acids compared to peat-grown potatoes, suggesting that their color differences were due more to differences in biosynthesis than degradation during skin set. To improve Red Norland tuber color, research should focus on increasing biosynthesis of anthocyanins.

Comparison of Nutritional Components and Physicochemical Properties of Small Colored Potatoes and Small Regular Potatoes

Comparison of Nutritional Components and Physicochemical Properties of Small Colored Potatoes and Small Regular Potatoes

Comparison of Nutritional Components and Physicochemical Properties of Small Colored Potatoes and Small Regular Potatoes

Comparison of Nutritional Components and Physicochemical Properties of Small Colored Potatoes and Small Regular Potatoes