Fleshed Potato Research Articles

Nutritional Value of Coloured Flesh Potato Tubers in Terms of Their Micronutrient Content

The aim of this study was to compare Fe, Zn, Mn, Al and Li contents in table potato tubers, obtained from seven potato cultivars with different flesh colour, and one cultivar characterised by light-coloured flesh. The study material consisted of potato tubers produced in a one-factor field experiment carried out at the Agricultural Experimental Station in Zawady belonging to the University of Siedlce, Poland (52°03′ N, 22°33′ E) in 2021–2023. The following cultivars were tested: Eurostar (light yellow flesh), Rote Emmalie and Herbie 26 (red flesh), Provita, Salad Blue, Blaue Annelise, Vitelotte Noire and Bora Valley (purple and blue flesh). The study showed that the genetic characteristics of the cultivars determined the nutrient content and uptake with tuber yield. Of the tested minerals which are important for human nutrition (Fe, Zn, Mn), red and purple cultivars accumulated more Fe than the light yellow-fleshed Eurostar. Zn content was the highest in red-fleshed cultivars compared with light and purple-fleshed cultivars. Mn content was the highest in the tubers of the light yellow-fleshed Eurostar and lowest in red Rote Emmalie. Fe, Zn, Mn and Al contents and uptake with tuber yield were influenced by weather conditions during the growing season.

Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend

Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend

Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics

Sweet potatoes are rich in flavonoids and phenolic acids, showing incomparable nutritional and health value. In this investigation, we comprehensively analyzed the secondary metabolite profiles in the flesh of different-colored sweet potato flesh. We determined the metabolomic profiles of white sweet potato flesh (BS), orange sweet potato flesh (CS), and purple sweet potato flesh (ZS) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CS vs. BS, ZS vs. BS, and ZS vs. CS comparisons identified a total of 4447 secondary metabolites, including 1540, 1949, and 1931 differentially accumulated metabolites. Among them, there were significant differences in flavonoids and phenolic acids. There were 20 flavonoids and 13 phenolic acids that were common differential metabolites among the three comparison groups. The accumulation of paeoniflorin-like and delphinidin-like compounds may be responsible for the purple coloration of sweet potato flesh. These findings provide new rationale and insights for the development of functional foods for sweet potatoes. List of compoundsKaempferol (PubChem CID: 5280863); Peonidin 3-(6”-p-coumarylglucoside) (PubChem CID: 44256849); Swerchirin (PubChem CID: 5281660); Trilobatin (PubChem CID: 6451798); 3-Geranyl-4-hydroxybenzoate (PubChem CID: 54730540); Eupatorin (PubChem CID: 97214); Icaritin (PubChem CID: 5318980); Isorhamnetin (PubChem CID: 5281654); Glucoliquiritin apioside (PubChem CID: 74819335); Brazilin (PubChem CID: 73384).

Genome-wide identification of GATA transcription factors in tetraploid potato and expression analysis in differently colored potato flesh.

The GATA gene family belongs to a kind of transcriptional regulatory protein featuring a zinc finger motif, which is essential for plant growth and development. However, the identification of the GATA gene family in tetraploid potato is still not performed. In the present research, a total of 88 GATA genes in the tetraploid potato C88.v1 genome were identified by bioinformatics methods. These StGATA genes had an uneven distribution on 44 chromosomes, and the corresponding StGATA proteins were divided into four subfamilies (I-IV) based on phylogenetic analysis. The cis-elements of StGATA genes were identified, including multiple cis-elements related to light-responsive and hormone-responsive. The collinearity analysis indicates that segmental duplication is a key driving force for the expansion of GATA gene family in tetraploid potato, and that the GATA gene families of tetraploid potato and Arabidopsis share a closer evolutionary relationship than rice. The transcript profiling analysis showed that all 88 StGATA genes had tissue-specific expression, indicating that the StGATA gene family members participate in the development of multiple potato tissues. The RNA-seq analysis was also performed on the tuber flesh of two potato varieties with different color, and 18 differentially expressed GATA transcription factor genes were screened, of which eight genes were validated through qRT-PCR. In this study, we identified and characterized StGATA transcription factors in tetraploid potato for the first time, and screened differentially expressed genes in potato flesh with different color. It provides a theoretical basis for further understanding the StGATA gene family and its function in anthocyanin biosynthesis.

Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

A Potato (Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) with potato flesh (PF) of processing cultivar (Kufri Chipsona 3) and table cultivar (Kufri Jyoti), which affect starch nutritional profile, glycemic response, and pasting properties. The combination of PP at different concentrations of 5, 10, and 15%, respectively, to PF showed a significant reduction (P < 0.05) in starch hydrolysis index (SHI), glycemic index (GI), and glycemic load (GL). Similarly, there was also a significant increase in the resistant starch content of the PP + PF combination. The maximum change in the predicted glycemic response was observed in the PP with 15%. A higher reduction in the in vitro glycemic response was observed in the Kufri Chipsona 3 as compared to Kufri Jyoti. The pasting properties of also showed significant changes with the addition of PP to the PF flour, which might be due to the change in intrinsic properties such as amylose and amylopectin content. The current investigation will help to provide an understanding of the use of PP in the processing industries to prepare low-GI food products.

PHYTOCHEMICAL CONTENT AND ANTIOXIDANT ACTIVITY OF LOWLAND BLACK POTATO PEELS (PLECTRANTHUS ROTUNDIFOLIUS) WITH COW MANURE USING ULTRASONIC BATH EXTRACTION METHOD

Introduction. Black potato (Plectranthus rotundifolius) is one of the tubers in Indonesia and not well known by the public. It causes inadequate use of black potato than any other tubers. The parts that are currently used are the potato flesh. Meanwhile, the black potato peels are not used. Although the black potato peels contain polyphenol saponins, flavonoids, and antioxidant compounds. Method. Phytochemicals can be separated using extraction methods, one of the modern extraction methods used is the ultrasonic bath method. The ultrasonic bath method is a method that uses ultrasonic waves with a frequency greater than 16-20 KHz. The objective of this research is to determine the phytochemical content and antioxidant activity of lowland black potato peels with cow manure using ultrasonic bath extraction method. The research was conducted experimentally using RAL (Completely Randomized Design) with 3 factors and 3 replications, which included the difference in extraction temperature (55°C); extraction time (15 and 20 minutes); and the ratio of materials and solvents (1:5 and 1:10). Results &amp; Analysis.The data obtained were yield, total phenolics, total tannins, flavonoids and antioxidant activity of black potato peels extracted using ultrasonic bath method with different temperature, extraction time and solvent ratio. The data obtained were analyzed using the Anova test with a significance of α = 0.05. Discussion. The analysis indicated that the treatment of 5 kg/plot manure with an extraction time of 20 minutes, at a temperature of 55°C, and a ratio of ingredients and solvents is 1:10 provided the best quality at 4.13% moisture content, 17.90% yield, 0.177 g/g phenols total, 0.063 g/g tannins, 0.096 g/g flavonoids and 45.275 ppm antioxidant activity.

Integrated metabolomics and transcriptomics reveals difference involved in flavonoid and indole alkaloids biosynthesis in potato tuber flesh

Colored potatoes have garnered attention due to their higher nutrients compared to regular potatoes. This study describes a combined transcriptomic and metabolomic analysis of potato tubers originating from a single sexual cross between two parents with differing tuber skin and flesh colors. Through the use of RNA-seq, and UPLC-MS/MS metabolomics, this study aimed to elucidate the genetic and metabolic variations involved in the transmission of traits from tetraploid potato parents to hybrid F1 offspring. Our analysis revealed unique genes and metabolites associated with flavonoids and alkaloids within each group of offspring. Phenolic acids, flavonoids, and alkaloids are highlighted as key contributors to the positive heterosis observed in the tubers of potato hybrids, as assessed by calculating mid-parent heterosis for metabolites in three potato hybrids. At the overall metabolites level, hybrid SB (red-skinned and red-fleshed) exhibited a higher mid-parent heterosis than hybrid SA (purple-skinned and purple-fleshed) and SC (yellow-skinned and yellow-fleshed). Within hybrid SB tuber, specific accumulations of luteolin, salicin, isovitexin, and esculeoside B-5 were identified. Moreover, co-expression networks and correlation analysis pinpoint genes related to flavonoid and alkaloid biosynthesis. Notably, StDFR (dihydroflavonol reductase), a gene involved in flavonoid synthesis in potato tuber flesh, exhibits heightened expression in colored potato flesh. Additionally, we identified StYUCCA (indole-3-pyruvate monooxygenase), a gene regulating indole alkaloids synthesis, with elevated expression in yellow potato flesh. These findings provide insights into the utilization of heterosis breeding and the regulation of genes-metabolites in colored potato tuber flesh.

Heat transfer modelling for novel infrared peeling of potato

A novel infrared radiation (IR) peeling method was developed as an alternative to the conventional methods used for peeling potatoes. The aim of this study was to investigate the heat transfer process in potatoes subjected to IR heating and verify the feasibility of the novel IR peeling method. A numerical model was developed and solved using COMSOL Multiphysics to predict the temperature distribution in potatoes subjected to different heating times. Simulation results were validated with experimental data, which showed that the model could adequately describe the heat transfer process during the IR peeling of potatoes (RMSEmax < 3.13 °C; NSEmin > 0.975). In particular, IR heating for 5 min induced a dramatic temperature increase (81.3 °C) on the surface layer of potatoes, while the temperature in the center of potatoes remained low (20–22 °C). The rapid increase in the surface temperature as well as the insignificant increase in the center temperature of potatoes, indicated that IR caused insubstantial damage to potato flesh integrity. Moreover, IR heating for 4 min had better peeling performance and quality, and peeling grade and cooking ring thickness were 4 and 2.5 mm, respectively. Taken together, the results of the model developed herein serve as a theoretical basis for the application of IR to peeling potatoes or other vegetables.

Mineral nutrient variability of potato (Solanum tuberosum L.) tubers with different colors grown in Niksar, Kazova and Artova locations of Tokat Province, Turkey

Potato is one of the most commonly consumed non-grain staple food crops in the world therefore, the mineral nutrient content of the potato is extremely important for human nutrition. The lack of mineral nutrients causes significant health problems, thus, many of these nutrients are often taken as supplements. This study was carried out to investigate the effects of potato flesh color and location on different mineral nutrient contents under Niksar, Kazova and Artova locations in Tokat Province, Turkey, during 2013 and 2014 potato growing seasons. The experimental design in each location was randomized blocks with three replications. In this study, a total of 67 clones (including varieties and advanced breeding selections) with nine white, 10 cream, 30 light yellow, and 18 dark yellow flesh colors were used. Potatoes with cream flesh colors had the highest K (23.81 g kg−1), P (0.31 g kg−1), Mg (1.20 g kg−1), Zn (27.26 mg kg−1), Cu (8.28 mg kg−1) and Mn (7.21 mg kg−1) contents, and the lowest Ca (45.6 mg kg−1) content. The mineral contents (except K and Cu) of potatoes grown in Artova were higher compared to the other two locations. The results clearly suggested that Artova is the most suitable location to produce potatoes with a high mineral composition, and Kazova is suitable to cultivate potatoes with high K and Cu contents. In addition, the knowledge of nutrient rich potato accessions is valuable for developing biofortified potato genotypes.

Arbuscular Mycorrhizal Fungi Increase the Yield and Nutritional Quality of Yellow and Purple Fleshed Potatoes (Solanum tuberosum)

Arbuscular Mycorrhizal Fungi Increase the Yield and Nutritional Quality of Yellow and Purple Fleshed Potatoes (Solanum tuberosum)

Is frying possible in space?

Dietary nutrition and uptake of earth-like foods are extremely important aspects for the health and performance of astronauts, especially during future planned long-term space missions. Despite the major progress in studying and designing systems for crop cultivation in microgravity conditions in the last years, there hasn’t been equal interest in food preparation processes and cooking. There are several reasons for this but it is chiefly because at present astronauts stay in space for a few months at most, so there is no serious nutritional or psychological need for earth-like food habits. This, however, will change drastically in long-term missions, e.g., to Moon and Mars. French fries are a very popular food commodity across many cultural backgrounds on earth and as such they may be appreciated by long-term space travelers of different origin. The process of frying in hot oil is associated with complex heat and mass transfer along with the growth and detachment of water vapor bubbles. These phenomena are strongly affected by buoyancy and gravitational acceleration making the study of frying at space conditions a challenging task. The present work examines potato frying in hot oil during the short duration low gravity conditions achieved in a Parabolic Flight Campaign organized by the European Space Agency. An innovative device has been constructed, allowing the simultaneous observation of bubbles dynamics above the potato surface and the thermal behavior inside the potato flesh. It is seen that even in the absence of buoyancy i.e., during parabolas, vapor bubbles still detach and depart from the surface of potato permitting hot oil to maintain contact with the potato surface and leading eventually to a fried product. Instantaneous overpressure inside potato pores due to vapor formation upon boiling of potato water is suggested as the mechanism generating the force for bubbles detachment and departure. Moreover, the amount of produced vapor is comparable among the examined values of gravitational acceleration, including the low gravity conditions during parabolas. All in all, the results of the present study provide primary experimental evidence that frying can occur in space.

Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes

The aim of the research was to compare several physico-chemical parameters and rheological properties of potato starch from light and colour (red and purple) flesh potatoes, including content of amylose and non-carbohydrate compounds, granule diameter and particle size distribution, FTIR–ATR spectra of starches, as well as pasting ability, and rheological properties. There were no differences in protein and fat content, however coloured flesh potatoes starches contained higher amount of ash in comparison with light flesh varieties. The pasting properties of starches differed from each other and the viscosity of the pastes was influenced by amylose content. Starch pastes obtained from coloured flesh potatoes exhibited higher maximum viscosity than those with light flesh. All analyzed gels were characterized by the non-Newtonian, pseudoplastic, shear-thinning fluids with antithixotropic properties.

Molecular profiling of multi-coloured flesh potato (Solanum tuberosum) hybrids and interspecific somatic hybrids using SSR markers

The objective of this study was to develop SSR profiles of potato (Solanum tuberosum L.) hybrids for genetic fidelity purpose. The multi-coloured flesh potato hybrids and interspecific somatic hybrids-derived progenies were for the study conducted at ICAR-CPRI, Shimla during 2019–20. A total of 165 potato genotypes were analysed using two well-known potato SSR markers (STU6SNRN and STIIKA). High polymorphism was observed in STIIKA (PIC: 0.93) than STU6SNRN (PIC: 0.82), and higher number of alleles were observed in STIIKA (23) than STU6SNRN (7). In STU6SNRN, alleles size 174, 179, 182, 190 and 200 bp were predominant whereas in STIIKA, alleles size 191, 195, 198, 201, 221, 223, 231, 242, 245 and 256 were observed frequently in more than 50% of the genotypes.Diversity analysis showed a clear distinction among the genotypes based on the Jaccard dissimilarity coefficient by the Neighbour-joining tree method using the DARwin software. SSR fingerprints would be valuable resources to strengthen genetic fidelity of these hybrids and identification of true-to-type clones.

Barley Straw Biochar and Compost Affect Heavy Metal Transport in Soil and Uptake by Potatoes Grown under Wastewater Irrigation

Wastewater can supplement freshwater in agriculture; however, it contains toxic heavy metals such as cadmium, chromium, and lead that are hazardous to humans and the environment. We investigated the effects of barley straw biochar, green and table waste compost, and their mix on heavy metal transport in soil and uptake by potatoes (Solanum tuberosum L.) irrigated with synthetic wastewater for two years. In both years, amending soil with compost significantly reduced (p ≤ 0.05) cadmium uptake in potato flesh, skin, roots, and stems; zinc uptake in potato skin and roots; and copper uptake in potato flesh due to increased soil cation-exchange capacity, dissolved organic carbon, and soil pH. Co-amending the soil with compost and 3% biochar significantly reduced (p ≤ 0.05) the bioavailability of cadmium, copper, and zinc in the contaminated soil. Relative to the non-amended soils, soil amendment with biochar, compost, and their mix affected neither the transport of chromium, iron, and lead in the soils nor their uptake by potatoes. It was concluded that amending soil with barley straw biochar and/or compost produced from city green table waste could be used to improve the safety of wastewater irrigated potatoes, depending on the biochar application rate and heavy metal type.

PEMANFAATAN UBI JALAR ORANYE (Ipomoea batatas L.) DALAM PEMBUATAN MINUMAN PROBIOTIK SEBAGAI PANGAN FUNGSIONAL

&lt;p&gt;&lt;em&gt;Functional foods are food that consumed, as usual, has a physiological effect and can reduce the effect of chronic disease. One of them is probiotic beverages. Probiotic beverages that have been widely known overtime was produced by a dairy house. This product could have been expensive due to the cost of raw materials. Alternative vegetable ingredients that can be used as raw materials for probiotic drinks are sweet potatoes. Sweet potato varieties known in Indonesia are generally grouped based on the colour of the sweet potato flesh, one of which is orange sweet potato which is rich in beta carotene. This study aims to determine the effect of orange sweet potato ratio and the starter for the quality of probiotic drinks. This study used a descriptive experimental method by making a probiotic drink from orange sweet potato using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria as the test inoculum. The study was conducted through four comparisons of orange sweet potato with bacterial culture, namely P1=20:50, P2=30:50, P3=40:50, and P4=50:50). Each treatment was carried out in two replications. Observation and measurement of data were done by analyzing the determination of organoleptic, pH value, and viscosity. The results showed that the comparative treatment of bacterial culture with orange sweet potato juice (20:50, 30:50, 40:50, and 50:50) in the manufacture of probiotic drink orange sweet potato juice affected acidity (pH) and viscosity. The best treatment obtained was an orange sweet potato juice probiotic drink with a bacterial culture ratio of 50:50 orange sweet potato juice which had a pH value of 4.0 and a viscosity of 0.596 g/mL.&lt;/em&gt;&lt;/p&gt;

Understanding air-drying behavior of potato peel waste

Air-drying kinetics of potato peel, a wastage of potato processing, was characterized in this work. For this, potato peel samples were dried in convective dryer at different operating conditions from which drying kinetics curves were estimated. Potato flesh samples were dried under the same conditions for comparison purposes. As well, proximate composition, scanning electron microscopy images of tissue structure, total phenolics and chlorogenic acid contents, were determined to characterize fresh and dried samples of potato peel and flesh. Sorption isotherms at ambient temperature were also established. Both drying kinetics curves and sorption isotherms were well fitted by Fick’s and Guggenheim–Anderson-de Boer mathematical models. Results pointed out the need for appropriate selection of drying parameters in further transformation of potato waste.

Assessment of Genetic Diversity and Relatedness in an Andean Potato Collection from Argentina by High-Density Genotyping

Native potatoes are the most diverse among cultivated potato species and thus constitute a valuable source for identifying genes for potato improvement. Nevertheless, high-density mapping, needed to reveal allelic diversity, has not been performed for native Argentinian potatoes. We present a study of the genetic variability and population structure of 96 Andigena potatoes from Northwestern Argentina performed using a subset of 5035 SNPs with no missing data and full reproducibility. These high-density markers are distributed across the genome and present a good coverage of genomic regions. A Bayesian approach revealed the presence of: (I) a major group comprised of most of the Andean accessions; (II) a smaller group containing the out-group cv. Spunta and the sequenced genotype DM; and (III) a third group containing colored flesh potatoes. This grouping was also consistent when maximum likelihood trees were constructed and further confirmed by a principal coordinate analysis. A group of 19 accessions stored as Andean varieties clustered consistently with group Tuberosum accessions. This was in agreement with previous studies and we hypothesize that they may be reintroductions of European-bred long day-adapted potatoes. The present study constitutes a valuable source for allele mining of genes of interest and thus provides a tool for association mapping studies.

The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

EFFECT OF RED AND PURPLE FLESH POTATO VARIETIES ON ENZYMATIC DARKENING OF TUBERS AND ANTIOXIDANT PROPERTIES

Background. Colored-flesh potato varieties are becoming more and more popular in Poland. One of the distinctive features of tuber quality is a tendency for the enzymatic darkening of flesh. The aim of the research was to determine the effect of red and purple flesh potato varieties on the change of their color immediately after cutting tubers, one hour and four hours after their cutting, and on the total polyphenol content and antioxidant activity. The research material was three purple flesh potato varieties: Provita, Double Fun, Violet Queen and three red flesh potato varieties: Magenta, Mulberry Beauty, Lily Rose. The raw material came from Polish producers from the 2020 and 2021 growing seasons. Basic chemical composition, total polyphenol content and ABTS+• (μM TROLOX/1g d.m.) and DPPH (μM TROLOX/1g d.m.), as well as antioxidant activity were determined for the potatoes. The color of tuber flesh and its changes were determined calorimetrically using a Minolta CR-200. Results and conclusions. Purple flesh potatoes were characterized by higher total polyphenol content (by 2%) and higher antioxidant activity of ABTS+• and DPPH• (71.2, and 21.0 μM TROLOX/1g d.m. respectively) in comparison to the red varieties (ABTS+• – 60.5 and DPPH – 15.5 μM TROLOX/1g d.m.). The potato varieties tested were characterized by a low tendency for the enzymatic darkening of tubers. The flesh of purple potatoes immediately after cutting was darker (L* 41.8 on average). It was also characterized by a higher share of blue (b* -2.8 on average) and a lower share of red (a* 3.8 on average) than for red flesh potatoes. The flesh of red potatoes after cutting was characterized by a color with a higher proportion of yellow shade (parameter b* was 7.2 on average), which did not change after four hours after cutting.

Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

AbstractPotatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water‐binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes.