White-fleshed Potato Research Articles

The Content of Total Carotenoids, Vitamin C and Antioxidant Properties of 65 Potato Cultivars Characterised under the European Project ECOBREED.

The aim of this study was to determine the effect of cultivars on the concentration of antioxidant compounds: total carotenoid content (TC) and vitamin C (VC), and their correlation with the total antioxidant activity (TAA) in 65 potato cultivars (Solanum tuberosum) from 10 countries. The TC content revealed a highly significant effect of the year (Y), cultivar (C) and flesh colour (FC). The TC ranged from 101.5 µg 100 g-1 DM (in cv. Kelly) to 715 µg 100 g-1 DM (in cv. Mayan Gold). The TC values were weakly correlated with years and higher in yellow-fleshed potatoes than in white-fleshed potatoes (319.9 vs. 175.6 µg 100 g-1 DM, respectively). The VC content ranged from 1.0 mg 100 g-1 FM (in cv. Bzura) to 14.8 mg 100 g-1 FM (in cv. Twinner). The content of VC were higher in yellow-fleshed (6.5 mg 100 g-1 FM) than in white-fleshed potatoes (5.8 mg 100 g-1 FM). The highest TAA were observed in cvs. Colleen, Basa, Triplo, Gatsby, Ditta, Twinner, Riviera, Michalina, Damaris, Belmonda, Ambo, Savinja, 12-LHI-6. For these cultivars, the FRAP values were 0.53 µmol TE 100 mg-1 DM and DPPH 0.55 µmol TE 100 mg-1 DM. The lowest TAA were observed in cvs.: Owacja, Mayan Gold, Kokra, Magnolia and Kelly. For them, the FRAP and DPPH values were slightly above 0.2 µmol TE 100 mg-1 DM. It was shown that the concentration of TC in potato tubers has an impact on TAA.

Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health?

Although there are over 4000 potato cultivars in the world, only a few have been commercialized due to their marketability and shelf-life. Most noncommercialized cultivars are pigmented and found in remote regions of the world. White-fleshed potatoes are well known for their energy-enhancing complex carbohydrates; however, pigmented cultivars are potentially high in health-promoting polyphenolic compounds. Therefore, we reveal the comprehensive compositions of pigmented cultivars and associated potential health benefits, including their potential role in ameliorating hunger, food, and nutrition insecurity, and their prospects. The underutilization of such resources is a direct threat to plant-biodiversity and local traditions and cultures.

Waneta, a Variety with Excellent Chip Color out of Cold Storage, Long Tuber Dormancy, and Resistance to the Golden Cyst Nematode

Waneta is a white-skinned, white-fleshed potato variety notable for excellent chip color from cold storage, good yield, long tuber dormancy, and resistance to both common scab and race Ro1 of the golden cyst nematode (Globodera rostochiensis). It was selected from a cross made at Cornell University in 1998 between Marcy and NY115. The tubers are round to oblong with shallow eyes and relatively smooth skin. Chip color out of cold storage is lighter than ‘Snowden’. Marketable yield averaged 91% of Snowden across 88 trials in New York, Pennsylvania and Maine, while specific gravity averaged 0.010 less than Snowden. Waneta was released by the New York Agricultural Experiment Station in 2011.

Evaluation of Some Biochemical Properties of the Juice of Two Varieties of Sweet Potato Grown in the North of Côte d’Ivoire During a Fermentation Process

Like cassava flour for making “attiéké” (cassava semolina), the sweet potato tuber, after grinding followed by pressing, produces flour and juice. The present work aims to enhance this juice from the sweet potato by a fermentation which leads to an alcoholic drink. The process consists of five steps including juice extraction, gelation, enzymatic hydrolysis by millet malt, pasteurization and fermentation. We have followed the evolution of some chemical and biochemical parameter at each step of the process. The results indicate that enzymatic hydrolysis with millet malt increases the reducing sugar level by 10 times which was 0.074 g/ml ± 0.013 and 0.041 mg/ml ± 0.011 respectively for white-fleshed sweet potato and yellow flesh after extraction. However, the process drops the vitamin C level from 0.1 mg / ml ± 0.013 of white-fleshed potato juice and 0.05 mg / ml ± 0.002 of yellow-fleshed potato juice to 6.6 10-3 mg/ml ± 1.9.10-3 and 5.9.10-3 mg / ml ± 0.8.10-3 in the same order. The optimal production of alcohol during fermentation is obtained with a concentration of 40 mg / L of yeast to reach an alcohol level of 5.56% ± 0.1 and 4.60% ± 0.1 respectively for the potatoes. sweet with yellow flesh and white flesh after 6 hours.

Starch Characteristics, Sugars and Thermal Properties of Processing Potato (Solanum tuberosum L.) Cultivars Developed in Korea

Seven processing potato (Solanum tuberosum L.) cultivars were evaluated for biochemical properties, starch morphology, crystallinity and thermal properties. One-way ANOVA results indicated a significant difference in those quality properties of individual potato cultivar. Dry-matter, total starch, and reducing sugar contents were ranged in 21.34 ~ 24.88%, 15.6 ~ 18.3%, and 0.24 ~ 1.09%, respectively. Glucose and fructose contents were ranged in 1.03 ~ 5.28% and 0.59 ~ 3.69 mg/g DW, respectively. Saebong, a round-oval shape with white-fleshed potato cultivar, was higher in dry-matter and total starch contents. The cultivars of Atlantic, Jinseon, and Saebong showed lower reducing sugar contents ranged in 0.24 ~ 0.27 mg/g DW. The extracted potato starches showed a similar morphology, which was round, oval or elliptical shape with mixed sizes of large, medium and small starch granules and glossy surface with regular pattern. The X-ray diffraction patterns were a typical B-type, which was generally observed in root plants. The major crystallinity peaks were at 5.5°, 14°, 17°, 19°, and 22° in 2Ɵ. There was a positive correlation between the onset temperature (To) with dry-matter and total contents, but a negative correlation with reducing sugar, glucose and fructose contents. The variations in physicochemical and starch properties of different potato cultivars could be directly related to the use of potato, which make them useful for industrial application.

Lamoka, a Variety with Excellent Chip Color Out of Cold Storage and Resistance to the Golden Cyst Nematode

Lamoka is a white-skinned, white-fleshed potato variety notable for excellent chip color from cold storage, good yield and specific gravity, and resistance to both common scab and race Ro1 of the golden cyst nematode (Globodera rostochiensis). It was selected from a cross made at Cornell University in 1998 between NY120 and NY115. The tubers are round-oblong and slightly flattened, with shallow eyes and relatively smooth skin. Chip color out of cold storage is better than ‘Snowden’. Marketable yield averaged 90% of Snowden across 95 trials in New York, Pennsylvania and Maine, while specific gravity averaged 0.003 less than Snowden. Lamoka was released by the New York Agricultural Experiment Station in 2011.

Purple‐fleshed potato, even after processing, prevents and reverses high‐fat diet elevated colonic‐mesenteric fatősystemic inflammation cascade in pig model (1045.47)

High‐fat diet (HFD) elevated colonic/adipose tissue inflammation strongly correlates with lipopolysaccharide (LPS) induced TLR‐4 activation. We have previously shown that purple‐fleshed potatoes (PP) suppress colonic/systemic oxidative stress markers in HFD consuming pigs. We hypothesized that PP, even after processing; suppress HFD induced colonic/mesenteric fat inflammation via suppression of LPS/TLR‐4 signalling compared to white‐fleshed potatoes (WP). We performed 2 studies ‐ a prevention study where 64 pigs consumed one of the 8 diets: Standard diet (SD), HFD and HFD supplemented with raw/baked/chips PP or WP (10% w/w) for 13 wk; and a reversal study where pigs (12 wk on HFD) consumed HFD containing 10/20% PP or WP chips for 5 wk (n=8). In the prevention study, all potato diets suppressed (P < 0.05) HFD elevated colonic/mesenteric fat expression of TLR‐4 and downstream NF‐κB and TNF‐α (qPCR), and serum IL‐1β (Immunoassay). In the reversal study, colonic/mesenteric fat expression of TLR‐4, NF‐κB and TNF‐α were consistently suppressed only in PP group (not WP) compared to HFD control (P < 0.05), suggesting that time of intervention is important. In addition, PP extracts suppressed LPS or TNF‐α induced NF‐κB activation in Caco‐2 cells compared to WP. Collectively, these results suggest that PP were more potent in reversing the HFD elevated colonic‐mesenteric fat‐systemic inflammatory cascade.Grant Funding Source: Supported by USDA‐NIFA NRI Grant 2009‐55200‐05197

Processed purple‐fleshed potato prevents and protects against high‐fat diet elevated oxidative stress and inflammation markers in vivo in a pig model

Little information exists if purple‐fleshed potatoes (PP), rich in anti‐oxidant and anti‐inflammatory anthocyanins, even after processing, retain their health benefiting properties in vivo. We hypothesized that processed PP will suppress high‐fat diet (HFD) elevated oxidative stress/inflammation biomarkers in a pig model. Thus, we performed two studies; a prevention study where 64 pigs, 3wk post‐weaning, consumed one of the eight diets; low‐fat (LFD), HFD and HFD supplemented with white‐fleshed potato (WP) or PP (raw/baked/chips; 10% w/w) for 13wk; and a protection study where pigs (12 wk on HFD) consumed HFD containing 10/20% PP or WP chips for additional 5wk (n=8). Both PP and WP diets (raw/baked/chips) suppressed urinary oxidative stress markers, 8‐isoprostane (8IP) and DNA adduct 8‐OHDG; and serum levels of TNF‐α (ELISA) compared to HFD control (P=0.038). Potato diets elevated colonic mucosal glutathione ratio (GSH:GSSG) compared to HFD control, however, greatest enhancement (P=0.046) was seen in raw PP consuming pigs. In the protection study, biomarkers of oxidative stress and inflammation, including colonic mucosal expression of COX‐2 and IFN‐γ (qRTPCR), and systemic levels of 8IP and TNF‐α were suppressed (P=0.049) by PP diets compared to control. These findings indicate that PP, even after processing, prevents and protects against HFD elevated colonic‐systemic oxidative stress/inflammation.Grant Funding Source: This work was supported by National Research Initiative Grant 2009–55200‐05197 from the USDA‐NIFA.

Purple‐fleshed potatoes suppress colon‐systemic oxidative stress/inflammatory markers via alternations in the gut bacterial signature

Purple‐fleshed potatoes (PP) are rich in putative anti‐oxidant/antiinflammatory anthocyanins. We hypothesized that PP, even after processing, suppress colon‐systemic oxidative stress/inflammatory markers by altering gut bacterial signature and metabolite profile. To test this hypothesis, 40 pigs on high‐fat diet (HFD) for 12 wk were provided with one of the five diets: HFD, white‐fleshed potato (WP) or PP chips at 10/20% for 5 wk. Serum, distal colon mucosa/digesta and fecal samples were utilized to analyze oxidative stress (MDA; colorimetric assay) and inflammatory (TNFα; ELISA and prostaglandins; LC‐MS/MS) markers, gut bacteria (pyrosequencing) and metabolites (LC‐MS). All diets, except WP (20%), suppressed (p = 0.04) systemic levels of TNFα compared to HFD. However, only PP suppressed MDA and colonic PGE2 levels (p ≤ 0.05). Potato diets increased members of Clostridia and Lachnospiraceae. Only PP increased distal colon bacteroidetes to firmicutes ratio (BFR) compared to HFD. This is particularly important as BFR is reduced during obesity. Indeed, MDA and TNFα elevated during obesity positively correlated with Firmicutes (0.518, p = 0.002; 0.380, p = 0.024, respectively) and MDA negatively correlated with BFR (−0.413, p = 0.036). Preliminary metabolomics data revealed 4350 metabolites in both distal colon and feces and the correlations with gut bacteria are being carried out.Grant Funding Source: National Research Initiative Grant 2009–55200‐05197 from the USDA National Institute for Food and Agriculture (2009–2012)

Cultivar differences in phenolic contents/biological activities of color-fleshed potatoes and their relationships

The current study was performed to evaluate colored potatoes (Solamum tuberosum L.) as a potential source of functional food material. We compared the total phenolic content (TPC) in potato tubers of a white-fleshed potato variety with six color-fleshed potato cultivars. We also examined their antioxidant and antiproliferative activities. The TPC of the analyzed cultivars varied between 113.3 mg·100 g−1 powder (‘Superior’) and 153.3 mg·100 g−1 powder (‘Blue’). The colored potato extracts showed higher radical scavenging activities than the white fleshed potato extract (‘Superior’), and all colored potato extracts, except for ‘Rose’ and ‘Haryoung’, induced significant antiproliferative activities against THP-1 cells at the tested concentrations. In particular, ‘Jaseo’ and ‘Jasim’ showed 35% and 31% cell viability, respectively, at the concentration of 10μg·mL−1. The greatest positive correlation was found between TPC and hydroxyl radical scavenging activity (r = 0.912, p < 0.01), and TPC also showed a strong positive correlation with nitrite scavenging ability (r = 0.808, p < 0.01). Our results indicate that color-fleshed potatoes have higher antioxidant and stronger antiproliferative activities than white-fleshed potatoes.

Inheritance of Carotenoid Content in Tetraploid × Diploid Potato Crosses

Carotenoids have a wide range of human health benefits. Yellow-fleshed tetraploid potato (Solanum tuberosum) cultivars have more than twice the concentration of carotenoids as white-fleshed cultivars. However, carotenoid concentrations in some diploid potatoes have been reported to be up to 13 times higher than in ‘Yukon Gold’, the most popular yellow-fleshed potato cultivar grown in the United States, and up to 22 times higher than in white-fleshed potatoes. The purpose of this study was to determine the feasibility of using these high-carotenoid diploids to develop high-carotenoid tetraploid germplasm. Three diploid clones with high (dark yellow-flesh), moderate (moderate yellow-flesh), and low (white–cream-flesh) carotenoid levels that produced 2n pollen were crossed with a light yellow-fleshed tetraploid advanced breeding selection to determine the inheritance of carotenoid content. Twenty-six to 43 progeny from these three 4x-2x families were grown in a replicated field experiment in Presque Isle, ME, for 2 years. After harvest, carotenoids were extracted and quantified by high-performance liquid chromatography in 13 to 14 randomly selected clones from each family; however, flesh color was scored as white or yellow in all progeny. A continuous distribution of carotenoid concentration with high- and low-carotenoid segregants was observed in all three families. There were no significant differences among these three families for individual or total carotenoid concentrations; however, there were significant differences among clones within families. Broad-sense heritability estimates were high for total carotenoid (0.81), lutein (0.77), zeaxanthin (0.73), and the lycopene beta-cyclase pathway carotenoids (0.73); moderate for neoxanthin (0.42); and low for violaxanthin (0.21) and antheraxanthin (0.13). Based on flesh color segregation, the two yellow-fleshed diploid parents were heterozygous for the Chy2 allele governing yellow-flesh and produced 2n gametes by a second division restitution mechanism. It appears that selection for high-carotenoid tetraploid germplasm can be made from within any family with at least one yellow-fleshed parent. Selections will have to be made on an individual clonal basis rather than on a family basis.

Genotype × Environment Interactions for Potato Tuber Carotenoid Content

Consumption of carotenoid-containing foods can promote human health. Although yellow-fleshed potatoes (Solanum tuberosum) have a higher carotenoid content than white-fleshed potatoes, little is known about how growing environments may affect individual and total carotenoid content in different potato clones. The purposes of this study were to estimate the amount of genetic variability in potato for five xanthophyll carotenoids, their concentration, and to determine the stability of these carotenoids across environments. Nine white- or yellow-fleshed tetraploid clones were grown in Maine and Florida for 2 years. Carotenoids were extracted in acetone and analyzed by high-performance liquid chromatography. There were significant differences among clones for zeaxanthin, antheraxanthin, lutein, and total carotenoid content. There were significant clone × environment interactions for zeaxanthin, antheraxanthin, violaxanthin, neoxanthin, lutein, and total carotenoid. Broad-sense heritabilities (and their 95% confidence intervals) were 0.89 (0.79–0.98) for zeaxanthin, 0.93 (0.87–0.99) for antheraxanthin, 0.68 (0.14–0.92) for violaxanthin, 0.51 (0.00–0.88) for neoxanthin, 0.85 (0.70–0.97) for lutein, and 0.96 (0.89–0.99) for total carotenoid. Clonal mean total carotenoid content ranged from 101 to 511 μg/100 g fresh weight. A higher proportion of carotenoids were produced by the lycopene epsilon cyclase branch of the carotenoid biosynthetic pathway in white-fleshed than yellow-fleshed clones. Total carotenoid content in B2333-5 was significantly greater than in ‘Yukon Gold’. With genetic variation for individual and total carotenoid content in potatoes, improving the levels of carotenoids has been and should continue to be feasible; however, concentrations are likely to vary in different environments.

Antioxidants in potato

The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are present in the flesh of all potatoes. The contents mentioned in the literature range from 50 to 100 μg per 100 g fresh weight (FW) in white-fleshed varieties to 2000 μg per 100 g FW in deeply yellow to orange-fleshed cultivars. The carotenoids in potato are primarily lutein, zexanthin, and violaxanthin, all of which are xanthophylls. There is just a trace of either alpha or beta-carotene, meaning that potato is not a source of pro-vitamin A carotenes. In potatoes with total carotenoids ranging from 35 to 795 μg per 100 g FW, the lipophilic extract of potato flesh presented oxygen radical absorbance capacity (ORAC) values ranging from 4.6 to 15.3 nmoles α-tocopherol equivalents per 100 g FW. Potatoes contain phenolic compounds and the predominant one is chlorogenic acid, which constitutes about 80% of the total phenolic acids. Up to 30 μg per 100 g FW of flavonoids are present in the flesh of white-fleshed potatoes with roughly twice the amount present in red and purple-fleshed potatoes. The predominant flavonoids are catechin and epicatechin. Red and purple potatoes derive their color from anthocyanins. The skin alone may be pigmented, or the flesh may be partially or entirely pigmented. Whole unpeeled with complete pigmentation in the flesh may have up to 40 mg per 100 g FW of total anthocyanins. Red-fleshed potatoes have acylated glucosides of pelargonidin while purple potatoes have, in addition, acylated glucosides of malvidin, petunidin, peonidin, and delphinidin. The hydrophilic antioxidant activity of solidly pigmented red or purple potatoes is comparable to brussels sprouts or spinach. In red and purple potatoes with solidly pigmented flesh with levels of total anthocyanin ranging from 9 to 38 mg per 100 g FW, ORAC ranged from 7.6 and 14.2 umole per g FW of Trolox equivalents. Potato contains on average 20 mg per 100 g FW of vitamin C, which may account for up to 13 % of the total antioxidant capacity. Potatoes should be considered vegetables that may have high antioxidant capacity depending on the flesh composition.

Breeding studies in potatoes containing high concentrations of anthocyanins

Studies of the breeding behavior of clones containing high levels of anthocyanins were conducted. Red-fleshed clones appeared in proportions suggesting multigenic control of degree of pigmentation. Red-fleshed and pur-ple-fleshed clones were always accompanied by red and purple skin, respectively. Red flesh ranged from partial pigmentation to complete pigmentation represented by pigment present in all tuber tissues. Percentage of com-pletely red-fleshed progeny was 14.5% and 4.1% in red x red crosses vs red × white (or the reciprocal), respectively. Purple-fleshed progeny were obtained from red x white crosses where the white-fleshed parent harbored theP pigment gene in juxtaposition with the nulliplex recessive state of theI gene (i.e.,iiii), which suppressed expression. Total anthocyanin ranged from 6.9 to 35 mg per 100 g fresh weight in the red-fleshed and 5.5 to 17.1 in the purple-fleshed clones. Red-fleshed clones contained predominantly acylated glycosides of pelargonidin while the purple-fleshed clones contained predominantly acylated glycosides of petunidin and peonidin. Oxygen Radical Absorbance Capacity and Ferrous Reducing Ability of Plasma revealed that the antioxidant levels in the red or purple-fleshed potatoes were two to three times higher than white-fleshed potato.

Carotenoids and carotenoid esters in potatoes (Solanum tuberosum L.): new insights into an ancient vegetable.

The carotenoid pattern of four yellow- and four white-fleshed potato cultivars (Solanum tuberosum L.), common on the German market, was investigated using HPLC and LC(APCI)-MS for identification and quantification of carotenoids. In each case, the carotenoid pattern was dominated by violaxanthin, antheraxanthin, lutein, and zeaxanthin, which were present in different ratios, whereas neoxanthin, beta-cryptoxanthin, and beta,beta-carotene generally are only minor constituents. In contrast to literature data, antheraxanthin was found to be the only carotenoid epoxide present in native extracts. The total concentration of the four main carotenoids reached 175 microg/100 g, whereas the sum of carotenoid esters accounted for 41-131 microg/100 g. Therefore, carotenoid esters are regarded as quantitatively significant compounds in potatoes. For LC(APCI)-MS analyses of carotenoid esters, a two-stage cleanup procedure was developed, involving column chromatography on silica gel and enzymatic cleavage of residual triacylglycerides by lipases. This facilitated the direct identification of several potato carotenoid esters without previous isolation of the compounds. Although the unequivocal identification of all parent carotenoids was not possible, the cleanup procedure proved to be highly efficient for LC(APCI)-MS analyses of very low amounts of carotenoid esters.

Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures

Yellow-fleshed potatoes, Yukon Gold, Red Gold, Sag-maw Gold, Augsberg Gold, and AO82283.1 were compared to white-fleshed cultivars, Russet Burbank and Norchip, in relation to flesh color and sugar content during long-term storage. Yellow-fleshed cultivars had higher hue angles (h°) and chroma values (C*) compared to the white-fleshed potatoes. These values were consistently higher at all storage temperatures. Chroma values were maximum for most yellow-fleshed tubers when stored at 8.3 C for 84 days. As expected, lower concentrations of sucrose, glucose, and fructose were observed in tubers stored at 10 C compared to those stored at 3.3 and 8.3 C. After storage at either 3.3 or 8.3 C, Saginaw Gold, Augs-berg Gold, and AO82283.1 accumulated lower amounts of glucose or fructose compared to Norchip, Russet Burbank, Yukon Gold, and Red Gold. Although the yellow-fleshed clones accumulated up to 7.4 mg/g glucose or fructose when stored at 3.3 C, Saginaw Gold and Augsberg Gold responded well to reconditioning.

Niska: A maincrop chipping potato cultivar with high specific gravity and good quality after storage

Niska is a white-skinned, white-fleshed potato cultivar with a maincrop maturity, stable yield and chipping quality and good storage characteristics. It has considerable resistance to Common scab, Early blight, PLRV, PVY and PVS. Evaluation conducted by chip processors in Alberta and Ontario, under commercial conditions, indicates that the cultivar has good storage characteristics.

MARKETING AND PRODUCTION OF YELLOW AND WHITE FLESHED POTATOES FOR ASIAN AND AUSTRALIAN MARKETS

MARKETING AND PRODUCTION OF YELLOW AND WHITE FLESHED POTATOES FOR ASIAN AND AUSTRALIAN MARKETS

Quality of Canned Potaotes, Carrots, and Beets After Long-Term Fresh Product Storage

Quality and nutritional data were obtained for potatoes, carrots, and beets initially and after the raw product was stored for 6 months. Yields of peeled vegetables during 6 months of storage stayed constant for beets but decreased for potatoes and carrots. Proximate analyses for all vegetables remained constant over the storage period with the exception of carbohydrates which decreased slightly. Vitamin C content decreased in all crops while β-carotene in carrots and riboflavin content in beets remained the same over the test period. The nutrient values of products canned immediately or canned after the raw product was stored for 6 months were considered similar. Sensory evaluation results indicate that storage of beets before canning caused changes in flavor and texture characteristics. Storage of carrots before canning had no measurable effect on sensory quality. Sensory evaluation results and Hunter color reflectance values indicated a color change toward yellow, and preference for a white-fleshed potato.