Tudela Juan A, Cantos Emma, Espín Juan C, Tomás-Barberán Francisco A, Gil María I
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 4195, Murcia 30080, Spain.
J Agric Food Chem. 2002 Oct 9;50(21):5925-31. doi: 10.1021/jf020330y.
The effect of fresh-cutting and subsequent cold storage on phenolic compounds from five long-term-stored potato cultivars (Agria, Cara, Liseta, Monalisa, and Spunta) was studied. Fresh-cutting induced the biosynthesis of three flavonols, which were identified by HPLC-DAD-ESIMS as quercetin 3-rutinoside, quercetin 3-diglucoside, and quercetin 3-glucosylrutinoside. The flavonols were detected after a lag period of 3 days of cold storage. The content ranged from 6 to 14 mg/100 g of fresh weight depending on the cultivar after 6 days of storage. Chlorogenic acid as the main caffeic acid derivative and the amino acids tyrosine and tryptophan were also quantified. The effect of cold storage under light or in dark was studied with new-season-harvested Monalisa potatoes. The flavonol induction was higher in fresh-cut potatoes stored under light than in the dark. However, caffeic acid derivatives were not affected. Domestic cooking such as boiling, microwaving, and frying provoked a partial loss of the flavonols, which were retained in the range of 4-16 mg per serving (213 g). Steam-cooking resulted in the highest retention of caffeic acid derivatives and aromatic amino acids compared with the other cooking methods studied. This means that due to the large amount of potatoes consumed in the Western diet, fresh-cut potatoes can be a significant source of health-promoting phenolics.
研究了鲜切及随后冷藏对五个长期储存马铃薯品种（阿格里亚、卡拉、利塞塔、蒙娜丽莎和斯蓬塔）酚类化合物的影响。鲜切诱导了三种黄酮醇的生物合成，通过高效液相色谱-二极管阵列-电喷雾离子质谱法鉴定为槲皮素3-芸香糖苷、槲皮素3-二葡萄糖苷和槲皮素3-葡萄糖基芸香糖苷。冷藏3天后的滞后期后检测到黄酮醇。储存6天后，根据品种不同，含量范围为6至14毫克/100克鲜重。还对绿原酸（作为主要的咖啡酸衍生物）以及氨基酸酪氨酸和色氨酸进行了定量。用新季收获的蒙娜丽莎马铃薯研究了在光照或黑暗条件下冷藏的影响。鲜切马铃薯在光照下储存时黄酮醇的诱导作用高于在黑暗中。然而，咖啡酸衍生物不受影响。煮、微波和油炸等家庭烹饪导致黄酮醇部分损失，每份（213克）保留量在4至16毫克范围内。与所研究的其他烹饪方法相比，蒸制导致咖啡酸衍生物和芳香族氨基酸的保留率最高。这意味着由于西方饮食中马铃薯的消费量很大，鲜切马铃薯可以成为促进健康的酚类物质的重要来源。
