Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Centro de Investigación en Micorrizas y Sustentabilidad Agroambiental, CIMYSA, Universidad de La Frontera, Temuco, Chile.
Carrera de Biotecnología, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco, Chile.
Food Chem. 2018 Dec 1;268:577-584. doi: 10.1016/j.foodchem.2018.06.116. Epub 2018 Jun 23.
Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.
先前已有文献报道过彩色肉土豆（Solanum tuberosum）的酚类成分，重点介绍了其所含的花色苷成分。然而，关于这些土豆中羟基肉桂酸衍生物（HCAD）的种类和浓度的信息则较少。在智利南部的彩色土豆中，已检测到三种 HCAD，分别对应于 3-、4-和 5-咖啡酰奎宁酸的反式异构体。值得注意的是，与新鲜土豆相比，薯条在油炸后 HCAD 浓度增加了 493%。薯片的总酚含量和抗氧化活性也呈现出相同的趋势。这些结果与将彩色土豆归类为功能性食品有关，这不仅是因为它们含有花色苷，还因为它们含有更高浓度的 HCAD，尤其是因为它们在油炸后浓度会大大增加，从而增加了它们的抗氧化活性和对人体健康的潜在益处，与无色基因型相比。
