Ingallina Cinzia, Spano Mattia, Sobolev Anatoly P, Esposito Cristina, Santarcangelo Cristina, Baldi Alessandra, Daglia Maria, Mannina Luisa
Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
Institute for Biological Systems, Magnetic Resonance Laboratory "Segre-Capitani", CNR, Via Salaria Km 29.300, 00015 Monterotondo (Rome), Italy.
Foods. 2020 Sep 2;9(9):1216. doi: 10.3390/foods9091216.
The chemical characterization of local Italian potato cultivars is reported to promote their preservation and use as high quality raw material in food industries. Twenty potato ( L.) cultivars from Piedmont and Liguria Italian regions were investigated using NMR (Nuclear Magnetic Resonance) and RP-HPLC-PDA-ESI-MSn (Reversed Phase High-Performance Liquid Chromatography with Photodiode Array Detector and Electrospray Ionization Mass Detector) methodologies. Water soluble and lipophilic metabolites were identified and quantified. With respect to literature data, a more complete H (protonic) spectral assignment of the aqueous potato extracts was reported, whereas the H NMR assignment of potato organic extracts was reported here for the first time. Phenolics resulted to be in high concentrations in the purple-blue colored Rouge des Flandres, Bergerac, Fleur Bleu, and Blue Star cultivars. Servane, Piatlina, and Malou showed the highest amount of galacturonic acid, a marker of pectin presence, whereas Jelly cultivar was characterized by high levels of monosaccharides. Roseval and Rubra Spes contained high levels of citric acid involved in the inhibition of the enzymatic browning in fresh-cut potato. High levels of the amino acids involved in the formation of pleasant-smell volatile compounds during potato cooking were detected in Rouge des Flandres, Blue Star, Bergerac, Roseval, and Ratte cultivars. These results suggest that each local cultivar is characterized by a proper chemical profile related to specific proprieties that can be useful to obtain high quality industrial products.
据报道，对意大利当地马铃薯品种进行化学特征分析，有助于其保存，并作为食品工业中的优质原料加以利用。采用核磁共振（NMR）和反相高效液相色谱-光电二极管阵列检测器-电喷雾电离质谱联用仪（RP-HPLC-PDA-ESI-MSn）方法，对来自意大利皮埃蒙特和利古里亚地区的20个马铃薯（L.）品种进行了研究。对水溶性和亲脂性代谢物进行了鉴定和定量。与文献数据相比，本研究报道了马铃薯水提取物更完整的氢（质子）光谱归属，而马铃薯有机提取物的氢核磁共振归属则是首次报道。酚类物质在紫蓝色的法兰德斯红、贝杰拉克、蓝花和蓝星品种中含量较高。塞尔瓦纳、皮亚蒂纳和马卢品种的半乳糖醛酸含量最高，半乳糖醛酸是果胶存在的标志物，而杰利品种的特点是单糖含量高。玫瑰瓦尔和鲁布拉·斯佩斯品种含有高水平的柠檬酸，可抑制鲜切马铃薯的酶促褐变。在法兰德斯红、蓝星、贝杰拉克、玫瑰瓦尔和拉特品种中，检测到在马铃薯烹饪过程中参与形成具有宜人气味挥发性化合物的氨基酸含量较高。这些结果表明，每个当地品种都具有与特定特性相关的特定化学特征，这对于获得高质量的工业产品可能是有用的。
