Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, 4811230 Temuco, Chile.
Centro de Investigación en Micorrizas y Sustentabilidad Agroambiental CIMYSA, Universidad de La Frontera, 4811230 Temuco, Chile.
Molecules. 2021 Jan 9;26(2):314. doi: 10.3390/molecules26020314.
The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg in fresh and 1.05 g kg in cooked potato and the decreases due to cooking ranged between 3% and 59%. The genotypes that showed the highest levels of total phenols also presented the highest levels of antioxidant activity. These results are of relevance because they suggest anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.
研究了烹饪对 33 种彩色马铃薯品种中酚类化合物浓度和抗氧化活性的影响。采用液相色谱二极管阵列检测器与电喷雾电离接口质谱联用（HPLC-DAD-ESI-MS/MS）对酚类物质的特征、浓度和抗氧化活性进行了评估。共检测到 11 种花色苷；对于红色果肉品种，主要是天竺葵素酰基糖苷衍生物，而对于紫色果肉品种，最重要的是矢车菊素酰基糖苷衍生物。对于紫色果肉品种，最重要的化合物是矢车菊素-3-咖啡酰鼠李糖苷-5-葡萄糖苷。总花色苷浓度在鲜重 1.21g/kg 和熟重 1.05g/kg 之间变化，烹饪导致的降幅在 3%至 59%之间。总酚含量最高的基因型也表现出最高的抗氧化活性。这些结果很重要，因为它们表明花色苷是这些马铃薯品种抗氧化活性的重要贡献者，即使在剧烈的烹饪过程后，其抗氧化活性仍然显著。
