AgroParisTech, Paris Institute of Technology for Life, Food and Environmental Sciences, 16 rue Claude Bernard, 75005 Paris, France.
Universidad Nacional de Colombia, sede Bogotá, Facultad de Ciencias, Departamento de Química, Carrera 30 # 45-03, Bogotá, Colombia.
Food Chem. 2021 Jul 1;349:129207. doi: 10.1016/j.foodchem.2021.129207. Epub 2021 Feb 2.
The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4-85.1 mg/100 g DW), followed by insoluble dietary fibre (3.9-16.6 g/100 DW), soluble dietary fibre (1.0-3.9 g/100 g DW), total dietary fibre (3.6-fold change), and protein (1.7-4.3 g/100 g DW). The cooking method had a high effect on the variability of the contents of vitamin C, protein, insoluble dietary fibre, and total dietary fibre (74.2-92.8% of the total variance). In contrast, not only the cooking method, but also the agro-climatic conditions had a high effect on the content of soluble dietary fibre (32.6 and 34.8% of the total variance, respectively). Total dietary fibre had a protective effect on vitamin C upon cooking.
基因型、农艺气候条件和烹饪方法的协同作用对薯蓣组块茎中维生素 C、蛋白质以及可溶性、不可溶性和总膳食纤维含量的影响。在所测试的处理中，维生素 C 的变化最大（9.4-85.1mg/100gDW），其次是不可溶性膳食纤维（3.9-16.6g/100DW）、可溶性膳食纤维（1.0-3.9g/100gDW）、总膳食纤维（3.6 倍变化）和蛋白质（1.7-4.3g/100gDW）。烹饪方法对维生素 C、蛋白质、不可溶性膳食纤维和总膳食纤维含量的变异性有很大影响（占总方差的 74.2-92.8%）。相比之下，不仅烹饪方法，而且农艺气候条件对可溶性膳食纤维的含量也有很大影响（分别占总方差的 32.6%和 34.8%）。总膳食纤维对烹饪过程中维生素 C 有保护作用。
