D'Amelia Vincenzo, Sarais Giorgia, Fais Giacomo, Dessì Debora, Giannini Vittoria, Garramone Raffaele, Carputo Domenico, Melito Sara
National Research Council of Italy, Institute of Biosciences and Bioresources (CNR-IBBR), Via Università 133, 80055 Portici, Italy.
Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy.
Foods. 2022 Jan 28;11(3):384. doi: 10.3390/foods11030384.
Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.
马铃薯是一种主食作物，也是膳食能量的重要来源。其块茎含有多种必需氨基酸、维生素、矿物质和植物化学物质，这些成分提升了这种重要产品的营养价值。最近，科学研究的兴趣集中在紫色和红色马铃薯上，由于含有花青素，它们可被视为天然的强效功能食品。本研究的目的是评估有色品种的特性、积累的花青素类型，以及在采用各种烹饪方法后有益植物化学物质（维生素C和绿原酸，CGAs）和抗营养化合物（糖苷生物碱）的含量水平。分析表明，有色块茎中存在多种酰化花青素混合物以及高水平的绿原酸。抗氧化剂的含量受热处理的影响因分子类型和所用烹饪方法而异。在某些情况下，与原材料相比，热处理使有益化合物在分析检测中更易获得。此处报告的数据描述了这些有色品种的农艺特性以及食品加工方法对这种天然功能食品中生物活性分子的影响。它们可能为育种者提供有用信息，以培育出兼具理想农艺和工业加工特性的新品种。
