Sabuncu Merve, Dulger Altıner Dilek, Sahan Yasemin
Institute of Natural and Applied Sciences, Department of Food Engineering, Bursa Uludag University, Görükle, Bursa, Türkiye.
Tourism Faculty, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli, Türkiye.
BMC Chem. 2025 May 2;19(1):116. doi: 10.1186/s13065-025-01484-4.
This study aimed to produce functional flour from purple potatoes, which are relatively less known and have limited usage. Purple potatoes (Solanum tuberosum L. var. Vitelotte) and yellow potatoes (Solanum tuberosum L.) used in this study were cultivated in Türkiye. The purple potato flour (PPF) displayed higher values across various parameters, including total phenolic compounds, total flavonoids, total anthocyanins, antioxidant capacity, phenolic content, as well as in-vitro biological activities such as bioaccessibility, anti-diabetic activities, and anti-inflammatory properties, compared to the yellow potato flour (YPF). The mineral content ranking for both flour samples was K > P > Na > Mg > Ca > Fe > Zn > Mn > Cu > Se. The predominant phenolic compounds in PPF were chlorogenic acid, D-( +) malic acid, ferulic acid, and succinic acid. The compounds from anthocyanins found in purple vegetables and fruits, including malvidin chloride, cyanidin chloride, and cyanin chloride, were identified in PPF. PPF exhibited an average in-vitro bioaccessibility of 60%, whereas YPF demonstrated a slightly lower value of 48%. Regarding their in-vitro anti-diabetic activities, PPF showcased an α-amylase inhibition rate averaging 51.67% and an α-glucosidase inhibition rate at 36.22%. As a result of the study, it was observed that purple potato flour was a rich source of total phenolic content, dietary fiber, minerals, antioxidants, and anthocyanins. Considering its gluten-free nature, this functional flour is considered a potential alternative flour source for individuals with celiac disease, opening up new possibilities for various applications in our daily nutrition.
本研究旨在用相对不太知名且用途有限的紫土豆生产功能性面粉。本研究中使用的紫土豆（Solanum tuberosum L. var. Vitelotte）和黄土豆（Solanum tuberosum L.）在土耳其种植。与黄土豆粉（YPF）相比，紫土豆粉（PPF）在各种参数上表现出更高的值，包括总酚类化合物、总黄酮、总花青素、抗氧化能力、酚含量，以及体外生物活性，如生物可及性、抗糖尿病活性和抗炎特性。两种面粉样品的矿物质含量排名为K＞P＞Na＞Mg＞Ca＞Fe＞Zn＞Mn＞Cu＞Se。PPF中主要的酚类化合物是绿原酸、D-(+)-苹果酸、阿魏酸和琥珀酸。在PPF中鉴定出了紫蔬菜水果中含有的花青素化合物，包括氯化锦葵色素、氯化花青素和氯化矢车菊素。PPF的体外生物可及性平均为60%，而YPF的略低，为48%。关于它们的体外抗糖尿病活性，PPF的α-淀粉酶抑制率平均为51.67%，α-葡萄糖苷酶抑制率为36.22%。研究结果表明，紫土豆粉是总酚含量、膳食纤维、矿物质、抗氧化剂和花青素的丰富来源。考虑到其无麸质的特性，这种功能性面粉被认为是乳糜泻患者潜在的替代面粉来源，为我们日常营养中的各种应用开辟了新的可能性。
