Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation

Acrylamide in alternative snacks to potato: A review

The snack food market has been changing to keep up with the growing demand for healthier products and, as a result, alternative products to traditional potato chips have been emerging to provide health-related benefits. Extrusion, frying, and baking are the main techniques used worldwide in the processing of snacks and are among the main reasons for the formation of toxic compounds induced by heat, such as acrylamide. This contaminant is formed during thermal processing in foods heated at high temperatures and rich in carbohydrates. Processed potato-based products have been pointed out as the main contributors to acrylamide dietary exposure. Many studies have been conducted on potato chips since the discovery of this contaminant in foods and research on the formation of acrylamide in snacks from other vegetables has begun to be conducted more recently. Thus, this review aims to present a detailed discussion on the occurrence of acrylamide in alternative vegetable snacks that are consumed as being healthier and to address relevant questions about the effectiveness of mitigation strategies that have been developed for these products. Through this research, it was observed that, depending on the vegetable, the levels of this contaminant can be quite variable. Alternative snacks, such as sweet potato, carrot and beetroot may also contain high levels of acrylamide and need to be monitored even more closely than potatoes snacks, as less information is available on these food products. Furthermore, various pretreatments (e.g. bleaching, immersion in solutions containing chemical substances) and processing conditions (heating methods, time, temperature) can reduce the formation of acrylamide (54-99 %) in alternative vegetable snacks.

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips

This research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non-hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.

Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning

Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.

Comparative Chemical Characterization of Potato Powders Using 1H NMR Spectroscopy and Chemometrics

This study presents the metabolic profiling of potato powders obtained through various processing procedures and commercially available potato powders. The metabolic fingerprinting was conducted using 1H NMR-based metabolomics coupled with machine learning projections. The results indicate hot air-dried potatoes have higher fumarate, glucose, malate, asparagine, choline, gamma aminobutyric acid (GABA), alanine, lactate, threonine, and fatty acids. In comparison, steam-cooked potatoes have higher levels of phenylalanine, sucrose, proline, citrate, glutamate, and valine. Moreover, the contents of metabolites in processed potatoes in this study were higher than those found in commercial potato powders, regardless of the drying or cooking methods used. The results indicate that a new processing technique may be developed to improve the nutritional value of potatoes.

Crop, Host, and Gut Microbiome Variation Influence Precision Nutrition: An Example of Blueberries

Epidemiological studies have shown associations between polyphenol-rich fruit intake and bone health, and preclinical studies have shown that blueberries improve bone health. To determine the genotype and dose of blueberries that are effective in ameliorating age-related bone loss, a multi-institutional team of investigators performed in vitro, preclinical, and clinical studies on blueberry varieties that differed in flavonoid profiles. Principal component analysis was used to select blueberry genotypes that varied in anthocyanin profiles. Total phenolic content did not predict the bioavailability of polyphenolic compounds in rats. A range in bioavailability was observed in individual polyphenolic compounds across genotypes. Both alpha and beta diversity analyses indicated that gut microbiome profiles varied with blueberry dose in rats. Additionally, the identification of specific taxa, such as Prevotellaceae_UCG-001 and Coriobacteriales, increasing after blueberry consumption adds to the mounting evidence of their role in polyphenol metabolism. All of the sources of variation can inform blueberry breeding practices to influence precision nutrition.

Mixed Berry Juice and Cellulose Fiber Have Differential Effects on Peripheral Blood Mononuclear Cell Respiration in Overweight Adults

Berries and other anthocyanin-rich foods have demonstrated anti-obesity effects in rodents and humans. However, the bioactive components of these foods and their mechanisms of action are unclear. We conducted an intervention study with overweight and obese adults to isolate the effects of different berry components on bioenergetics. Subjects consumed whole mixed berries (high anthocyanin, high fiber), pressed berry juice (high anthocyanin, low fiber), berry-flavored gelatin (low anthocyanin, low fiber), or fiber-enriched gelatin (low anthocyanin, high fiber) for one week prior to a meal challenge with the same treatment food as the pre-feed period. Peripheral blood mononuclear cells were collected 2 h after the meal challenge, and cellular respiration was assessed via high-resolution respirometry. The high-anthocyanin, low-fiber treatment (berry juice) and the low-anthocyanin, high-fiber treatment (fiber-enriched gelatin) had opposite effects on cellular respiration. In the fasted state, berry juice resulted in the highest oxygen-consumption rate (OCR), while fiber-enriched gelatin resulted in the highest OCR in the fed state. Differences were observed in multiple respiration states (basal, state 3, state 4, uncoupled), with the greatest differences being between the pressed berry juice and the fiber-enriched gelatin. Different components of berries, specifically anthocyanins/flavonoids and fiber, appear to have differential effects on cellular respiration.

Combination of Sea Sand Disruption Method and Ion-Pair Solid-Phase Extraction for Effective Isolation and Purification of Chlorogenic Acid from Plants Prior to the HPLC Determination

Chlorogenic acid (CQA) is one of phenolics commonly found in higher plants, possessing numerous health-promoting effects on humans. Unfortunately, it is easily degraded/transformed into other substances during extraction. Therefore, its reliable analysis requires a special approach that does not involve high temperatures. This paper presents a very simple method of CQA isolation using the sea sand disruption method with subsequent purification of the extract using the ion-pair solid-phase extraction process, followed by HPLC–DAD detection. It was found that control of the ion pairing reagent concentration and sample pH is crucial to improve purification, and that the best results, with recovery exceeding 98%, were obtained for 0.05 M tetrabutylammonium bisulfate at pH 7 when the ion pairs were formed directly in the extract and eluted from the C18 sorbent using an acidified methanol–water mixture. The practical potential of the developed procedure was verified by using it for CQA isolation from different plants. The approach represents one of the contemporary analytical trends and current advances in the solid phase extraction, in which several sorption extraction techniques are combined to ensure high-quality analytical results.

Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing

Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.

Genetic Diversity and Health Properties of Polyphenols in Potato

Polyphenol is one of the most essential phytochemicals with various health benefits. Potato (Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health benefits in which phenolic acids, such as chlorogenic, ferulic acid, caffeic acid, and flavonoids, such as anthocyanins, sustainably play the most significant role. Almost every polyphenol contributes to various biological activities. In this review, we collected comprehensive information concerning the diversity of polyphenols in potatoes, and the effects of post-harvest processing and different cooking methods on the bioavailability of polyphenols. To achieve maximum health benefits, the selection of potato cultivars is necessary by choosing their colors, but various cooking methods are also very important in obtaining the maximum concentration of polyphenolic compounds. The health properties including major biological activities of polyphenols, such as antioxidant activity, anticarcinogenic activity, anti-inflammatory activity, anti-obesity activity, and antidiabetic activity, have also been summarized. All these biological activities of polyphenols in potatoes might be helpful for breeders in the design of new varieties with many health benefits, and are expected to play a vital role in both pharmaceutical and nutraceutical industries.

The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids

This study investigated the effect of multiple precursor amino acids on the simultaneous formation of acrylamide, β-carbolines (i. e., harmane and norharmane), and advanced glycation end products (AGEs) [i.e., N^ε-(carboxymethyl)lysine and N^ε-(carboxyethyl)lysine] via a chemical model system. This model system was established with single or multiple precursor amino acids, including lysine–glucose (Lys/Glu), asparagine–glucose (Asn/Glu), tryptophan–glucose (Trp/Glu), and a combination of these amino acids (Com/Glu). Kinetic parameters were calculated by multiresponse non-linear regression models. We found that the k values of the AGEs and of acrylamide decreased, while those of harmane increased in the Com/Glu model when heated to 170 and 200°C. Our results indicated that the precursor amino acid of acrylamide and AGEs compete for α-dicarbonyl compounds, leading to a decrease in the formation of AGEs and acrylamide. Moreover, compared with asparagine, the precursor amino acid of β-carbolines was more likely to react with acetaldehyde by Pictet–Spengler condensation, which increased the formation of harmane and decreased the formation of acrylamide via the acrolein pathway.

Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health?

Although there are over 4000 potato cultivars in the world, only a few have been commercialized due to their marketability and shelf-life. Most noncommercialized cultivars are pigmented and found in remote regions of the world. White-fleshed potatoes are well known for their energy-enhancing complex carbohydrates; however, pigmented cultivars are potentially high in health-promoting polyphenolic compounds. Therefore, we reveal the comprehensive compositions of pigmented cultivars and associated potential health benefits, including their potential role in ameliorating hunger, food, and nutrition insecurity, and their prospects. The underutilization of such resources is a direct threat to plant-biodiversity and local traditions and cultures.

Potato biofortification: an effective way to fight global hidden hunger

Hidden hunger is leading to extensive health problems in the developing world. Several strategies could be used to reduce the micronutrient deficiencies by increasing the dietary uptake of essential micronutrients. These include diet diversification, pharmaceutical supplementation, food fortification and crop biofortification. Among all, crop biofortification is the most sustainable and acceptable strategy to overcome the global issue of hidden hunger. Since most of the people suffering from micronutrient deficiencies, have monetary issues and are dependent on staple crops to fulfil their recommended daily requirements of various essential micronutrients. Therefore, increasing the micronutrient concentrations in cost effective staple crops seems to be an effective solution. Potato being the world's most consumed non-grain staple crop with enormous industrial demand appears to be an ideal candidate for biofortification. It can be grown in different climatic conditions, provide high yield, nutrition and dry matter in lesser time. In addition, huge potato germplasm have natural variations related to micronutrient concentrations, which can be utilized for its biofortification. This review discuss the current scenario of micronutrient malnutrition and various strategies that could be used to overcome it. The review also shed a light on the genetic variations present in potato germplasm and suggest effective ways to incorporate them into modern high yielding potato varieties.

Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds

This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion led to an increase of soluble dietary fiber from 7.76 to 10.02 g/100 g. Extrusion of okra also resulted in a significant increase of free and bound phenolic acids, the latter consisting mostly of ferulic acid, as well as the thermal degradation of free epigallocatechin, and the binding of a small portion of quercetin-3-O-glucoside likely to a carbohydrate fraction. Bread crumbs from EWF-EOF (at 15% replacement level) exhibited a significantly lower hardness and higher elasticity, cohesiveness and resilience (from 28.28 N, 0.94, 0.49 and 0.17 to 7.54 N, 0.99, 0.70 and 0.35, respectively), which closely resembled the textural attributes of wheat bread.

Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

Blueberry polyphenols alter gut microbiota & phenolic metabolism in rats

Consuming polyphenol-rich fruits and vegetables, including blueberries, is associated with beneficial health outcomes. Interest in enhancing polyphenol intakes via dietary supplements has grown, though differences in fruit versus supplement matrix on gut microbiota and ultimate phenolic metabolism to bioactive metabolites are unknown. To evaluate this, 5-month-old, ovariectomized, Sprague-Dawley rats were gavaged for 90 d with a purified extract of blueberry polyphenols (0, 50, 250, or 1000 mg total polyphenols per kg bw per d) or lyophilized blueberries (50 mg total polyphenols per kg bw per d, equivalent to 150 g fresh blueberries per day in humans). Urine, feces, and tissues were assessed for gut microbiota and phenolic metabolism. Significant dose- and food matrix-dependent effects were observed at all endpoints measured. Gut microbial populations showed increased diversity at moderate doses but decreased diversity at high doses. Urinary phenolic metabolites were primarily observed as microbially derived metabolites and underwent extensive host xenobiotic phase II metabolism. Thus, blueberry polyphenols in fruit and supplements induce differences in gut microbial communities and phenolic metabolism, which may alter intended health effects.

Profiling beneficial phytochemicals in a potato somatic hybrid for tuber peels processing: phenolic acids and anthocyanins composition

The purpose of this study was to characterize the peels of a CN1 somatic hybrid obtained from two dihaploid potato lines (Cardinal H14 and Nicola H1) in terms of the health-promoting phenolic compounds (phenolic acids and anthocyanins). The CN1 hybrid is defined by a pink tuber skin color making it different from the light-yellow-skinned "Spunta," which is the most commonly grown potato cultivar in Tunisia. Oven-dried peel samples derived from CN1 hybrid and cv. Spunta were ground, and phenolic compounds were extracted with water or methanol for quantification. Lyophilized peels were used for the phenolic acid and anthocyanin analyses. Higher total quantities of phenolic compounds were recovered in methanol extracts compared with water extracts. A slightly higher concentration of phenolic acids (100 mg/100 g DW) was obtained in the lyophilized peels extract of CN1 hybrid than in the cv. Spunta corresponding sample (83 mg/100 g DW). The profiles of the chlorogenic acid isomers were almost identical in both of CN1 hybrid and cv. Spunta. Caffeic acid (CA) and three caffeoylquinic acids (CQAs): 3-CQA, 4-CQA, and 5-CQA, were identified from both genotypes, 5-CQA being the dominant form in both potatoes. Since the CN1 hybrid has a pink skin color, its anthocyanin profile was also determined. The anthocyanin quantity in the CN1 peels was 5.07 mg/100 g DW, involving six different anthocyanins that were identified within the extract, namely, Pelargonidin-3-rutinoside-5-glucoside, peonidin-3-rutinoside-5-glucoside, coumaroyl ester of pelargonidin-3-rutinoside-5-glucoside, coumaroyl ester of peonidin-3-rutinoside-5-glucoside, feruloyl ester of pelargonidin-3-rutinoside-5-glucoside, and feruloyl ester of peonidin-3-rutinoside-5-glucoside. These results suggest that the peel waste of CN1 somatic hybrid can be considered as a promising source of high-value compounds for food industry.

The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.

Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry

In the present study, we applied a novel high-throughput in vitro gastrointestinal digestion model to phenotype bioaccessibility of phenolics in a diverse germplasm collection representing cultivated highbush blueberries. Results revealed significant (P < 0.05) differences between accessions, years, and accession by year interaction for relative and absolute bioaccessibility of flavonoids and phenolic acids. Broad sense heritability estimates revealed low to moderate inheritances of relative and absolute bioaccessibility, suggesting that besides environmental variables, genetics factors could control bioaccessibility of phenolics. Acylated anthocyanins had significantly higher relative bioaccessibility than non-acylated anthocyanins. Correlation analysis indicated that relative bioaccessibility did not show significant association with fruit quality or raw concentration of metabolites. The study also identified accessions that have high relative and absolute bioaccessibility values. Overall, combining the bioaccessibility of phenolics with genetic and genomic approaches will enable the identification of genotypes and genetic factors influencing these traits in blueberry.

Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis

The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was performed to explore their relationships. The variables contributing most to the PCA results were extracted for CCA, and the results indicated that several amino acids, including lysine, tryptophan, alanine, phenylalanine, aspartate, and glutamate, have significant impacts on acrylamide and β-carboline heterocyclic amine formation. Moreover, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, α-solanine, and α-chaconine were also important factors associated with acrylamide and β-carboline heterocyclic amine formation. Optimally using raw potato varieties based on the impacts of these factors can help control MRDHP formation during thermal processing. For the first time, such approach was applied, which may be a useful tool for discovering the correlation of food components and MRDHPs.

Increasing Doses of Blueberry Polyphenols Alters Colonic Metabolism and Calcium Absorption in Ovariectomized Rats

SCOPE

Blueberries are rich sources of bioactive polyphenols that may provide health benefits when consumed regularly, leading to their increased marketing as dietary supplements. However, the metabolic changes associated with consuming concentrated doses of purified polyphenols, as may be present in dietary supplements, are unknown, especially when considering the colonic metabolites formed. This study aimed to evaluate the pharmacokinetics of high doses of purified blueberry polyphenols.

METHODS AND RESULTS

5-month old, ovariectomized Sprague-Dawley rats are acutely dosed with purified blueberry polyphenols (0, 75, 350, and 1000 mg total polyphenols per kg body weight (bw)) and 45 Ca to measure calcium absorption. Blood and urine are collected for 48 h after dosing and phenolic metabolites measured via ultra high-pressure liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The most prominent metabolites are colonically generated cinnamic and hippuric acids. Smaller amounts of other phenolic acids, flavonols, and anthocyanins are also detected. Most metabolites follow a dose-response relationship, though several show saturated absorption. Maximal metabolite concentrations are reached within 12 h for a majority of compounds measured, while some (e.g., hippuric acid) peaked up to 24 h post-dosing. Calcium absorption is significantly increased in the highest dose group (p = 0.03).

CONCLUSION

These results indicate that increased doses of blueberry polyphenols induce changes in intestinal phenolic metabolism and increase calcium absorption.

A 90 day oral toxicity study of blueberry polyphenols in ovariectomized sprague-dawley rats

Regular consumption of polyphenol-rich fruits and vegetables is associated with beneficial health outcomes. To increase polyphenol intakes, consumers are increasingly using herbal and botanical dietary supplements containing concentrated polyphenol extracts. However, the safety of this consumption modality has not been vetted. To address this, ovariectomized Sprague-Dawley (OVX-SD) rats were orally gavaged with purified blueberry polyphenols at 0-1000 mg total polyphenols/kg bw/d for 90d. No differences in behavior, body weight, or food consumption were observed. No tumors or macroscopic changes were observed, and histopathological analyses showed no differences among groups. Although several statistically significant differences between treatment and control groups were observed in urine (color and pH) and blood (monocyte count, total cholesterol, and chloride ion concentration) analyses, these parameters were within normal ranges and not considered biologically significant. Intestinal permeability assessed via FITC-dextran showed increased intestinal permeability in the highest dose, though no morphological differences were found throughout the gastrointestinal tract. Given the lack of other systemic changes, this finding is likely of minimal physiological importance. These results indicate a NOAEL for blueberry polyphenols in OVX-SD rats is ≥ 1000 mg total polyphenols/kg bw/d, which translates to a 70 kg human consuming ~10 g polyphenols. Keywords: Blueberry, Polyphenol, Sub-chronic toxicity.

Comparative Phytochemical Characterization, Genetic Profile, and Antiproliferative Activity of Polyphenol-Rich Extracts from Pigmented Tubers of Different Solanum tuberosum Varieties

Plants produce a vast array of biomolecules with beneficial effects for human health. In this study, polyphenol and anthocyanin-rich extracts (PAE) from pigmented tubers of Solanum tuberosum L. varieties “Blue Star”, “Magenta Love”, and “Double Fun” in comparison with the more extensively studied “Vitelotte” were evaluated and compared for antiproliferative effects in human leukemia cells, and their phytochemical and genetic profiles were determined. In U937 cells, upon treatment with PAE, it was possible to reveal the expression of specific apoptotic players, such as caspase 8, 9, 3, and poly (ADP-ribose) polymerase (PARP), as well as the induction of monocyte and granulocyte differentiation. A liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) investigation revealed the presence of polyphenolic compounds in all the varieties of potatoes analyzed, among which caffeoyl and feruloyl quinic acid derivatives were the most abundant, as well as several acylated anthocyanins. Each pigmented variety was genotyped by DNA-based molecular markers, and flavonoid-related transcription factors were profiled in tubers in order to better characterize these outstanding resources and contribute to their exploitation in breeding. Interesting biological activities were observed for “Blue Star” and “Vitelotte” varieties with respect to the minor or no effect of the “Double Fun” variety.

Impact of different cut types on the quality of fresh-cut potatoes during storage

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

Comparison of high-throughput microextraction techniques, MEPS and μ-SPEed, for the determination of polyphenols in baby food by ultrahigh pressure liquid chromatography

In this study, two different high-throughput microextraction techniques, microextraction by packed sorbents (MEPS) and micro solid phase extraction (μ-SPEed®), were evaluated and compared, regarding the performance criteria, for the isolation of polyphenols from baby foods prior to their determination by ultrahigh pressure liquid chromatography (UHPLC). To achieve the best performance, influential parameters affecting extraction efficiency (including type of sorbent, number of extraction cycles, pH, elution solvent and elution volume) were systematically studied and optimized. To enable an effective comparison, selectivity, linear dynamic range, method detection (LODs) and quantification limits (LOQs), accuracy, precision and extraction yields, were determined and discussed for both techniques. Both methods provided the analytical selectivity required for the analysis of polyphenols in baby foods. However, μ-SPEed® sample treatment in combination with UHPLC-PDA has demonstrated to be more sensitive, selective and efficient than MEPS. Appropriate linearity in solvent and matrix-based calibrations, very low LODs and LOQs, ranging between 1.37 and 13.57 μg kg^-1 and 4.57 - 45.23 μg kg^-1, respectively, suitable recoveries (from 67 to 97%) and precision (RSD values < 5%) were achieved for the selected analytes by μ-SPEed®/UHPLC-PDA. Finally, the validated methodologies were applied to different commercial baby foods. Gallic acid, chlorogenic acid, epicatechin, ferulic acid, rutin, naringenin and myricetin are the most dominant polyphenols present in the studied baby food samples. The proposed methodology revealed a promising approach to evaluate the nutritional quality of this kind of products.

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.

Bactericidal and Cytotoxic Activities of Polyphenol Extracts from Solanum tuberosum spp. tuberosum and spp. andigena Cultivars on Escherichia coli and Human Neuroblastoma SH-SY5Y Cells In Vitro

Potatoes (Solanum tuberosum L.) are a good source of dietary antioxidant polyphenols. This study investigated the potential antioxidant, bactericidal, and cytotoxic activities in vitro of the phenolic compounds present in tubers of one S. tuberosum spp. tuberosum (Summerside), and three S. tuberosum spp. andigena (landraces Moradita, Waicha, and Santa María) cultivars. Both the content of phenolic acids, chlorogenic acids (CGAs) being the most abundant, and the antioxidant activity were higher in extracts from skin than from flesh. Extracts from Moradita flesh and Summerside skin showed bactericidal activity against Escherichia coli ATCC 25922 but failed to inhibit pathogenic E. coli O157. Both extracts lack pigmentation but do contain 5-CGA, caffeic, and ferulic acids. Positive control with gentamicin and commercial 5-CGA resulted in a complete inhibition of bacterial growth. In addition, all potato extracts and commercial 5-CGA diminished dose-dependently human neuroblastoma SH-SY5Y cell viability. Skin extracts were more potent than flesh extracts. Among flesh extracts, Moradita was the most potent. Together, our results suggest that Moradita flesh could provide a desirable source of important health-promoting substances. Findings indicate that the biological activity of potato extracts is a combination of various bioactive compounds and contribute to the revalorization of potato as a functional food.