Undesirable browning colour in the frying process is still a matter of concern due to health aspects, especially its carcinogenicity. Indeed, acrylamide, a toxin formed during potato frying process, is known as a potential carcinogen (Friedman, 2003 ) and mutagen (Segerback et al., 1995 ). Consequently, the International Agency for Research on Cancer (IARC) had classified acrylamide in Class 2A as a probable human carcinogen (IARC, 1994 ). The formation of acrylamide in carbohydrate-rich foods generally occurs, when heated at high temperatures (over 120°C) under limited humid conditions. It is mainly due to a Maillard reaction which involves reducing sugars (glucose and fructose) and an amino acid asparagine (most abundant amino acid in potato). It is important to note that sucrose can be hydrolyzed through acid, enzymatic or thermal treatment acting as a precursor for the formation of reducing sugars (De Vleeschouwer et al., 2009 ; Stadler et al., 2002 ). Reducing sugars are considered to be a limiting factor for acrylamide formation despite the presence of amino acid precursor free asparagine, during the processing of potato products in excess of heat. In order to restrict the formation of acrylamide to low levels, the content of reducing sugars should not exceed 100 mg/100 g FW (Kumar et al.). Moreover, small size tuber (<50-mm size) contains more acrylamide content (322 ppb) because of a high amount of reducing sugar as compared to the large size tubers (>50-mm size) which possess 148 ppb (Po et al., 2018 ).
Though it are low than the maize and kidney beans, it introduced alot more healthy protein per unit growing city when comparing to grains
Given that very first reports throughout the acrylamide in the eating from inside the 2002 (Swedish Federal Food Government, 2002 ), this new scientific people mobilized and been serious perform to minimize which mutagen by the involving the food globe to grow mitigation actions. You to strategy would be to create and make use of SNP-situated unit indicators towards band of potato types with low reducing glucose or sucrose and you will 100 % free asparagine levels towards the a huge-level potato reproduction program (Fischer et al., 2013 ; Li mais aussi al., 2013 ; Schreiber mais aussi al., 2014 ). Unit indicators promote a valuable chance to accelerate selection for bush breeders to build the new potato cultivars with best operating high quality (minimal cutting sugar and you may 100 % free asparagine, higher dry count content (DMC), higher specific gravity and you will starch content). Such characteristics are polygenic, very GWAS centered on higher-density genome-broad indicators is effective for dissecting such advanced attributes in potato.
Brand new healthy protein stuff out-of potato varied between step 1 and you may 2.95 g/one hundred grams with the fresh weight base. More over, potato healthy protein is generally accepted as top quality using the fresh new exposure regarding methionine, lysine, tryptophan and threonine (Lutaladio & Castaldi, 2009 ).
Tuber and can add up steroidal glycoalkaloids (?-chaconine and ?-solanine together with their aglycone derivatives such as for instance solasodine and you can solanidine) which might be very important to bush effectiveness pathogens and you will pests but harmful so you can humans (Friedman ainsi que al
Potatoes also contain secondary metabolites such as carotenoids (especially xanthophylls) and anthocyanins, which are known as dietary antioxidants and may play major roles in preventing human diseases related to ageing, cancer, obesity and heart attack, which benefits health. The carotenoids (varied from yellow to orange colours) and anthocyanins (red and purple colours) are the two most valuable colouring pigments in potato. Carotenoid amounts and types in tubers exhibit a large variation and are positively correlated with tuber peel and the flesh colour (de Haan Et Al., 2009 ; Sulli et al., 2017 ). The carotenoid contents of white flesh potatoes are generally low (<100 ?g/100 g fresh weight), contrasting to higher amounts in the yellow-fleshed varieties (about 560 ?g/100 g FW; Nesterenko & Sink, 2003 ). A diploid germplasm of Solanum showed carotenoid concentrations of more than 2,000 ?g/100 g FW with intense yellow to near orange flesh colour. The primary tuber carotenoids in potato are lutein, zeaxanthin and violaxanthin, although some studies (Andre et al., 2007 ; Bonierbale et al., 2009 ) have also reported the presence of beta-carotene (precursor of provitamin A activity). The relative content of ?-carotene in cv. 'Agria' (yellow flesh) represented 2% of total carotenoids (Lachman et al., 2016 ). White, yellow and orange tuber flesh colours are mainly due to the presence of carotenoids (xanthophylls and beta-carotene; Van Eck, 2007 ). Moreover, antioxidant activity and various phenolic contents are also associated with tuber skin and flesh colour. It is a wrong perception that tuber flesh colour is associated with starch content. In fact, the change in flesh colour of tuber depends on the concentration of carotenoids, not on the starch content. Therefore, it is imperative to identify the SNP markers associated with tuber flesh/skin colour, carotenoids and starch for genetic gains in potato keeping in view the consumer preferability (Ah-hen et al., 2012 ). , 2005 ).
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