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Nutritional and physicochemical characterization of purple and red-fleshed genotypes of potatoes from different geographical regions
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Resumo(s)
There is a recent increasing interest by food producers and consumers in colored potato
varieties, mostly in Europe and the United States [1,2]. This interest is connected not
only with the tubers' attractive physical and organoleptic qualities (color and taste),
but also with their health beneficial chemical composition [2]. Colored varieties
include: red skin/white flesh, red skin/red flesh, purple skin/marble flesh and purple
skin/purple flesh [l].
This study reports the characterization often potatoes' genotypes with red and purple
flesh, in terms of their nutritional and physicochemical composition. Their nutritional
value (proteins, fat, ash, carbohydrates, and energetic value) and NaCl content were
evaluated according to AOAC methodologies. The chemical composition was evaluated
in terms of organic acids, fatty acids, and free sugars content through chromatographic
analysis. Moreover, pH and color measurement of skin and flesh were also determined
using a calibrated digital pH meter and a colorimeter, respectively. For this purpose,
tubers often colored potato cultivars were obtained from the Leibniz Institute of Plant
Genetics and Crop Plant Research in Germany.
The ten varieties (Salad Blue, Shetland Black, Rosemary, Red Emmalie, Violette, Finish
Blue, Red Cardinal, Kefermarkter Blue, Purple and UACH 0917), original from five
deferent countries (Germany, Austria, United Kingdom, Finland and Chile), showed
significant differences in their nutritional profiles. Despite of their genetic origin, ali
tuber samples were grown in the same location in Germany in the year of 2017. The
results showed the following nutrient content variation depending on the cultivar:
carbohydrates: 174. 1±0.1 - 272. 2±0.5 g/kg fw; proteins: 18.0±0.3 - 22. 4±0.5 g/kg fw;
fat: 0. 54±0.03 - 4.88±0.04 g/kg fw; and ash: 6.2±0.3 - 14. 7±0.2 g/kg fw. The energetic
value ranged between 790. 7±0.9 and 1203±1 kcal/kg fw. NaCl content and pH
measurements showed similar results among ali ten studied colored potatoes, whilst
color results varied between red and purple-fleshed varieties.
Understanding the nutritional and physicochemical composition of colored potatoes
may help the selection of commercially useful genotypes and promote biodiversity
[3]. Moreover, the organoleptic and health-promoting properties of purple and redfleshed
potatoes illustrate their potential use in the food and nutraceutical industries.
Descrição
Palavras-chave
Nutritional characterization Potatoes
Contexto Educativo
Citação
Sampaio, Shirley L.; Barros, Lillian; Fernandes, Ângela; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R. (2018). Nutritional and physicochemical characterization of purple and red-fleshed genotypes of potatoes from different geographical regions. In XXIV Encontro Luso Galego de Química. Porto. ISBN 978-989-8124-24-1