Targeted Primary and Secondary Metabolite Analysis of Colored Potato '' Michune Negra '' Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

dc.article.number13051209
dc.catalogadoraba
dc.contributor.authorGarcía Ríos, Diego
dc.contributor.authorÁlvaro, Juan E.
dc.contributor.authorZúñiga, María Elvira
dc.contributor.authorCampos, David
dc.contributor.authorAguilar Gálvez, Ana
dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2024-06-05T15:45:31Z
dc.date.available2024-06-05T15:45:31Z
dc.date.issued2023
dc.description.abstractColored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 C-circle +/- 1 C-circle) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the '' Michune negra '' potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 mu g kg (-1)) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.
dc.fechaingreso.objetodigital2024-06-05
dc.format.extent15 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/agronomy13051209
dc.identifier.eissn2073-4395
dc.identifier.urihttps://doi.org/10.3390/agronomy13051209
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/86439
dc.identifier.wosidWOS:000995639600001
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final15
dc.pagina.inicio1
dc.revistaAGRONOMY-BASEL
dc.rightsacceso abierto
dc.rights.licenseCC BY 4.0 DEED Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectProcessing contaminants
dc.subjectAntioxidants
dc.subjectMaillard reaction
dc.subjectPostharvest storage
dc.subjectPotato
dc.subjectCold induced sweetening
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.titleTargeted Primary and Secondary Metabolite Analysis of Colored Potato '' Michune Negra '' Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying
dc.typeartículo
dc.volumen13
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2024-05-27
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
agronomy-13-01209.pdf
Size:
2.07 MB
Format:
Adobe Portable Document Format
Description: