Next Article in Journal
Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry
Next Article in Special Issue
Influence of Different Light Sources on the Biochemical Composition of Arthrospira spp. Grown in Model Systems
Previous Article in Journal
Metal-Organic Frameworks-Based Sensors for Food Safety
Previous Article in Special Issue
Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 11
Issue 3
10.3390/foods11030384
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

by
Vincenzo D’Amelia
1,
Giorgia Sarais
2,*,
Giacomo Fais
2,
Debora Dessì
2,
Vittoria Giannini
3,
Raffaele Garramone
4,
Domenico Carputo
4 and
Sara Melito
3
1
National Research Council of Italy, Institute of Biosciences and Bioresources (CNR-IBBR), Via Università 133, 80055 Portici, Italy
2
Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy
3
Department of Agricultural Sciences, University of Sassari, Via Enrico de Nicola, 07100 Sassari, Italy
4
Department of Agricultural Sciences, University of Naples, Via Università, 100, 80055 Portici, Italy
*
Author to whom correspondence should be addressed.
Foods 2022, 11(3), 384; https://doi.org/10.3390/foods11030384
Submission received: 15 December 2021 / Revised: 18 January 2022 / Accepted: 25 January 2022 / Published: 28 January 2022
(This article belongs to the Special Issue Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation)
Browse Figures
Versions Notes

Abstract

Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.
Keywords: beneficial phytochemicals; antioxidants; agronomic performance; glycoalkaloids; potato; cooking methods beneficial phytochemicals; antioxidants; agronomic performance; glycoalkaloids; potato; cooking methods
Graphical Abstract

Share and Cite

MDPI and ACS Style

D’Amelia, V.; Sarais, G.; Fais, G.; Dessì, D.; Giannini, V.; Garramone, R.; Carputo, D.; Melito, S. Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods 2022, 11, 384. https://doi.org/10.3390/foods11030384

AMA Style

D’Amelia V, Sarais G, Fais G, Dessì D, Giannini V, Garramone R, Carputo D, Melito S. Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods. 2022; 11(3):384. https://doi.org/10.3390/foods11030384

Chicago/Turabian Style

D’Amelia, Vincenzo, Giorgia Sarais, Giacomo Fais, Debora Dessì, Vittoria Giannini, Raffaele Garramone, Domenico Carputo, and Sara Melito. 2022. "Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food" Foods 11, no. 3: 384. https://doi.org/10.3390/foods11030384

APA Style

D’Amelia, V., Sarais, G., Fais, G., Dessì, D., Giannini, V., Garramone, R., Carputo, D., & Melito, S. (2022). Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food. Foods, 11(3), 384. https://doi.org/10.3390/foods11030384

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop