Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Obtaining Chips from Native Potato Clones
2.3. Proximate Analysis
2.4. Reducing Sugars
2.5. Mineral Content
2.6. Color Analysis
2.7. Analysis by Fourier Transform Infrared Spectroscopy (FTIR)
2.8. Analysis by Scanning Electron Microscopy (SEM)
2.9. Antioxidant Capacity
2.10. Total Phenolic Compounds
2.11. Total Anthocyanins
2.12. Preference and Acceptance Test
2.13. Statistical Analysis
3. Results and Discussion
3.1. Proximate Analysis
3.2. Reducing Sugars
3.3. Mineral Content
3.4. Color Analysis
3.5. FTIR Analysis
3.6. SEM Analysis
3.7. Antioxidant Capacity, Phenolic Compounds, and Anthocyanins
3.8. Preference and Acceptance Test
3.9. Overview of Results on Native Potato Clone Chips
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Property | Clone A | Clone B | Clone C | Clone D | Clone E | Clone F | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | ±SD | ±SD | ±SD | ±SD | ±SD | |||||||
Fresh | ||||||||||||
Moisture (%) | 68.00 a | ±0.26 | 65.78 f | ±0.25 | 72.10 c | ±0.20 | 73.70 d | ±0.18 | 76.60 e | ±0.16 | 69.80 b | ±0.19 |
Protein (%) | 1.32 a | ±0.21 | 1.30 a | ±0.31 | 1.43 a | ±0.17 | 1.56 a | ±0.19 | 1.24 a | ±0.23 | 1.45 a | ±0.21 |
Fat (%) | 0.36 a | ±0.32 | 0.41 a | ±0.14 | 0.44 a | ±0.19 | 0.39 a | ±0.22 | 0.28 a | ±0.18 | 0.44 a | ±0.30 |
Ash (%) | 0.97 ab | ±0.19 | 0.84 ab | ±0.20 | 0.75 a | ±0.13 | 0.87 ab | ±0.17 | 0.79 a | ±0.16 | 1.10 b | ±0.18 |
Fiber (%) | 0.66 a | ±0.24 | 0.58 a | ±0.13 | 0.71 a | ±0.21 | 0.62 a | ±0.18 | 0.74 a | ±0.21 | 0.75 a | ±0.22 |
Carbohydrates (%) | 28.70 a | ±0.22 | 31.10 b | ±0.15 | 24.60 c | ±0.18 | 22.90 d | ±0.21 | 20.30 e | ±0.22 | 26.50 f | ±0.19 |
Chips | ||||||||||||
Moisture (%) | 1.28 a | ±0.35 | 0.96 a | ±0.14 | 1.30 a | ±0.25 | 1.10 a | ±0.25 | 1.35 a | ±0.19 | 0.98 a | ±0.23 |
Protein (%) | 2.38 a | ±0.28 | 2.09 a | ±0.19 | 3.36 b | ±0.18 | 3.45 b | ±0.18 | 3.36 b | ±0.21 | 2.42 a | ±0.15 |
Fat (%) | 31.36 a | ±0.21 | 29.38 b | ±0.28 | 50.81 c | ±0.23 | 39.06 d | ±0.26 | 40.00 e | ±0.23 | 40.63 f | ±0.35 |
Ash (%) | 1.74 ab | ±0.32 | 1.36 b | ±0.23 | 1.82 a | ±0.30 | 1.92 a | ±0.15 | 2.14 a | ±0.26 | 2.17 a | ±0.13 |
Fiber (%) | 1.21 ac | ±0.19 | 0.93 a | ±0.17 | 1.66 b | ±0.17 | 1.41 cb | ±0.31 | 1.71 b | ±0.14 | 1.28 ac | ±0.25 |
Carbohydrates (%) | 62.03 a | ±0.25 | 65.28 b | ±0.26 | 41.05 c | ±0.29 | 53.06 a | ±0.16 | 51.44 cd | ±0.13 | 52.52 e | ±0.18 |
Mineral (mg/100 g db) | Wavelength (nm) | Clone A | Clone B | Clone C | Clone D | Clone E | Clone F | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | ±SD | ±SD | ±SD | ±SD | ±SD | ||||||||
Fresh | |||||||||||||
K | 767 | 635 a | ±3.06 | 1079 b | ±2.66 | 605 a | ±2.25 | 864 c | ±3.03 | 1069 b | ±2.35 | 455 a | ±2.07 |
Mg | 280 | 32.06 a | ±2.68 | 53.52 b | ±2.44 | 47.02 b | ±2.24 | 35.36 a | ±3.11 | 71.46 c | ±5.78 | 27.99 a | ±1.22 |
Ca | 185 | 13.70 a | ±0.20 | 5.53 b | ±0.06 | 7.83 c | ±0.12 | 8.20 d | ±0.10 | 6.30 e | ±0.01 | 2.53 f | ±0.06 |
P | 252 | 0.86 a | ±0.03 | 3.84 b | ±0.02 | 0.09 c | ±0.03 | 2.87 d | ±0.06 | 2.30 e | ±0.06 | 0.54 f | ±0.03 |
Mn | 258 | 0.28 a | ±0.01 | 0.35 b | ±0.01 | 0.35 b | ±0.01 | 0.39 c | ±0.02 | 0.47 d | ±0.01 | 0.15 e | ±0.01 |
Na | 589 | ND | 2.68 a | ±0.01 | 0.54 b | ±0.01 | 1.02 c | ±0.03 | 1.02 c | ±0.01 | 0.43 d | ±0.03 | |
Se | 196 | ND | 0.17 a | ±0.12 | ND | ND | 0.27 a | ±0.06 | ND | ||||
Fe | 240 | 0.03 a | ±0.01 | 0.07 b | ±0.01 | 0.06 c | ±0.01 | 0.17 d | ±0.02 | 0.07 e | ±0.02 | 0.04 f | ±0.01 |
Zn | 214 | ND | 0.22 a | ±0.01 | ND | 0.05 b | ±0.01 | 0.26 a | ±0.03 | ND | |||
Chips | |||||||||||||
K | 767 | 1440 a | ±2.28 | 1961 ab | ±4.23 | 1960 ab | ±1.95 | 2540 b | ±1.98 | 2384 b | ±2.49 | 1485 a | ±2.76 |
Mg | 280 | 59.02 a | ±0.01 | 100 b | ±0.26 | 103 b | ±0.19 | 82.10 ab | ±0.19 | 74.01 ab | ±0.06 | 83.10 ab | ±0.19 |
Ca | 185 | 50.15 a | ±0.15 | 107 b | ±0.58 | 65.02 a | ±0.17 | 50.11 a | ±0.20 | 58.31 a | ±0.17 | 83.57 a | ±0.46 |
P | 252 | 2.01 a | ±0.01 | 4.21 b | ±0.01 | 1.15 a | ±0.01 | 3.05 b | ±0.01 | 3.14 b | ±0.01 | 1.03 a | ±0.01 |
Mn | 258 | 4.04 b | ±0.01 | 1.21 a | ±0.01 | 0.81 a | ±0.01 | 0.61 a | ±0.01 | 0.62 a | ±0.01 | 0.81 a | ±0.01 |
Na | 589 | 46.18 a | ±0.19 | 139 b | ±0.82 | 51.11 a | ±0.04 | 41.12 a | ±0.02 | 45.05 a | ±0.04 | 41.10 a | ±0.15 |
Se | 196 | ND | 0.31 a | ±0.01 | ND | ND | 0.33 a | ±0.01 | ND | ||||
Fe | 240 | 2.12 a | ±0.01 | 3.08 a | ±0.02 | 3.06 a | ±0.02 | 2.10 a | ±0.01 | 2.16 a | ±0.01 | 4.11 a | ±0.03 |
Zn | 214 | 5.03 a | ±0.03 | 8.11 b | ±0.05 | 3.08 a | ±0.01 | 5.12 a | ±0.04 | 7.12 b | ±0.05 | 4.02 a | ±0.03 |
Parameters | Clone A | Clone B | Clone C | Clone D | Clone E | Clone F | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | ±SD | ±SD | ±SD | ±SD | ±SD | |||||||
Fresh | ||||||||||||
L* | 67.48 a | ±0.06 | 21.91 b | ±0.15 | 26.63 c | ±0.25 | 36.65 d | ±0.46 | 21.13 e | ±0.31 | 24.24 f | ±0.58 |
a* | 1.54 a | ±0.06 | 0.62 b | ±0.10 | 13.11 c | ±0.24 | 14.31 d | ±0.26 | 2.37 e | ±0.19 | 2.98 f | ±0.58 |
b* | 36.16 a | ±0.16 | −4.35 b | ±0.03 | 3.62 c | ±0.15 | 4.94 d | ±0.07 | −3.16 e | ±0.12 | −3.92 f | ±0.28 |
Chips | ||||||||||||
L* | 57.58 a | ±0.21 | 24.43 b | ±0.66 | 19.53 c | ±0.07 | 31.06 d | ±0.27 | 20.70 e | ±0.12 | 40.09 f | ±0.11 |
a* | 0.25 a | ±0.21 | 0.82 b | ±0.13 | 4.95 c | ±0.10 | 15.73 d | ±0.13 | 4.79 c | ±0.10 | 1.00 b | ±0.08 |
b* | 25.12 a | ±0.26 | 1.11 b | ±0.68 | 0.26 c | ±0.01 | 6.99 d | ±0.13 | 1.82 e | ±0.08 | 2.86 f | ±0.27 |
ΔE*ab | 14.86 a | ±0.15 | 6.02 b | 0.80 | 11.33 c | 0.26 | 6.12 b | 0.16 | 5.53 b | 0.10 | 17.36 d | 0.38 |
Clones | Clone A | Clone B | Clone C | Clone D | Clone E | Clone F | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
±SD | ±SD | ±SD | ±SD | ±SD | ±SD | |||||||
Fresh | ||||||||||||
AC µmol ET/g db | 867 a | ±2.28 | 929 b | ±2.83 | 902 b | ±1.78 | 879 c | ±2.48 | 887 d | ±2.51 | 857 a | ±8.27 |
TPC mg GAE/g db | 20.37 a | ±1.91 | 27.38 b | ±2.56 | 23.19 a | ±2.23 | 22.00 a | ±1.74 | 22.82 a | ±2.14 | 21.44 a | ±0.08 |
Antocyanins mg C3G/g db | 0.43 a | ±0.02 | 2.60 b | ±0.01 | 1.98 c | ±0.02 | 1.43 d | ±0.03 | 1.58 e | ±0.04 | 1.44 d | ±0.02 |
Chips | ||||||||||||
AC µmol ET/g db | 884 a | ±2.37 | 938 b | ±3.74 | 929 b | ±2.74 | 897 c | ±3.41 | 914 d | ±1.51 | 883 a | ±8.27 |
TPC mg GAE/g db | 28.93 a | ±2.62 | 39.15 b | ±3.04 | 32.70 a | ±2.08 | 31.46 a | ±2.30 | 32.40 a | ±1.88 | 30.01 a | ±0.08 |
Antocyanins mg C3G/g db | 0.20 a | ±0.01 | 1.17 b | ±0.02 | 0.87 c | ±0.03 | 0.67 d | ±0.02 | 0.71 e | ±0.01 | 0.65 d | ±0.02 |
Attribute | Clone A | Clone B | Clone C | Clone D | Clone E | Clone F | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Descriptor | Descriptor | Descriptor | Descriptor | Descriptor | Descriptor | |||||||
Color | I like it very much | 4.5 a | I like it very much | 4.5 a | I dislike it slightly | 2.0 b | I like it slightly | 4.0 c | I dislike it slightly | 2.0 b | I like it very much | 4.5 a |
Smell | I like it very much | 4.5 a | I like it very much | 4.5 a | Neither like nor dislike | 3.0 b | I like it slightly | 4.0 c | I like it slightly | 4.0 c | I dislike it slightly | 4.0 c |
Flavor | I like it very much | 4.5 a | I like it very much | 5.0 a | I dislike it slightly | 2.0 b | I like it slightly | 3.0 c | Neither like nor dislike | 3.0 c | I like it very much | 4.0 d |
Texture | I like it very much | 5.0 a | I like it very much | 5.0 a | Neither like nor dislike | 3.0 b | I like it slightly | 4.0 c | Neither like nor dislike | 3.0 b | I like it very much | 4.5 a |
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Ligarda-Samanez, C.A.; Palomino-Rincón, H.; Choque-Quispe, D.; Moscoso-Moscoso, E.; Arévalo-Quijano, J.C.; Huamán-Carrión, M.L.; Quispe-Quezada, U.R.; Muñoz-Saenz, J.C.; Gutiérrez-Gómez, E.; Cabel-Moscoso, D.J.; et al. Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU. Foods 2023, 12, 2511. https://doi.org/10.3390/foods12132511
Ligarda-Samanez CA, Palomino-Rincón H, Choque-Quispe D, Moscoso-Moscoso E, Arévalo-Quijano JC, Huamán-Carrión ML, Quispe-Quezada UR, Muñoz-Saenz JC, Gutiérrez-Gómez E, Cabel-Moscoso DJ, et al. Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU. Foods. 2023; 12(13):2511. https://doi.org/10.3390/foods12132511
Chicago/Turabian StyleLigarda-Samanez, Carlos A., Henry Palomino-Rincón, David Choque-Quispe, Elibet Moscoso-Moscoso, José C. Arévalo-Quijano, Mary L. Huamán-Carrión, Uriel R. Quispe-Quezada, Jenny C. Muñoz-Saenz, Edgar Gutiérrez-Gómez, Domingo J. Cabel-Moscoso, and et al. 2023. "Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU" Foods 12, no. 13: 2511. https://doi.org/10.3390/foods12132511