1
|
Vinod Kumar J, Saha Chowdhury R, Kantamraju P, Dutta S, Pal K, Ghosh S, Das S, Mandal R, Datta S, Choudhury A, Mandal S, Sahana N. Anthocyanin profiling of genetically diverse pigmented potato ( Solanum tuberosum L.) clonal accessions from north-eastern sub-Himalayan plateau of India. Heliyon 2024; 10:e36730. [PMID: 39281522 PMCID: PMC11399594 DOI: 10.1016/j.heliyon.2024.e36730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2024] [Revised: 08/21/2024] [Accepted: 08/21/2024] [Indexed: 09/18/2024] Open
Abstract
White-fleshed potatoes have health concerns due to high glycemic index. Native and unexplored pigmented potato landraces may offer adequate and future smart alternatives with a balanced nutritional profile. Twenty-five pigmented potato clonal accessions across the eastern sub-Himalayan plateau of India were collected, purified and categorized into 'Badami' (UBAC) and 'Deshi' (UDAC) types. Evaluation of different nutritional attributes revealed that pigmented UBAC accessions are boosted with, high total dietary fibre, and total anthocyanin content and have remarkably low reducing sugar and glycemic index. Non-targeted LC-MS analysis identified caffeoyl and coumaroyl derivatives of delphinidin and petunidin glycosides, as major classes of anthocyanin compounds in pigmented potato accessions. HPLC-mediated quantification revealed high contents of delphinidin in the majority of accessions along with the selective presence of other anthocyanins. Selected accession was found to have polyphenolic compounds like gallic acid, vanillic acid, cinnamic acid and quercetin. The genetic cluster analysis of clonal accessions divided these genotypes into five major clusters. An ISSR repeat motif (AGG)6 was tightly linked with the total anthocyanin content of the accessions in Single Marker Analysis. Altogether, these native pigmented potato accessions offer a nutritious and healthy alternative to the conventional white-fleshed potato genotypes.
Collapse
Affiliation(s)
- Jammugani Vinod Kumar
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Riman Saha Chowdhury
- Department of Vegetable and Spice Crops, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
- Department of Horticulture, School of Agriculture and Allied Sciences, The Neotia University, Sarisha, Diamond Harbour, West Bengal, India
| | - Prudveesh Kantamraju
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Subir Dutta
- Department of Genetics and Plant Breeding, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Kumaresh Pal
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Srinjoy Ghosh
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Simanta Das
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Rupsanatan Mandal
- Department of Genetics and Plant Breeding, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
- DNA Fingerprinting Laboratory, Regional Research Station, Terai Zone, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India
| | - Suchand Datta
- Department of Vegetable and Spice Crops, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Ashok Choudhury
- Soil Microbiology Laboratory, Regional Research Station, Terai Zone, Uttar Banga Krishi Viswavidyalaya, Cooch Behar, West Bengal, India
| | - Somnath Mandal
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| | - Nandita Sahana
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Pundibari, 736165, Cooch Behar, West Bengal, India
| |
Collapse
|
2
|
The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time. BEVERAGES 2022. [DOI: 10.3390/beverages8020024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.
Collapse
|
3
|
Gupta UC, Gupta SC. The Important Role of Potatoes, An Underrated Vegetable Food Crop in Human Health and Nutrition. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180906113417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Despite frequently being described as a carbohydrate-laden, calorie-rich unimportant part of
the human diet, potatoes (Solanum tuberosum L.) are one of the most nutritive vegetable food crops in
the world and, in comparison to most other vegetables are richer in essential human nutrients. These
include proteins, starch and fibre, major, secondary and trace minerals, vitamins, antioxidants and
phytochemicals. Potatoes have an abundance of vitamin C and the mineral potassium (K) which are
vital for health. Potassium reduces the risk of Blood Pressure (BP), cardiovascular diseases (CVDs),
osteoporosis and strokes. Vitamin C helps reduce strokes and hypertension and prevents scurvy. The
predominant form of carbohydrate (CHO) in the potato is starch. A small but significant part of this
starch is resistant to digestion by enzymes in the stomach and small intestine, so it reaches the large
intestine essentially intact. This resistant starch is considered to have similar physiological effects and
health benefits as fibre. A medium size potato (148 g) contains 4 g protein and very small amount of
fat or cholesterol. The fibre content of a potato with skin is equivalent to that of many whole grain
breads and pastas. Potatoes contain rather large amount of the enzyme catalase, which converts hydrogen
peroxide into oxygen and water and thus prevents cell injury. Potatoes contain phytochemicals
such as lutein and zeaxanthin; which protect and preserve eyesight and may help reduce the risk of
macular degeneration. It is not the high Glycemic Index (GI) in potatoes or in any other food, but the
number of calories consumed from all foods that causes weight gain. Overall, potatoes are an underrated
source of essential human nutrients.
</P><P>
Potatoes also contain toxic compounds, such as α-solanine and α-chaconine which are known to induce
toxicity. These poisons cause gastrointestinal disturbances causing vomiting and diarrhea but severe
poisoning may lead to paralysis, cardiac failure and comma. Green areas in potatoes containing
chlorophyll are harmless but indicate that toxins may be present. According to the American Cancer
Society, food born toxin such as acrylamide is formed when starchy foods such as potatoes and potato
products are cooked at temperatures above 121C. However, deep frying at 170C is known to effectively
lower the level of toxic compounds, while microwaving is only somewhat effective and freezedrying
or dehydration has little effect. The highest levels of acrylamide are found in CHO-rich foods,
such as potato chips and French fries, which had been cooked at high temperatures.
Collapse
Affiliation(s)
- Umesh C. Gupta
- Agriculture and Agri-Food Canada, Charlottetown Research and Development Centre, 440 University Avenue, Charlottetown, PE, C1A 4N6, Canada
| | - Subhas C. Gupta
- The Department of Plastic Surgery, Loma Linda University School of Medicine, Loma Linda, California 92354, United States
| |
Collapse
|