1
|
Blecharczyk A, Kowalczewski PŁ, Sawinska Z, Rybacki P, Radzikowska-Kujawska D. Impact of Crop Sequence and Fertilization on Potato Yield in a Long-Term Study. PLANTS (BASEL, SWITZERLAND) 2023; 12:495. [PMID: 36771580 PMCID: PMC9921471 DOI: 10.3390/plants12030495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
The research was conducted during the years 2007-2013, on the base of a long-term study established in 1958, at the Experimental Station Brody (52°26' N; 16°18' E), belonging to the Poznań University of Life Sciences. Varieties of potatoes resistant to cyst nematodes were grown in a seven-course crop rotation (potato-spring barley-alfalfa-alfalfa-spring oilseed rape-winter wheat-winter rye) and in continuous monoculture. The presented study from the years 2007-2013 covers the next 8th rotation of the 7-field crop rotation (since 1958). With regard to continuous cultivation, this is the period between the 50th and 56th year of the potato monoculture. The experiment included 11 fertilization variants, of which the following 7 were included in the study: 1-control object without fertilization, 2-manure, 3-manure + NPK, 4-NPKCa, 5-NPK, 6-NP, 7-NK and 8-PK. Every year, mineral and organic fertilization was applied in the following doses per 1 ha: N-90 kg, P-26 kg, K-100 kg, manure-30 t and Ca-0.7 t. Potato cultivation in monoculture resulted in a significant reduction in tuber yield compared to crop rotation and a reduction in the number of tubers per plant and the average weight of one tuber. Manure fertilization, especially in combination with NPK mineral fertilizer, had a more favorable effect on the level of potato yielding and the content of N, P, K and Mg in tubers compared to only mineral fertilization, but decreased the content of dry matter, starch and Ca. The results of long-term experiment indicate that the most effective in potato cultivation is the combined application of both manure and full mineral fertilization (NPK) with the proper sequence of plants (crop rotation).
Collapse
Affiliation(s)
- Andrzej Blecharczyk
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Zuzanna Sawinska
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
| | - Piotr Rybacki
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
| | | |
Collapse
|
2
|
Ehiobu J, Idamokoro E, Afolayan A. Biofungicides for Improvement of Potato ( Solanum tuberosum L) Production. SCIENTIFICA 2022; 2022:1405900. [PMID: 36226271 PMCID: PMC9550405 DOI: 10.1155/2022/1405900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
Potato (Solanum tuberosum L) cultivation originated from Peru in Latin America. The cultivation has spread fast across the globe due to its ability to cope in the warm tropical and temperate climate. It is spotted by the United Nations as the only tuberous crop that can compete with the cereals in productivity. Fungal disease infestation has been identified as a major challenge confronting the farmers during the cultivation and marketing processes. Farmers' reliance on Chemical fungicides has lost its credibility to the adoption of the use of biofungicides due to its toxic, high cost, and environmental hazard effects. The trend of the adoption of biofungicides by potato farmers is gaining ground at a fast rate. Various national governments are devising means of collaborating with the United Nations stakeholders through encouraging research funding and by organizing conferences that will enhance potato production. This could be achieved by minimizing losses through farmer's complete adoption of biofungicides. This review, therefore, examines the various botanicals with antimicrobial properties as potential biofungicide against fungi diseases of potato.
Collapse
Affiliation(s)
- John Ehiobu
- Medicinal Plants and Economic Development (MPED) Research Centre, Botany Department, University of Fort Hare, Alice 5700, South Africa
| | - Emrobowansan Idamokoro
- Faculty of Commerce and Administration, Department of Economics and Business Science, Walter Sisulu University, P/Bag X1, Mthatha 5117, South Africa
| | - Anthony Afolayan
- Medicinal Plants and Economic Development (MPED) Research Centre, Botany Department, University of Fort Hare, Alice 5700, South Africa
| |
Collapse
|
3
|
Potato consumption is not associated with cardiometabolic health outcomes in Framingham Offspring Study adults. J Nutr Sci 2022; 11:e73. [PMID: 36117546 PMCID: PMC9453580 DOI: 10.1017/jns.2022.65] [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: 02/17/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 11/05/2022] Open
Abstract
Some consider potatoes to be unhealthy vegetables that may contribute to adverse cardiometabolic health outcomes. We evaluated the association between potato consumption (including fried and non-fried types) and three key cardiometabolic outcomes among middle-aged and older adults in the Framingham Offspring Study. We included 2523 subjects ≥30 years of age with available dietary data from 3-d food records. Cox-proportional hazards models were used to estimate hazard ratios (HRs) and 95 % confidence intervals (CIs) for hypertension, type 2 diabetes or impaired fasting glucose (T2DM/IFG), and elevated triglycerides, adjusting for anthropometric, demographic and lifestyle factors. In the present study, 36 % of potatoes consumed were baked, 28 % fried, 14 % mashed, 9 % boiled and the rest cooked in other ways. Overall, higher total potato intake (≥4 v. <1 cup-equivalents/week) was not associated with risks of T2DM/IFG (HR 0⋅97, 95 % CI 0⋅81, 1⋅15), hypertension (HR 0⋅95; 95 % CI 0⋅80, 1⋅12) or elevated triglycerides (HR 0⋅99, 95 % CI 0⋅86, 1⋅13). Stratified analyses were used to evaluate effect modification by physical activity levels and red meat consumption, and in those analyses, there were no adverse effects of potato intake. However, when combined with higher levels of physical activity, greater consumption of fried potatoes was associated with a 24 % lower risk (95 % CI 0⋅60, 0⋅96) of T2DM/IFG, and in combination with lower red meat consumption, higher fried potato intake was associated with a 26 % lower risk (95 % CI 0⋅56, 0⋅99) of elevated triglycerides. In this prospective cohort, there was no adverse association between fried or non-fried potato consumption and risks of T2DM/IFG, hypertension or elevated triglycerides.
Collapse
Key Words
- Cardiometabolic risk
- Cohort study
- Cup-eq, cup-equivalents
- DBP, diastolic blood pressure
- Diet
- FnsV, fruit and non-starchy vegetables
- GI, glycaemic index
- I, incidence
- METs, metabolic equivalents
- NS, non-starchy
- PY, person-years
- Potatoes
- SBP, systolic blood pressure
- T2DM/IFG, type 2 diabetes mellitus or impaired fasting glucose
- WHtR, waist-to-height ratio
- kcals/d, kilocalories per day
- oz-eq, ounce-equivalents
Collapse
|
4
|
Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To make potato production more sustainable for smallholder farmers, product diversification through processing is critical. On the other hand, the processing sector mandated some stringent standards in order to maintain product quality, hence potato quality evaluations are required for chip processing industries. Specific gravity, starch, reducing sugars, tuber dry matter, and chip color are all important characteristics to consider for processing. This study was designed to find suitable potato varieties with satisfactory attributes for processing chips, in comparison with other processing potato varieties. Keeping this in mind, the study was performed during the winter season of 2019–2020 and 2020–2021 in Bangladesh. Six processing types of potato varieties viz. BARI Alu-25 (Asterix), BARI Alu-28 (Lady Rosetta), BARI Alu-29 (Courage), BARI Alu-68 (Atlantic), BARI Alu-70 (Destiny), and BARI Alu-71 (Dolly) were evaluated for different quality parameters (specific gravity, dry matter, starch content, reducing sugar, chip color, and crispiness). The result of the study showed an ample variation in the studied parameters among the potato varieties. Among the varieties, BARI Alu-28 (Lady Rosetta) and BARI Alu-29 (Courage) were found better for all the quality parameters, such as dry matter, starch, reducing sugar, chip color, and crispiness, and could be recommended for the processing industries.
Collapse
|
5
|
Grootveld M. Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products. Front Nutr 2022; 8:711640. [PMID: 35071288 PMCID: PMC8769064 DOI: 10.3389/fnut.2021.711640] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 12/06/2021] [Indexed: 01/16/2023] Open
Abstract
In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are "safe" to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).
Collapse
Affiliation(s)
- Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
| |
Collapse
|
6
|
Kowalczewski PŁ, Zembrzuska J, Drożdżyńska A, Smarzyński K, Radzikowska D, Kieliszek M, Jeżowski P, Sawinska Z. Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice. OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.
Collapse
Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences , 31 Wojska Polskiego St. , 60-624 Poznań , Poland
| | - Joanna Zembrzuska
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology , 4 Berdychowo St. , 60-965 Poznań , Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences , 48 Wojska Polskiego St. , 60-627 Poznań , Poland
| | - Krzysztof Smarzyński
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences , 31 Wojska Polskiego St. , 60-624 Poznań , Poland
| | - Dominika Radzikowska
- Department of Agronomy, Poznań University of Life Sciences , 11 Dojazd St. , 60-632 Poznań , Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW , 02-776 Warsaw , Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology , 4 Berdychowo St. , 60-965 Poznań , Poland
| | - Zuzanna Sawinska
- Department of Agronomy, Poznań University of Life Sciences , 11 Dojazd St. , 60-632 Poznań , Poland
| |
Collapse
|
7
|
Agarwal S, Fulgoni VL. Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001-2018 Analysis. Nutrients 2021; 13:2614. [PMID: 34444775 PMCID: PMC8400280 DOI: 10.3390/nu13082614] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/20/2021] [Accepted: 07/26/2021] [Indexed: 11/21/2022] Open
Abstract
Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cross-sectional association between potato consumption and diet quality, nutrient intake and adequacy. Twenty-four hour diet recall data from adolescents (n = 16,633; age 9-18 years) were used to assess intakes. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) after adjusting for demographic factors. Consumers of potatoes (baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips) had higher (p < 0.05) HEI-2015 total score and subcomponent scores for total vegetables, total protein foods, and refined grain than non-consumers. Consumers also had higher (p < 0.05) intake of energy, dietary fiber, protein, copper, magnesium, phosphorus, potassium, selenium, sodium, zinc, niacin, vitamin B6, vitamin C, vitamin K and total choline; and higher (p < 0.05) adequacy for protein, copper, magnesium, phosphorus, potassium, zinc, thiamine, niacin, vitamin B6, vitamin C, and vitamin K than non-consumers. In conclusion, adolescent potato consumption was associated with higher diet quality, nutrient intake, and adequacy and therefore encouraging their consumption may be an effective strategy for improving nutritional status.
Collapse
|
8
|
Aljuraiban GS, Pertiwi K, Stamler J, Chan Q, Geleijnse JM, Van Horn L, Daviglus ML, Elliott P, Oude Griep LM. Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study. Clin Nutr 2020; 39:3042-3048. [PMID: 32037285 PMCID: PMC8219046 DOI: 10.1016/j.clnu.2020.01.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 01/06/2020] [Accepted: 01/12/2020] [Indexed: 11/21/2022]
Abstract
BACKGROUND AND AIMS Previous studies have reported associations between higher potato intake and higher blood pressure (BP) and/or risk of hypertension and obesity. These studies rarely considered preparation methods of potatoes, overall dietary pattern or the nutrient quality of the meals. These factors may affect the association of potato intake with BP and body mass index (BMI). This study investigated potato consumption by amount, type of processing, overall dietary pattern, and nutrient quality of the meals in relation to BP and BMI. METHODS Cross-sectional analyses were conducted among 2696 participants aged 40-59 y in the US and UK samples of the International Study of Macro- and Micro-Nutrients and Blood Pressure (INTERMAP). Nutrient quality of individual food items and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index. RESULTS No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2). CONCLUSIONS Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations.
Collapse
Affiliation(s)
- Ghadeer S Aljuraiban
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia; Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, UK
| | - Kamalita Pertiwi
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Jeremiah Stamler
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - Queenie Chan
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, UK; MRC Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial Biomedical Research Centre, Imperial College London, London, UK
| | - Johanna M Geleijnse
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Linda Van Horn
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - Martha L Daviglus
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA; Institute for Minority Health Research, University of Illinois, Chicago, IL, USA
| | - Paul Elliott
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, UK; MRC Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial Biomedical Research Centre, Imperial College London, London, UK
| | - Linda M Oude Griep
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, UK; NIHR Biomedical Research Centre, Diet, Anthropometry and Physical Activity (DAPA) Group, MRC Epidemiology Unit, University of Cambridge, Cambridge, UK.
| |
Collapse
|
9
|
Basilicata MG, Pepe G, Rapa SF, Merciai F, Ostacolo C, Manfra M, Di Sarno V, Autore G, De Vita D, Marzocco S, Campiglia P. Anti-Inflammatory and Antioxidant Properties of Dehydrated Potato-Derived Bioactive Compounds in Intestinal Cells. Int J Mol Sci 2019; 20:E6087. [PMID: 31816826 PMCID: PMC6928682 DOI: 10.3390/ijms20236087] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/29/2019] [Indexed: 02/08/2023] Open
Abstract
Inflammation and oxidative stress are always more recognized as responsible for chronic disease at the intestinal level. Currently, a growing interest is addressed to the discovery of diet-derived products which have anti-inflammatory and antioxidant properties. This work aims to characterize the pharmacological potential of dehydrated potatoes. For this purpose, a simulated gastrointestinal digestion was carried out. The bioaccessible peptides were fractionated on the basis of their molecular weight and tested on intestinal epithelial cells (IEC-6) under oxidative and inflammatory conditions. Our results demonstrate that the tested peptide fractions were able to significantly inhibit tumor necrosis factor-α release and cycloxygenase-2 and inducible nitric oxide synthase expression. The tested peptides also showed significant antioxidant activity, being able to both reduce reactive oxygen species (ROS) release, also from mitochondria, and nitrotyrosine formation, and increase the antioxidant response by heme oxygenase-1 and superoxide dismutase expression. Moreover, the peptide fractions were able to significantly increase the wound repair in IEC-6. The obtained results indicate the anti-inflammatory and antioxidant potential of dehydrated potatoes at the intestinal level.
Collapse
Affiliation(s)
- Manuela Giovanna Basilicata
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
| | - Giacomo Pepe
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Shara Francesca Rapa
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Fabrizio Merciai
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
| | - Carmine Ostacolo
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, I-80131 Napoli, Italy;
| | - Michele Manfra
- Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, I-85100 Potenza, Italy;
| | - Veronica Di Sarno
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Giuseppina Autore
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Daniela De Vita
- Department of Environmental Biology, University of Rome “La Sapienza”, I-00185 Rome, Italy;
| | - Stefania Marzocco
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
| | - Pietro Campiglia
- Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy; (M.G.B.); (G.P.); (S.F.R.); (F.M.); (V.D.S.); (G.A.)
- European Biomedical Research Institute of Salerno, Via De Renzi 50, I-84125 Salerno, Italy
| |
Collapse
|
10
|
Gao B, Huang W, Xue X, Hu Y, Huang Y, Wang L, Ding S, Cui S. Comprehensive Environmental Assessment of Potato as Staple Food Policy in China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16152700. [PMID: 31362347 PMCID: PMC6695635 DOI: 10.3390/ijerph16152700] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/19/2019] [Accepted: 07/20/2019] [Indexed: 11/26/2022]
Abstract
The Chinese government projected 30% of total consumed potatoes as a staple food (PSF) by 2020. We comprehensively assessed the potential impacts of PSF on rice and flour consumption, rice and wheat planting, energy and nutrient supply, irrigation-water, chemical nitrogen (N), phosphorus pentoxide (P2O5) and potassium oxide (K2O) fertilizer inputs and total greenhouse gases (GHG) emission for potatoes, rice and wheat, by assuming different proportions of potato substitutes for rice and flour. The results showed that per capita, 2.9 ± 0.3 and 4.7 ± 0.5 kg more potatoes per year would enter the Chinese staple-food diet, under the government’s target. PSF consumed are expected to reach 5.2 ± 0.7 Tg yr−1, equivalent to substituting potatoes for 4.2 ± 0.8–8.5 ± 0.8 Tg yr−1 wheat and 5.1 ± 0.9–10.1 ± 1.8 Tg yr−1 rice under different scenarios. While this substitution can increase the nutrient supply index by 63% towards nutrient reference values, it may induce no significant effect on staple-food energy supply with lower chemical fertilizer (except for K2O) and irrigation-water inputs and GHG emissions in different substitution scenarios than the business as usual scenario. The reduction in rice and wheat demands lead to wheat in the North China Plain and early rice decrease by 6.1–11.4% and 12.1–24.1%, respectively. The total GHG reduction is equal to 1.1–9.0% of CO2 equivalent associated with CH4 and N2O emitted from the Chinese agroecosystem in 2005. The saved irrigation water for three crops compared to 2012 reaches the total water use of 17.9 ± 4.9–21.8 ± 5.9 million people in 2015. More N fertilizer, irrigation-water, and GHG can be reduced, if the PSF ratio is increased to 50% together with potato yield improves to the optimal level. Our results implied that the PSF policy is worth doing not only because of the healthier diets, but also to mitigate resource inputs and GHG emissions and it also supports agricultural structure adjustments in the areas of irrigated wheat on the North China Plain and early rice across China, designed to increase the adaptability to climate change.
Collapse
Affiliation(s)
- Bing Gao
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- Xiamen Key Lab of Urban Metabolism, Xiamen 361021, China
| | - Wei Huang
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiaobo Xue
- Department of Environmental Health Sciences, State University of New York at Albany, NY 12144, USA
| | - Yuanchao Hu
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- Xiamen Key Lab of Urban Metabolism, Xiamen 361021, China
| | - Yunfeng Huang
- School of Biotechnology Engineering, Jimei University, Xiamen 361021, China
| | - Lan Wang
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shengping Ding
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Shenghui Cui
- Key Lab of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China.
- Xiamen Key Lab of Urban Metabolism, Xiamen 361021, China.
| |
Collapse
|
11
|
Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato. Nutrients 2018; 10:nu10111764. [PMID: 30441846 PMCID: PMC6267054 DOI: 10.3390/nu10111764] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 10/26/2018] [Accepted: 11/06/2018] [Indexed: 01/06/2023] Open
Abstract
Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cooking method; boiling causes leaching of water-soluble nutrients, whereas frying can increase the resistant starch content of the cooked potato. Epidemiological studies have reported associations between potato intake and obesity, type 2 diabetes and cardiovascular disease. However, results are contradictory and confounded by lack of detail on cooking methods. Indeed, potatoes have been reported to be more satiating than other starchy carbohydrates, such as pasta and rice, which may aid weight maintenance. Future research should consider cooking methods in the study design in order to reduce confounding factors and further explore the health impact of this food.
Collapse
|
12
|
Chaparro JM, Holm DG, Broeckling CD, Prenni JE, Heuberger AL. Metabolomics and Ionomics of Potato Tuber Reveals an Influence of Cultivar and Market Class on Human Nutrients and Bioactive Compounds. Front Nutr 2018; 5:36. [PMID: 29876353 PMCID: PMC5974217 DOI: 10.3389/fnut.2018.00036] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Accepted: 04/19/2018] [Indexed: 01/11/2023] Open
Abstract
Potato (Solanum tuberosum L.) is an important global food crop that contains phytochemicals with demonstrated effects on human health. Understanding sources of chemical variation of potato tuber can inform breeding for improved health attributes of the cooked food. Here, a comprehensive metabolomics (UPLC- and GC-MS) and ionomics (ICP-MS) analysis of raw and cooked potato tuber was performed on 60 unique potato genotypes that span 5 market classes including russet, red, yellow, chip, and specialty potatoes. The analyses detected 2,656 compounds that included known bioactives (43 compounds), nutrients (42), lipids (76), and 23 metals. Most nutrients and bioactives were partially degraded during cooking (44 out of 85; 52%), however genotypes with high quantities of bioactives remained highest in the cooked tuber. Chemical variation was influenced by genotype and market class. Specifically, ~53% of all detected compounds from cooked potato varied among market class and 40% varied by genotype. The most notable metabolite profiles were observed in yellow-flesh potato which had higher levels of carotenoids and specialty potatoes which had the higher levels of chlorogenic acid as compared to the other market classes. Variation in several molecules with known association to health was observed among market classes and included vitamins (e.g., pyridoxal, ~2-fold variation), bioactives (e.g., chlorogenic acid, ~40-fold variation), medicinals (e.g., kukoamines, ~6-fold variation), and minerals (e.g., calcium, iron, molybdenum, ~2-fold variation). Furthermore, more metabolite variation was observed within market class than among market class (e.g., α-tocopherol, ~1-fold variation among market class vs. ~3-fold variation within market class). Taken together, the analysis characterized significant metabolite and mineral variation in raw and cooked potato tuber, and support the potential to breed new cultivars for improved health traits.
Collapse
Affiliation(s)
- Jacqueline M. Chaparro
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
- Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, United States
| | - David G. Holm
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
| | - Corey D. Broeckling
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
- Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, United States
| | - Jessica E. Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
- Proteomics and Metabolomics Facility, Colorado State University, Fort Collins, CO, United States
| | - Adam L. Heuberger
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| |
Collapse
|
13
|
Diaz-Toledo C, Kurilich AC, Re R, Wickham MSJ, Chambers LC. Satiety Impact of Different Potato Products Compared to Pasta Control. J Am Coll Nutr 2016; 35:537-543. [DOI: 10.1080/07315724.2015.1042560] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
14
|
Gibson S, Francis L. An analysis of potato consumption habits and diet quality among adults and children in the
UK. NUTR BULL 2015. [DOI: 10.1111/nbu.12151] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- S. Gibson
- Sig‐Nurture Ltd. Guildford Surrey UK
| | | |
Collapse
|