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Pielorz S, Kita A, Rytel E, Szostak R, Mazurek S. Application of vibrational and fluorescence spectroscopy to the compositional analysis of colored-flesh potatoes. J Sci Food Agric 2024; 104:1399-1407. [PMID: 37782467 DOI: 10.1002/jsfa.13021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/20/2023] [Accepted: 10/02/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Determination of composition and physicochemical parameters of natural products requires dedicated, often laborious and expensive, analytical protocols. Different spectroscopic techniques, in conjunction with chemometrics, seem to have a considerable potential in direct analysis of raw plant material and foods, without any chemical treatment. RESULTS Fluorescence spectroscopy and three vibrational spectroscopy techniques were applied to determine total polyphenol content, antioxidant activity and macronutrient levels in red- and purple-fleshed potato varieties. Excitation-emission matrix fluorescence, Fourier transform Raman, attenuated total reflection Fourier transform infrared and near-infrared spectra were recorded for the freeze-dried samples. Combining spectral data and the results of reference analyses, partial least squares regression models were constructed for each parameter studied. For polyphenols and antioxidant activity, quantification errors found for validation samples amounted to 3.74-5.04% and 4.75-6.35%, respectively, whereas macronutrient analysis gave errors in the 3.45-4.55%, 3.09-5.30% and 5.10-8.58% ranges for starch, protein and sugar determinations, respectively. CONCLUSION The obtained results demonstrate that different spectroscopic techniques in combination with multivariate modeling allow simultaneous determination of various parameters of plant samples based on a single sample spectrum. They can effectively replace commonly used protocols of food product analysis requiring sample dissolving and extraction of the compounds of interest. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Sonia Pielorz
- Department of Chemistry, University of Wrocław, Wrocław, Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Elżbieta Rytel
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Roman Szostak
- Department of Chemistry, University of Wrocław, Wrocław, Poland
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Kita A, Rytel E, Miedzianka J, Turski W, Wicha-Komsta K, Kucharska A, Lenartowicz T. The content of biologically active compounds in potato tubers of Ismena (yellow flesh) and Provita (purple flesh) varieties – A comparison. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pęksa A, Miedzianka J, Nemś A, Rytel E. The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage. Molecules 2021; 26:molecules26051322. [PMID: 33801283 PMCID: PMC7958128 DOI: 10.3390/molecules26051322] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 11/16/2022] Open
Abstract
Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content. The tubers of red-fleshed (Rote Emma) and purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM of free amino acids, and the Blaue Annelise cultivar with purple flesh had over 18 mg/g DM. After 6 months, the highest increase in their content (by 36%) was recorded in tubers of the Fresco cultivar (yellow-fleshed). In the analysed potatoes, the content of alanine, proline, serine, γ-aminobutyric acid, and α-aminoadipic acid increased, while that of asparagine, aspartic acid, and glutamine decreased. Asparagine decreased to the greatest extent in “Blaue Annelise” potatoes (by 24%) and that of glutamine in tubers of Rote Emma and Vineta by 18%.
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Rytel E, Tajner‐Czopek A, Kita A, Sokół‐Łętowska A, Kucharska AZ, Wojciechowski W. Effect of temperature and
PH
value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Elżbieta Rytel
- Department of Food Storage and Technology Wrocław University of Environmental and Life Sciences Chełmońskiego37 Str. Wrocław 51‐630 Poland
| | - Agnieszka Tajner‐Czopek
- Department of Food Storage and Technology Wrocław University of Environmental and Life Sciences Chełmońskiego37 Str. Wrocław 51‐630 Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology Wrocław University of Environmental and Life Sciences Chełmońskiego37 Str. Wrocław 51‐630 Poland
| | - Anna Sokół‐Łętowska
- Departament of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences Chełmońskiego37/41 Str. Wrocław 51‐630 Poland
| | - Alicja Z. Kucharska
- Departament of Fruit, Vegetable and Plant Nutraceutical Technology Wrocław University of Environmental and Life Sciences Chełmońskiego37/41 Str. Wrocław 51‐630 Poland
| | - Wiesław Wojciechowski
- Institute of Agroecology and Plant Production Wrocław University of Environmental and Life Sciences pl. Grunwaldzki 24A Wrocław 53‐363 Poland
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Rytel E, Nemś A, Pęksa A, Kita A, Miedzianka J, Tajner-Czopek A, Kucharska AZ, Sokół-Łętowska A, Hamouz K. Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13909] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elżbieta Rytel
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Agnieszka Nemś
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Anna Pęksa
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Agnieszka Tajner-Czopek
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Alicja Zofia Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Anna Sokół-Łętowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland
| | - Karel Hamouz
- Department of Plant Production; Czech University of Life Sciences Prague (CULS); Kamýcká 129 165 00 Praha 6 - Suchdol Prague Czech Republic
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Rytel E, Tajner-Czopek A, Kita A, Kucharska AZ, Sokół-Łętowska A, Hamouz K. Content of anthocyanins and glycoalkaloids in blue-fleshed potatoes and changes in the content of α-solanine and α-chaconine during manufacture of fried and dried products. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13647] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Elżbieta Rytel
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego37/41 Str 51-630 Wrocław Poland
| | - Agnieszka Tajner-Czopek
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego37/41 Str 51-630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego37/41 Str 51-630 Wrocław Poland
| | - Alicja Z. Kucharska
- Departament of Fruit, Vegetable and Plant Nutraceutical Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego37/41 Str 51-630 Wrocław Poland
| | - Anna Sokół-Łętowska
- Departament of Fruit, Vegetable and Plant Nutraceutical Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego37/41 Str 51-630 Wrocław Poland
| | - Karel Hamouz
- Department of Plant Production; Czech University of Life Sciences; Kamycka 129 16500 Praha 6 - Suchdol Czech Republic
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Rytel E, Tajner-Czopek A, Miedzianka J, Kita A, Nemś A, Hamouz K. Acrylamide content in dried coloured-flesh potato products: Effects of drying. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2017.1295255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- E. Rytel
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Tajner-Czopek
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - J. Miedzianka
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Kita
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Nemś
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - K. Hamouz
- Department of Plant Production, Czech University of Life Sciences in Prague, Prague, Czech Republic
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Pęksa A, Kita A, Carbonell-Barrachina AA, Miedzianka J, Kolniak-Ostek J, Tajner-Czopek A, Rytel E, Siwek A, Miarka D, Drożdż W. Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Rytel E, Tajner-Czopek A, Kita A, Miedzianka J, Bronkowska M. The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12840] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elżbieta Rytel
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego str. 37/41 51-630 Wrocław Poland
| | - Agnieszka Tajner-Czopek
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego str. 37/41 51-630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego str. 37/41 51-630 Wrocław Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego str. 37/41 51-630 Wrocław Poland
| | - Monika Bronkowska
- Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego str. 37/41 51-630 Wrocław Poland
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Miedzianka J, Pęksa A, Pokora M, Rytel E, Tajner-Czopek A, Kita A. Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis. Food Chem 2014; 159:512-8. [PMID: 24767090 DOI: 10.1016/j.foodchem.2014.03.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 03/06/2014] [Accepted: 03/11/2014] [Indexed: 11/28/2022]
Abstract
Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm(3)/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm(3)/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.
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Affiliation(s)
- J Miedzianka
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland.
| | - A Pęksa
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland
| | - M Pokora
- Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland
| | - E Rytel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland
| | - A Tajner-Czopek
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland
| | - A Kita
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Str. 37/41, 51-630 Wrocław, Poland
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Rytel E, Tajner-Czopek A, Aniołowska M, Hamouz K. The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato. Food Chem 2013; 141:2495-500. [DOI: 10.1016/j.foodchem.2013.04.131] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 03/11/2013] [Accepted: 04/30/2013] [Indexed: 11/25/2022]
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Rytel E, Lisińska G, Tajner-Czopek A. Toxic compound levels in potatoes are dependent on cultivation methods. Acta Alimentaria 2013. [DOI: 10.1556/aalim.2012.0004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Rytel E. Corrigendum to “Changes in glycoalkaloid and nitrate content in potatoes during dehydrated dice processing” [Food Control 25 (1) (May 2012) 349–354]. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tajner-Czopek A, Rytel E, Kita A, Pęksa A, Hamouz K. The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pęksa A, Miedzianka J, Kita A, Czopek AT, Rytel E. THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS. Potr 2010. [DOI: 10.5219/54] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Pęksa A, Gołubowska G, Aniołowski K, Lisińska G, Rytel E. Changes of glycoalkaloids and nitrate contents in potatoes during chip processing. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.03.035] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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