Analysis of protein amino acids,non-protein amino acids and metabolites,dietary protein,glucose, fructose,sucrose, phenolic,and flavonoid content and antioxidative properties of potato tubers,peels, and cortexes (pulps) |
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| Institution: | 1. Ecole Nationale d''Ingénieurs de Sfax, Laboratoire d''amélioration des plantes et valorisation des agro-ressources, BP 1173, 3038 Sfax, Tunisia;2. Ecole Nationale d''Ingénieurs de Sfax, Unité enzymes et Bioconversion, BP 1173, 3038 Sfax, Tunisia;3. Service de Chromatographie, Purification et analyse de polysaccharides CERMAV-CNRS, 601 rue de la Chimie, 38041 Grenoble cedex 9, France;4. Institut Préparatoire aux Etudes d''Ingénieurs de Sfax, Département de Biologie et Géologie, BP 1172, 3018 Sfax, Tunisia;5. Institue de l''olivier, Laboratoire d''amélioration de la productivité de l''olivier et la qualité du produit, Tunisia;6. Université de Sfax, ENIS, Unité de Service Bioréacteur couplé à un ultrafiltre, Route de Soukra km 4, BP1173, 3038 Sfax, Tunisia;1. Department of Health and Nutrition Biotechnology, Asia University, 500, Lioufeng Road, Wufeng, Taichung 41354, Taiwan;2. Food Safety and Inspection Center, Asia University, 500, Lioufeng Road, Wufeng, Taichung 41354, Taiwan;3. Department of Medical Research, China Medical University Hospital, China Medical University, 2 Yude Road, Taichung, 40447, Taiwan;4. School of Health Diet and Industry Management, Chung Shan Medical University, 110, Jianguo N. Road, Sec. 1, Taichung 40201, Taiwan;5. Department of Nutrition, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Sec. 1, Taichung 40201, Taiwan;6. Department of Beauty Science, National Taichung University of Science and Technology, 129, Sanmin Road, Sec.3, Taichung 40401, Taiwan;7. Graduate Institute of Basic Medical Science, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan;8. Department of Chinese Medicine, China Medical University Hospital, 91, Hsueh-Shih Road, Taichung 40402, Taiwan |
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| Abstract: | The composition and antioxidative activity of whole potato tubers from five Korean cultivars, three peels from one cultivar, and eight pulps (cortexes) after peeling from six different cultivars were evaluated. Whole tubers were sectioned into three parts followed by analysis of the peels and pulps of each part. The following characteristics were determined: the dimensions and water content of whole tubers; nutritional protein content consisting of protein and free amino acids by an automated Kjeldahl nitrogen assay; free non-protein amino acids, metabolites, and fructose, glucose, and sucrose content by HPLC; phenolic compounds by HPLC and LC/MS; total phenolics and flavonoids by colorimetry; and antioxidative properties by ABTS, DPPH, and FRAP assays. The results demonstrate differences and similarities in the content of nutritional and bioactive compounds and in their bioactivities from whole potatoes, peels, and pulps. The present study reports for the first time the analysis of multiple potato nutrients and bioactive components as well the antioxidative properties of whole potatoes, peels, and pulps derived from the same tubers. The described methods are expected to facilitate the analysis of commercial and newly-developed potato cultivars, peels, and pulps and relate their composition and antioxidative activities to their reported nutritional, health-promoting, and industrial properties. |
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| Keywords: | Food analysis Food composition Whole potatoes Potato peels Potato pulp Water content Amino acids Amino acid metabolites Protein Phenolics Flavonoids Antioxidative effects Research needs |
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