Undesirable browning colour in the frying process is still a matter of concern due to health aspects, especially its carcinogenicity. Indeed, acrylamide, a toxin formed during potato frying process, is known as a potential carcinogen (Friedman, 2003 ) and Catholic Sites dating apps mutagen (Segerback et al., 1995 ). Consequently, the International Agency for Research on Cancer (IARC) had classified acrylamide in Class 2A as a probable human carcinogen (IARC, 1994 ). The formation of acrylamide in carbohydrate-rich foods generally occurs, when heated at high temperatures (over 120°C) under limited humid conditions. It is mainly due to a Maillard reaction which involves reducing sugars (glucose and fructose) and an amino acid asparagine (most abundant amino acid in potato). It is important to note that sucrose can be hydrolyzed through acid, enzymatic or thermal treatment acting as a precursor for the formation of reducing sugars (De Vleeschouwer et al., 2009 ; Stadler et al., 2002 ). Reducing sugars are considered to be a limiting factor for acrylamide formation despite the presence of amino acid precursor free asparagine, during the processing of potato products in excess of heat. In order to restrict the formation of acrylamide to low levels, the content of reducing sugars should not exceed 100 mg/100 g FW (Kumar et al.). Moreover, small size tuber (<50-mm size) contains more acrylamide content (322 ppb) because of a high amount of reducing sugar as compared to the large size tubers (>50-mm size) which possess 148 ppb (Po et al., 2018 ).
Although it was low compared to maize and you may kidney beans, it put alot more protein per device growing area in comparison with grain
As very first reports regarding acrylamide during the food for the 2002 (Swedish Federal Dining Management, 2002 ), the fresh new medical neighborhood mobilized and you may started significant perform to attenuate it mutagen from the between the restaurants industry to grow mitigation methods. One means is to develop and employ SNP-centered unit indicators into selection of potato species which have lower reducing sugar or sucrose and you can free asparagine account on a large-measure potato breeding programme (Fischer ainsi que al., 2013 ; Li ainsi que al., 2013 ; Schreiber mais aussi al., 2014 ). Unit markers bring a very important chance to accelerate choice for bush breeders in order to develop this new potato cultivars with best processing quality (minimal reducing glucose and you will 100 % free asparagine, large lifeless count stuff (DMC), highest specific gravity and starch articles). These types of qualities try polygenic, so GWAS predicated on higher-occurrence genome-large markers would-be successful to own dissecting such complex faculties in potato.
The fresh new proteins posts out of potato varied anywhere between step one and you may 2.95 grams/100 grams towards fresh pounds foundation. Also, potato protein is considered as high quality due to the latest exposure regarding methionine, lysine, tryptophan and you can threonine (Lutaladio & Castaldi, 2009 ).
Tuber and accumulates steroidal glycoalkaloids (?-chaconine and ?-solanine with their aglycone types such as for example solasodine and solanidine) which can be very important to plant resistance to pathogens and you will insects but poisonous so you’re able to individuals (Friedman et al
Potatoes also contain secondary metabolites such as carotenoids (especially xanthophylls) and anthocyanins, which are known as dietary antioxidants and may play major roles in preventing human diseases related to ageing, cancer, obesity and heart attack, which benefits health. The carotenoids (varied from yellow to orange colours) and anthocyanins (red and purple colours) are the two most valuable colouring pigments in potato. Carotenoid amounts and types in tubers exhibit a large variation and are positively correlated with tuber peel and the flesh colour (de Haan Et Al., 2009 ; Sulli et al., 2017 ). The carotenoid contents of white flesh potatoes are generally low (<100 ?g/100 g fresh weight), contrasting to higher amounts in the yellow-fleshed varieties (about 560 ?g/100 g FW; Nesterenko & Sink, 2003 ). A diploid germplasm of Solanum showed carotenoid concentrations of more than 2,000 ?g/100 g FW with intense yellow to near orange flesh colour. The primary tuber carotenoids in potato are lutein, zeaxanthin and violaxanthin, although some studies (Andre et al., 2007 ; Bonierbale et al., 2009 ) have also reported the presence of beta-carotene (precursor of provitamin A activity). The relative content of ?-carotene in cv. 'Agria' (yellow flesh) represented 2% of total carotenoids (Lachman et al., 2016 ). White, yellow and orange tuber flesh colours are mainly due to the presence of carotenoids (xanthophylls and beta-carotene; Van Eck, 2007 ). Moreover, antioxidant activity and various phenolic contents are also associated with tuber skin and flesh colour. It is a wrong perception that tuber flesh colour is associated with starch content. In fact, the change in flesh colour of tuber depends on the concentration of carotenoids, not on the starch content. Therefore, it is imperative to identify the SNP markers associated with tuber flesh/skin colour, carotenoids and starch for genetic gains in potato keeping in view the consumer preferability (Ah-hen et al., 2012 ). , 2005 ).