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Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives.

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Title Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives.
 
Creator Drapal, Margit
Lindqvist-Kreuze, H.
Mihovilovich, E.
Aponte, M.
Bonierbale, Merideth W.
Fraser, Paul D.
 
Subject potatoes
metabolism
phenolic compounds
nutrients
cooking
wild plants
 
Description Elucidating and improving the nutritional value of staple crops is an important focus in breeding programs. Hence, wild and cultivated potatoes have been metabolite profiled to assess metabolic plasticity present in potato tubers and changes that occur in these after cooking. The present data highlighted metabolic similarities of certain wild species to breeding lines, indicating preference during domestication. In the case of potato, the cooking process has to be taken into consideration for the assessment of nutritional quality. The degree of nutritional change during cooking depends on several factors including cooking method, stability of metabolites with nutritional properties and chemotype of the varietal matrix. The differences between raw and boiled tubers were similar within each germplasm group. No notable distinctions of total phenolic levels could be observed within germplasm groups, whereas total carotenoids and glycoalkaloids were significantly decreased. Genotypes/cultivars with notable changes upon cooking distinguished them within their genotype group.
 
Date 2020-05
2020-05-12T16:18:59Z
2020-05-12T16:18:59Z
 
Type Journal Article
 
Identifier Drapal, M.; Lindqvist-Kreuze, H.; Mihovilovich, E.; Aponte, M.; Bonierbale, M.W.; Fraser, P.D. 2020. Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives. Journal of Food Composition and Analysis. ISSN 0889-1575.
0889-1575
https://hdl.handle.net/10568/108211
https://doi.org/10.1016/j.jfca.2020.103432
 
Language en
 
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Limited Access
 
Source Journal of Food Composition and Analysis