Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile

Molecules

Luis Bustamante¹  Stefano Ercoli²  Pablo Cornejo²  José Parada²  Antonieta Ruiz²  Isidro Hermosín-Gutiérrez³  Boris Contreras⁴ 

[1] Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, 4030000 Concepción, Chile;Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, 4811230 Temuco, Chile;Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla–La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain;Novaseed Ltda. and Papas Arcoiris Ltda., Loteo Pozo de Ripio s/n, Parque Ivian II, 5550000 Puerto Varas, Chile;

关键词: colored-fleshed potato;    anthocyanins;    cooking;    antioxidant activity;    HPLC-DAD-ESI-MS/MS;    antioxidants;   

DOI  :  10.3390/molecules26020314

来源: DOAJ

【 摘 要 】

The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg⁻¹ in fresh and 1.05 g kg⁻¹ in cooked potato and the decreases due to cooking ranged between 3% and 59%. The genotypes that showed the highest levels of total phenols also presented the highest levels of antioxidant activity. These results are of relevance because they suggest anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.

【 授权许可】

Unknown