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 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 ).
Though it is actually reduced compared to maize and you may kidney beans, it put a lot more healthy protein each unit growing city in comparison to grains
Due to the fact first records about acrylamide inside dining when you look at the 2002 (Swedish Federal Dining Management, 2002 ), the brand new scientific people mobilized and you will come significant work to reduce it mutagen because of the involving the restaurants industry growing mitigation measures. You to means will be to create and make use of SNP-established molecular indicators toward gang of potato varieties which have reduced cutting sugar otherwise sucrose and you can free asparagine membership into the a big-level potato breeding program (Fischer mais aussi al., 2013 ; Li mais aussi al., 2013 ; Schreiber ainsi que al., 2014 ). Molecular indicators provide an invaluable chance to speeds choice for bush breeders to develop the fresh new potato cultivars that have top handling top quality (restricted reducing sugars and you can totally free asparagine, high dry count stuff (DMC), highest specific-gravity and starch blogs). These traits was polygenic, so GWAS considering higher-thickness genome-large markers will be successful having dissecting these types of advanced characteristics inside the potato.
The newest healthy protein content out of potato ranged ranging from step 1 and 2 Heterosexual dating dating online.95 g/100 grams for the new lbs base. Also, potato healthy protein is generally accepted as top quality as a result of the fresh presence from methionine, lysine, tryptophan and you can threonine (Lutaladio & Castaldi, 2009 ).
Tuber and accumulates steroidal glycoalkaloids (?-chaconine and you may ?-solanine together with their aglycone derivatives such as for example solasodine and solanidine) which can be necessary for plant effectiveness pathogens and insects however, poisonous so you’re able to humans (Friedman mais aussi 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 ).