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Título

Induction of Antioxidant Flavonol Biosynthesis in Fresh-Cut Potatoes. Effect of Domestic Cooking

AutorTudela, Juan Antonio ; Cantos Villar, Emma; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco; Gil Muñoz, M.ª Isabel
Palabras claveSolanum tuberosum L.
Polyphenols
Minimal processing
HPLC-ESIMS-MS
Fecha de publicación7-sep-2002
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 50(21): 5925-5931 (2002)
ResumenThe effect of fresh-cutting and subsequent cold storage on phenolic compounds from five long-term-stored potato cultivars (Agria, Cara, Liseta, Monalisa, and Spunta) was studied. Fresh-cutting induced the biosynthesis of three flavonols, which were identified by HPLC-DAD-ESIMS as quercetin 3-rutinoside, quercetin 3-diglucoside, and quercetin 3-glucosylrutinoside. The flavonols were detected after a lag period of 3 days of cold storage. The content ranged from 6 to 14 mg/100 g of fresh weight depending on the cultivar after 6 days of storage. Chlorogenic acid as the main caffeic acid derivative and the amino acids tyrosine and tryptophan were also quantified. The effect of cold storage under light or in dark was studied with new-season-harvested Monalisa potatoes. The flavonol induction was higher in fresh-cut potatoes stored under light than in the dark. However, caffeic acid derivatives were not affected. Domestic cooking such as boiling, microwaving, and frying provoked a partial loss of the flavonols, which were retained in the range of 4−16 mg per serving (213 g). Steam-cooking resulted in the highest retention of caffeic acid derivatives and aromatic amino acids compared with the other cooking methods studied. This means that due to the large amount of potatoes consumed in the Western diet, fresh-cut potatoes can be a significant source of health-promoting phenolics.
Descripción7 pages, 6 figures, 2 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf020330y
URIhttp://hdl.handle.net/10261/18077
DOI10.1021/jf020330y
ISSN1520-5118 (Online)
0021-8561 (Print)
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