Health-Promoting compounds in Potatoes: Tuber exhibiting great potential for human health.

Potatoes are consumed worldwide because of their high accessibility, low cost, taste, and diversity of cooking methods. The high carbohydrate content of potatoes masks the presence of -vitamins, polyphenols, minerals, amino acids, lectins and protein inhibitors in the minds of consumers. The consumption of potatoes faces challenges among health-conscious people.

The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.

An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars () Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion.

Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings.

In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities.

Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects.

Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars.

Capsaicinoids, Polyphenols and Antioxidant Activities of : Comparative Study of the Effect of Ripening Stage and Cooking Methods.

Peppers ( L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids.

Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds.

Diabetes mellitus is a chronic disease that is becoming a serious global health problem. Diabetes has been considered to be one of the major risks of cataract and retinopathy. Synthetic and natural product inhibitors of carbohydrate degrading enzymes are able to reduce type 2 diabetes and its complications.

Rapid high throughput amylose determination in freeze dried potato tuber samples.

This protocol describes a high through put colorimetric method that relies on the formation of a complex between iodine and chains of glucose molecules in starch. Iodine forms complexes with both amylose and long chains within amylopectin. After the addition of iodine to a starch sample, the maximum absorption of amylose and amylopectin occurs at 620 and 550 nm, respectively.

Biguanide related compounds in traditional antidiabetic functional foods.

Biguanides such as metformin are widely used worldwide for the treatment of type-2 diabetes. The identification of guanidine and related compounds in French lilac plant (Galega officinalis L.) led to the development of biguanides.

Reduction of acrylamide formation by vanadium salt in potato French fries and chips.

The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.

Pyrosequencing Assessment of Soil Microbial Communities in Organic and Conventional Potato Farms.

Organic farming is frequently touted as being beneficial to soil health by increasing microbial community diversity; however, contradictory results exist in the literature. In this study, we compared several organic and conventional potato farms in Colorado for differences in soil nutrients and microbial communities using 454 pyrosequencing of the 18S ribosomal RNA gene. Organic farms showed a slightly higher diversity and evenness within the microbial community compared with conventional farms.

Loss of function of COBRA, a determinant of oriented cell expansion, invokes cellular defence responses in Arabidopsis thaliana.

An Arabidopsis T-DNA insertion mutant that results in complete loss-of-function of the COBRA gene has been identified. The COBRA gene encodes a putative glycosylphosphatidylinositol (GPI)-anchored protein that modulates cellulose deposition and oriented cell expansion in roots. The loss-of-function mutant allele (named "cob-5") exhibits abnormal cell growth throughout the entire plant body and accumulates massive amounts of stress response chemicals such as anthocyanins and callose.