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 ) https://datingranking.net/bhm-dating/. 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 ).
Although it is lower versus maize and you can kidney beans, it put a whole lot more healthy protein for every tool growing city when compared with cereals
Because the basic account on the acrylamide in dinner from inside the 2002 (Swedish National Restaurants Administration, 2002 ), the brand new medical society mobilized and you will come serious perform to attenuate so it mutagen by between the dining community to develop minimization measures. One strategy should be to make and make use of SNP-centered molecular indicators to the number of potato species that have lower cutting sugar or sucrose and free asparagine profile towards a giant-scale potato reproduction programme (Fischer et al., 2013 ; Li ainsi que al., 2013 ; Schreiber mais aussi al., 2014 ). Unit indicators promote an invaluable chance to speed selection for plant breeders to build the fresh new potato cultivars with greatest operating quality (limited cutting sugar and free asparagine, higher lifeless number blogs (DMC), higher specific gravity and starch articles). This type of qualities are polygenic, therefore GWAS based on highest-occurrence genome-large indicators would be efficient having dissecting this type of state-of-the-art characteristics in the potato.
Brand new protein blogs off potato ranged ranging from 1 and you will dos.95 grams/100 g to the fresh weight foundation. Also, potato healthy protein is generally accepted as quality owing to the new presence of methionine, lysine, tryptophan and you can threonine (Lutaladio & Castaldi, 2009 ).
Tuber in addition to accumulates steroidal glycoalkaloids (?-chaconine and you will ?-solanine together with their aglycone derivatives like solasodine and you can solanidine) which might be essential for plant resistance to pathogens and you may bugs however, toxic in order to people (Friedman et 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 ).