Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China
Jin Cheng-Yu1,2; Liu Hong3; Xu Dan1,2; Zeng Fan-Kui1; Zhao Yu-Ci1,2; Zhang Hai4; Liu Gang1
刊名Food Science and Human Wellness
2018-02-24
期号2213-4530页码:156–162
关键词Glycoalkaloids Phenolic Compounds Dehydrated Potato Flake Potato
英文摘要

In order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids ( -chaconine and -solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of
biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes. The ratio of -chaconine to -solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potato In order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids ( -chaconine and -solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes. The ratio of -chaconine to -solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potatoflake processing is 50.47%.flake processing is 50.47%.

 

语种英语
内容类型期刊论文
源URL[http://210.77.64.217/handle/362003/24420]  
专题兰州化学物理研究所_环境材料与生态化学研究发展中心
通讯作者Zeng Fan-Kui; Liu Gang
作者单位1.Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
2.University of Chinese Academy of Sciences, Beijing 100049, China
3.CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
4.Zhangjiakou Hongji Agriculture Science and Technology Development Co. Ltd, Zhangjiakou 076576, China
推荐引用方式
GB/T 7714
Jin Cheng-Yu,Liu Hong,Xu Dan,et al. Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China[J]. Food Science and Human Wellness,2018(2213-4530):156–162.
APA Jin Cheng-Yu.,Liu Hong.,Xu Dan.,Zeng Fan-Kui.,Zhao Yu-Ci.,...&Liu Gang.(2018).Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China.Food Science and Human Wellness(2213-4530),156–162.
MLA Jin Cheng-Yu,et al."Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China".Food Science and Human Wellness .2213-4530(2018):156–162.
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