2013-11. Recent advance in food analysis-RAFA. Praga
Hydroxyccinamic acid-like compounds in Colombian boiled diploid potato genotypes
C-E Narváez-Cuenca, N Tarquino, E Moreno, C-J Piñeros-Niño, T Mosquera-Vasquez
In Colombia, among different cooking methods, potato tuber is mainly consumed in boiled preparations. Phenolic compounds are of interest due to their role in human health. Hydroxycinnamic acid-like compounds (HCA-LC) are the main phenolic compounds in quantity and diversity present in potato tubers [1]. HCA-LC can be classified as non-anthocyanin (non-ACN)-HCA-LC and as ACN-HCA-LC. Chlorogenic acid (ChA), followed by others such as neo-ChA, cryptoChA, and caffeic acid are the main contributors in quantity to the non -ACN-HCA-LC in potato tubers. At the National University of Colombia we have a collection of more than 100 potato genotypes from the Phureja group that have not been characterized for their phenolic composition. The aim of this work was to quantify the aforementioned compounds in 60 boiled Colombian potato genotypes from the Phureja group.
Phenolic compounds in raw and boiled yellow Colombian diploid potato genotypes
Clara-Janneth Piñeros-Niño, Elizabeth Moreno-Gómez, Juan-Nicolás Tarquino-Chía, Carlos-Eduardo Narváez-Cuenca, Teresa Mosquera-Vasquez
Potato (Solanum tuberosum) is the third crop in caloric input worldwide and a high potential as a source of secondary metabolites such as the phenolic compound (PC) group. It is known that non-anthocyanin hydroxycinnamic acid-like compounds (non-ACN-HCA-LC) is the main group of PC in yellow potato tubers. Although potato consumption pattern is changing, the main form of usage is boiled in water or similar preparations. Different authors had reported the change in the level of concentration nutritional compounds by boiling effect, which mainly affects phenolic compounds varying the concentration.
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