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 ). 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 ).
Though it are reasonable versus maize and you may kidney beans, they produced much more protein for every single unit growing urban area in comparison to grain
As the first profile from the acrylamide in dining within the 2002 (Swedish National Eating Government, 2002 ), new scientific neighborhood mobilized and you can already been major jobs to minimize it mutagen of the involving the restaurants globe to cultivate mitigation tips. One to strategy will be to develop and make use of SNP-created unit markers toward band of potato varieties which have reasonable cutting glucose or sucrose and you will 100 % free asparagine membership toward a giant-scale potato reproduction programme (Fischer ainsi que al., 2013 ; Li mais aussi al., 2013 ; Schreiber mais aussi al., 2014 ). Unit indicators give an important chance to speed option for plant breeders in order to develop brand new potato cultivars with most useful operating quality (restricted cutting sugar and you will totally free asparagine, high lifeless number content (DMC), higher specific gravity and starch content). These types of qualities are polygenic, very GWAS predicated on large-thickness genome-broad markers could be efficient to have dissecting these complex qualities from inside the potato.
The newest necessary protein stuff out-of potato varied between 1 and you can 2.95 g/one hundred g to your new weight basis. Also, potato necessary protein is generally accepted as quality courtesy the newest exposure from methionine, lysine, tryptophan and you will threonine (Lutaladio & Castaldi, 2009 ).
Tuber as well as can add up steroidal glycoalkaloids (?-chaconine and you may ?-solanine together with their aglycone derivatives such as solasodine and you may solanidine) that will be very important to bush effectiveness pathogens and you will insects but harmful in order to human beings (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 https://datingranking.net/bdsm-sites/ 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 ).