Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives
Elucidating and improving the nutritional value of staple crops is an important focus in breeding programs. Hence, wild and cultivated potatoes have been metabolite profiled to assess metabolic plasticity present in potato tubers and changes that occur in these after cooking. The present data highli...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/108211 |
| _version_ | 1855518117525979136 |
|---|---|
| author | Drapal, Margit Lindqvist-Kreuze, H. Mihovilovich, E. Aponte, M. Bonierbale, Merideth W. Fraser, Paul D. |
| author_browse | Aponte, M. Bonierbale, Merideth W. Drapal, Margit Fraser, Paul D. Lindqvist-Kreuze, H. Mihovilovich, E. |
| author_facet | Drapal, Margit Lindqvist-Kreuze, H. Mihovilovich, E. Aponte, M. Bonierbale, Merideth W. Fraser, Paul D. |
| author_sort | Drapal, Margit |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Elucidating and improving the nutritional value of staple crops is an important focus in breeding programs. Hence, wild and cultivated potatoes have been metabolite profiled to assess metabolic plasticity present in potato tubers and changes that occur in these after cooking. The present data highlighted metabolic similarities of certain wild species to breeding lines, indicating preference during domestication. In the case of potato, the cooking process has to be taken into consideration for the assessment of nutritional quality. The degree of nutritional change during cooking depends on several factors including cooking method, stability of metabolites with nutritional properties and chemotype of the varietal matrix. The differences between raw and boiled tubers were similar within each germplasm group. No notable distinctions of total phenolic levels could be observed within germplasm groups, whereas total carotenoids and glycoalkaloids were significantly decreased. Genotypes/cultivars with notable changes upon cooking distinguished them within their genotype group. |
| format | Journal Article |
| id | CGSpace108211 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1082112025-11-29T05:22:13Z Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives Drapal, Margit Lindqvist-Kreuze, H. Mihovilovich, E. Aponte, M. Bonierbale, Merideth W. Fraser, Paul D. potatoes metabolism phenolic compounds nutrients cooking wild plants food science Elucidating and improving the nutritional value of staple crops is an important focus in breeding programs. Hence, wild and cultivated potatoes have been metabolite profiled to assess metabolic plasticity present in potato tubers and changes that occur in these after cooking. The present data highlighted metabolic similarities of certain wild species to breeding lines, indicating preference during domestication. In the case of potato, the cooking process has to be taken into consideration for the assessment of nutritional quality. The degree of nutritional change during cooking depends on several factors including cooking method, stability of metabolites with nutritional properties and chemotype of the varietal matrix. The differences between raw and boiled tubers were similar within each germplasm group. No notable distinctions of total phenolic levels could be observed within germplasm groups, whereas total carotenoids and glycoalkaloids were significantly decreased. Genotypes/cultivars with notable changes upon cooking distinguished them within their genotype group. 2020-02-01 2020-05-12T16:18:59Z 2020-05-12T16:18:59Z Journal Article https://hdl.handle.net/10568/108211 en Limited Access Elsevier Drapal, M.; Lindqvist-Kreuze, H.; Mihovilovich, E.; Aponte, M.; Bonierbale, M.W.; Fraser, P.D. 2020. Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives. Journal of Food Composition and Analysis. ISSN 0889-1575. |
| spellingShingle | potatoes metabolism phenolic compounds nutrients cooking wild plants food science Drapal, Margit Lindqvist-Kreuze, H. Mihovilovich, E. Aponte, M. Bonierbale, Merideth W. Fraser, Paul D. Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title | Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title_full | Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title_fullStr | Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title_full_unstemmed | Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title_short | Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| title_sort | cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives |
| topic | potatoes metabolism phenolic compounds nutrients cooking wild plants food science |
| url | https://hdl.handle.net/10568/108211 |
| work_keys_str_mv | AT drapalmargit cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives AT lindqvistkreuzeh cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives AT mihoviloviche cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives AT apontem cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives AT bonierbalemeridethw cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives AT fraserpauld cookingdependentlossofmetabolitesinpotatobreedinglinesandtheirwildandlandracerelatives |