Physical and nutritional properties of eight types of potatoes


Abstract

In this research, measurements and analyses of different characteristics were carried out on eight types of potatoes. The vitamin C content was analysed by the Indophenol method, the dry matter content was determined by ash determination, the sizes were measured with ring ranges to determine their size and classified into medium and large sizes. In addition, the external appearance and colouring of the flesh was visually judged by differentiating between rounder or oval shapes and white or yellowish colours. A tactile analysis was also carried out to determine whether the samples had a firm and consistent texture. Among the results obtained, it was found that the Monalisa potato had the largest size of 67 mm, the Gallega potato was the only one with a white flesh colour and the Gallega and Agria potatoes were the only ones with large and deep eyes. The Valderredible potato excelled, as it had the highest values in terms of dry matter content, vitamin C and presented a firm and consistent texture, which makes it a favourable choice in terms of quality. It was concluded that these results allow the potatoes to be characterised by their attributes and allow them to be differentiated and better valued for their use according to their culinary and their functional attributes.

Keywords: potatos, dry matter, starch, vitamin C, caliber

Article Details

How to Cite

Cornejo Infante, A. (2024). Physical and nutritional properties of eight types of potatoes. MLS Health and Nutrition Research, 3(1). https://doi.org/10.60134/mlshn.v3.n1.2582


Downloads

Download data is not yet available.

Statistics


References

1. Alcon Callejas D, Bonifacio Flores A, Taboada Belmonte C. Caracterización morfológica de tubérculos de la papa amarga según el diálogo de saberes. Rev Investig E Innov Agropecu Recur Nat. 2019;6(2):7-20. http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2409-16182019000200003

2. García RP. Evaluación de la calidad de la patata mediante tecnología NIRS. 2018;

3. Programa de Sistemas Agroalimentarios de Papa | FAO [Internet]. Disponible en: https://www.fao.org/family-farming/detail/es/c/1298442/

4. Nutrients | Free Full-Text | Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001–2018 Analysis [Internet]. Disponible en: https://www.mdpi.com/2072-6643/13/8/2614

5. Love SL, Pavek JJ. Positioning the Potato as a Primary Food Source of Vitamin C. Am J Potato Res. agosto de 2008;85(4):277-85.

6. Brown CR, Edwards CG, Yang CP, Dean BB. Orange Flesh Trait in Potato: Inheritance and Carotenoid Content. J Am Soc Hortic Sci. 1 de enero de 1993;118(1):145-50.

7. Brown CR. Antioxidants in potato. Am J Potato Res. 1 de marzo de 2005;82(2):163-72.

8. Kita A, Bąkowska-Barczak A, Lisińska G, Hamouz K, Kułakowska K. Antioxidant activity and quality of red and purple flesh potato chips. LWT - Food Sci Technol. 1 de junio de 2015;62(1, Part 2):525-31.

9. Navarre DA, Brown CR, Sathuvalli VR. Potato Vitamins, Minerals and Phytonutrients from a Plant Biology Perspective. Am J Potato Res. 1 de abril de 2019;96(2):111-26. https://www.semanticscholar.org/paper/Potato-Vitamins%2C-Minerals-and-Phytonutrients-from-a-Navarre-Brown/be2eb68d733baa3b17bbde92617a5e6321bd2b43

10. Lutz M, Fuentes E, Ávila F, Alarcón M, Palomo I. Roles of Phenolic Compounds in the Reduction of Risk Factors of Cardiovascular Diseases. Molecules. enero de 2019;24(2):366. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6359321/

11. Ah-Hen K, Fuenzalida C, Hess S, Contreras A, Vega-Gálvez A, Lemus-Mondaca R. Capacidad Antioxidante y Compuestos Fenólicos totales de una Selección de Doce Variedades Tradicionales de Papa Cultivadas en la Región Sur de Chile. Chil J Agric Res. marzo de 2012;72(1):3-9.

12. Felde, Kubow. Chapter 2 The Potato and Its Contribution to the Human Diet and Health. En 2019 Disponible en: https://www.semanticscholar.org/paper/Chapter-2-The-Potato-and-Its-Contribution-to-the-Felde-Kubow/f470518a8efecffcb946fc266d64e4b315a07faf

13. de Haan S, Burgos G, Liria R, Rodriguez F, Creed-Kanashiro HM, Bonierbale M. The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study. Am J Potato Res. 1 de abril de 2019;96(2):151-63.

14. Gutaker RM, Weiß CL, Ellis D, Anglin NL, Knapp S, Luis Fernández-Alonso J, et al. The origins and adaptation of European potatoes reconstructed from historical genomes. Nat Ecol Evol. julio de 2019;3(7):1093-101.

15. Gupta UC, Gupta SC. The Important Role of Potatoes, An Underrated Vegetable Food Crop in Human Health and Nutrition. Curr Nutr Food Sci. 15(1):11-9. https://www.semanticscholar.org/paper/The-Important-Role-of-Potatoes%2C-An-Underrated-Food-Gupta/b550590ef945c4371268f0cc86addc9adcf5d479

16. Chakraborty S, Chakraborty N, Agrawal L, Ghosh S, Narula K, Shekhar S, et al. Next-generation protein-rich potato expressing the seed protein gene AmA1 is a result of proteome rebalancing in transgenic tuber. Proc Natl Acad Sci. 12 de octubre de 2010;107(41):17533-8.

17. Raigond P, Rawal S, Parmar V, Thakur A, Bandana, Mishra T, et al. Nutritional, Processing and Sensorial Attributes of Organic and Inorganic Indian Potatoes. Potato Res. 1 de diciembre de 2022;65(4):1051-73.

18. Ministerio de la Presidencia. Real Decreto 31/2009, de 16 de enero, por el que se aprueba la norma de calidad comercial para las patatas de consumo en el mercado nacional y se modifica el anexo I del Real Decreto 2192/1984, de 28 de noviembre, por el que se aprueba el Reglamento de aplicación de las normas de calidad para las frutas y hortalizas frescas comercializadas en el mercado interior [Internet]. Sec. 1, Real Decreto 31/2009 ene 24, 2009 p. 8175-82. Disponible en: https://www.boe.es/eli/es/rd/2009/01/16/31

19. Jagadeesan S, Govindaraju I, Mazumder N. An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review. Am J Potato Res. 1 de octubre de 2020;97(5):464-76.

20. Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosum L.) tubers unique: A review. Compr Rev Food Sci Food Saf. septiembre de 2020;19(5):2588-612. https://pubmed.ncbi.nlm.nih.gov/33336978/

21. Capítulo 5. La calidad en frutas y hortalizas [Internet]. Disponible en: https://www.fao.org/3/Y4893S/y4893s08.htm

22. deMan JM. Determination of Potato Texture. Can Inst Food Technol J. 1 de abril de 1969;2(2):76-8.

23. Kita A. The influence of potato chemical composition on crisp texture. Food Chem. 1 de febrero de 2002;76(2):173-9.

24. Moens LG, Van Wambeke J, De Laet E, Van Ceunebroeck JC, Goos P, Van Loey AM, et al. Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments. Innov Food Sci Emerg Technol. 1 de diciembre de 2021;74:102826.

25. Šulc M, Kotíková Z, Paznocht L, Lachman J. Changes in Carotenoid Profile during Potato (Solanum tuberosum L.) Tuber Maturation. Am J Potato Res. 1 de abril de 2021;98(2):85-92.

26. Jarén C, López A, Arazuri S. Advanced Analytical Techniques for Quality Evaluation of Potato and Its Products. En Elsevier; 2016 [citado 3 de enero de 2024]. p. 563-602. Disponible en: https://linkinghub.elsevier.com/retrieve/pii/B9780128000021000194

27. Hamouz K, Pazderů K, Lachman J, Čepl J, Kotikova Z. Effect of cultivar, flesh colour, locality and year on carotenoid content in potato tubers. Plant Soil Environ. 6 de junio de 2016;62:86-91.

28. Instituto Tecnológico Agrario de Castilla y León.
https://www.tierradesabor.es/sites/default/files/REQUISITOS%20MINIMOS%20DE%20CALIDAD%20PATATA%20FRESCA%20DE%20CONSUMO.pdf. 2017 [citado 20 de diciembre de 2023]. REQUISITOS MINIMOS DE CALIDAD PATATA FRESCA DE CONSUMO.pdf. Disponible en: https://www.tierradesabor.es/sites/default/files/REQUISITOS%20MINIMOS%20DE%20CALIDAD%20PATATA%20FRESCA%20DE%20CONSUMO.pdf

29. Heidari E, Rasouli F, Hajizadeh HS, Ebrahimzadeh A. Evaluation of Genetic Diversity of Solanum tuberosum L. Cultivars by the Physiological and Biochemical Characteristics under Postharvest Conditions. Am J Potato Res. 1 de junio de 2022;99(3):175-90.

30. Hejtmánková K, Pivec V, Trnková E, Hamouz K, Lachman J. Quality of Coloured Varieties of Potatoes. Czech J Food Sci. 30 de junio de 2009;27(Special Issue 1):S310-3.

31. pdfcoffee.com [Internet]. AOAC Method-Ascorbic-Ac 967 21. Disponible en: https://pdfcoffee.com/aoac-method-ascorbic-ac-967-21-5-pdf-free.html

32. Gobierno de Chile,Instito de salud publica. https://www.ispch.cl/sites/default/files/documento_tecnico/2010/03/PRT-711.02-011%20V0%20cenizas%20totales.pdf. [citado 21 de diciembre de 2023]. PROCEDIMIENTO DETERMINACIÓN DE CENIZAS TOTALES EN ALIMENTOS. METODO GRAVIMÉTRICO. Disponible en: https://www.ispch.cl/sites/default/files/documento_tecnico/2010/03/PRT-711.02-011%20V0%20cenizas%20totales.pdf

33. 2,6 Dichlorophenolindophenol - an overview | ScienceDirect Topics [Internet]. Disponible en: https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/2-6-dichlorophenolindophenol

34. Elgailani IEH, Elkareem MAMG, Noh EAA, Adam OEA, Alghamdi AMA. Comparison of Two Methods for The Determination of Vitamin C (Ascorbic Acid) in Some Fruits. Am J Chem. 11 de marzo de 2017;2(1):1-7.

35. Mangas CC, Torres OMH. Métodos analíticos para la determinación de vitamina C.

36. Cenizas - Unidad de Innovación [Internet]. Disponible en: https://www.um.es/web/innovacion/plataformas/ocw/listado-de-cursos/higiene-inspeccion-y-control-alimentario/practicas/cenizas

37. BOE-A-2009-1171 Real Decreto 31/2009, de 16 de enero, por el que se aprueba la norma de calidad comercial para las patatas de consumo en el mercado nacional y se modifica el anexo I del Real Decreto 2192/1984, de 28 de noviembre, por el que se aprueba el Reglamento de aplicación de las normas de calidad para las frutas y hortalizas frescas comercializadas en el mercado interior. [Internet]. Disponible en: https://www.boe.es/buscar/act.php?id=BOE-A-2009-1171

38. Tudela JA, Espı́n JC, Gil MI. Vitamin C retention in fresh-cut potatoes. Postharvest Biol Technol. 1 de agosto de 2002;26(1):75-84.

39. Bethke PC. Potato Tuber Lenticels: A Review of Their Development, Structure, Function, and Disease Susceptibility. Am J Potato Res. 1 de agosto de 2023;100(4):253-64. https://link.springer.com/article/10.1007/s12230-023-09923-5

40. Nagdy GA, Boyd AEW. Susceptibility of potato varieties to skin spot (Oospora pustulans) in relation to the structure of the skin and eye. Eur Potato J. diciembre de 1965;8(4):200-14.

41. Jemison Jr JM, Sexton P, Camire ME. Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine. Am J Potato Res. 1 de abril de 2008;85(2):140-9. https://www.semanticscholar.org/paper/Factors-Influencing-Consumer-Preference-of-Fresh-in-Jemison-Sexton/e423583366d2c603850ed5260d4cff32680fb4c4

42. Bewell ER. The determination of the cooking quality of potatoes. Am Potato J. 1 de agosto de 1937;14(8):235-42.

43. Cobb JS. A study of culinary quality in white potatoes. Am Potato J. 1 de diciembre de 1935;12(12):335-46.

44. Volkov D, Kim I, Klykov A, Matsishina N. Comparative Evaluation of Different Potato Varieties for Their Suitability for Starch Processing. En: Muratov A, Ignateva S, editores. Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021). Cham: Springer International Publishing; 2022. p. 443-50. (Lecture Notes in Networks and Systems).