Published
Evaluation and modeling of the properties and antioxidant characteristics of a new potato variety (Primavera) during storage at 4 °C
Evaluación y modelado de las propiedades y características antioxidantes de una nueva variedad de papa (Primavera) durante su almacenamiento a 4 °C
DOI:
https://doi.org/10.15446/rfnam.v72n2.75155Keywords:
Antioxidants, New potato variety, Phenolic compounds, Storage, Tubers, Shelf-life (en)Antioxidantes, Nueva variedad de papa, Compuestos fenólicos, Almacenamiento, Tubérculos, Vida útil (es)
Potatoes are one of the crops with the greatest influence worldwide, and Colombia is the most important exporter of “Criolla” or diploid potato. Universidad Nacional de Colombia has developed varieties of new diploid potatoes with high antioxidant properties and colored flesh: Primavera, Paola, Violeta, Milagros, and Paysandú. The aim of this research was to characterize and evaluate the stability of physicochemical properties of the raw potato cv Primavera during storage at 4 °C. It was used the potato variety Primavera grown in Santa Elena, Antioquia, during season mayo-august 2016. The evaluated properties were the antioxidant capacity (DPPH and ABTS), phenolic compounds (Folin-Ciocalteu method), moisture, texture in whole tuber and slices, and color in the pulp (CIELab). Samples were stored in bags at a constant temperature of 4 °C and were evaluated for 0, 7, 14, 21, and 30 d. Polynomial regression was performed for each variable vs time. In general, properties for potato variety Primavera did not show a defined trend; otherwise, they were fluctuating; this may be associated with various factors such as primary production and the interaction of physic-chemical phenomena of the matter with its environment. Potato presented an important content of antioxidant compounds compared with other varieties (ABTS: 2.89→2.94 mg Trolox g-1; DPPH: 2.33→1.48 mg Trolox g-1; phenolic compounds: 6.09→6.27 mg gallic acid equivalent g-1). The “criolla” potato cv Primavera has a lot of important antioxidant properties which could confer it an agro-industrial potential in a short and medium term.
La papa es uno de los cultivos con mayor influencia a nivel mundial y Colombia se destaca por ser el primer exportador de papa criolla o diploide. Nuevas variedades de papa diploide con propiedades antioxidantes y coloración en su pulpa han sido desarrolladas por la Universidad Nacional de Colombia: Primavera, Paola, Violeta, Milagros y Paysandú. El objetivo del presente estudio fue caracterizar y evaluar la estabilidad de las propiedades fisicoquímicas de la papa variedad Primavera, en estado fresco, durante su almacenamiento a 4 °C. Se utilizó papa variedad Primavera, cultivada en Santa Elena, Antioquia, durante los meses de mayo-agosto de 2016. Las propiedades fueron evaluadas mediante la capacidad antioxidante (DPPH y ABTS), fenoles totales (método de Folin-Ciocalteu), humedad, textura en la papa entera y en rodajas, y el color en la pulpa (CIELab). Las muestras fueron almacenadas en bolsas a una temperatura constante de 4 °C y fueron analizadas en los tiempos de control 0, 7, 14, 21 y 30 d. Se realizó una regresión polinomial para cada variable en función del tiempo. En general, las propiedades evaluadas de la papa variedad Primavera no presentaron una tendencia definida, por el contrario, fueron fluctuantes, lo cual podría estar asociado a diversos factores desde la producción primaria; así como a la interacción de fenómenos químicos y físicos de la materia con su entorno. La papa presentó un contenido importante de compuestos antioxidantes comparada con otras variedades (ABTS: 2,89→2,94 mg Trolox g-1; DPPH: 2,33→1,48 mg Trolox g-1; fenoles totales: 6,09→6,27 mg ácido gálico equivalente g-1). La papa criolla variedad Primavera es un alimento que posee importantes propiedades antioxidantes, lo cual le podría conferir un potencial de agro-industrialización a corto y mediano plazo.
References
AOAC. 2005. Official Methods of Analysis of AOAC International. 18th Edition. Association of Official Analytical Chemists International.
Bártová V, Bárta J, Brabcová A, Zdráhal Z and Horáčková V. 2015. Amino acid composition and nutritional value of four cultivated South American potato species. Journal of Food Composition and Analysis 40: 78-85. doi: 10.1016/j.jfca.2014.12.006
Bordoloi A, Kaur L and Singh J. 2012. Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry 133(4): 1092-1100. doi: 10.1016/j.foodchem.2011.11.044
Brand-Williams W, Cuvelier M. E and Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28(1): 25-30. doi: 10.1016/S0023-6438(95)80008-5
Burlingame B, Mouillé B and Charrondière R. 2009. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. Journal of Food Composition and Analysis 22(6): 494-502. doi: 10.1016/j.jfca.2009.09.001
Castro Lara MC. 2008. Evaluación de las propiedades físico - químicas y sensoriales de la patata para fritura. Master’s thesis in Segurity and Food Biotechnology. Universidad de Burgos. Burgos. 24 p.
Cerón-Lasso María, Álzate-Arbeláez AF, Rojano BA and Ñuztez-Lopez CE. 2018. Composición Fisico-química y Propiedades Antioxidantes de Genotipos Nativos de Papa Criolla (Solanum tuberosum Grupo Phureja). Información tecnológica 29(3): 205-216. doi: 10.4067/S0718-07642018000300205
Dios-López A, Montalvo-González E, Andrade-Gonzáles I and Gómez-Leyva JF. 2011. Inducción de antocianinas y compuestos fenólicos en cultivos celulares de jamaica (Hibiscus sabdariffa L.) in vitro. Revista Chapingo. Serie Horticultura 17(2): 77-87.
Espinosa P, Villacrés E, Bautista C and Espín S. 1998. El uso del análisis sensorial para medir la aceptación de clones promisorios de papa. Editorial Abya-Yala, Quito.
FAOSTAT. 2016. Potato production. In: FAOSTAT http://www.fao.org/faostat/en/#data/QC/visualize accessed: September 2016.
Floegel A, Kim DO, Chung SJ, Koo SI and Chun OK. 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis 24(7): 1043-1048. doi: 10.1016/j.jfca.2011.01.008
García-Segovia P, Andrés-Bello A and Martínez-Monzó J. 2008. Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. Journal of Food Engineering 88(1): 28-35. doi: 10.1016/j.jfoodeng.2007.12.001
Grunenfelder L, Hiller LK and Knowles NR. 2006. Color indices for the assessment of chlorophyll development and greening of fresh market potatoes. Postharvest Biology and Technology 40(1): 73-81. doi: 10.1016/j.postharvbio.2005.12.018
Hadfield JD. 2010. MCMC Methods for Multi-Response Generalized Linear Mixed Models: The MCMCglmm R Package. Journal of Statistical Software 33(2): 1-22. doi: 10.18637/jss.v033.i02
ICA - Instituto Colombiano Agropecuario. 2016. Resolución No. 00015247 del 31/10/2016, por el cual se modifica el registro de la variedad de papa criolla PRIMAVERA de La Universidad Nacional de Colombia, en el Registro Nacional de Cultivares comerciales del ICA, en el sentido de corregir en la ficha técnica la información correspondiente al cultivar
Juyó DK, Gerena HN and Mosquera T. 2011. Evaluación de marcadores moleculares asociados con resistencia a gota (Phytophthora infestans L.) en papas diploides y tetraploides. Revista Colombiana de Biotecnología 23: 33-41.
Kaya M, Česoniene L, Daubaras R, Leskauskaite D and Zabulione D. 2016. Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life. International Journal of Biological Macromolecules 85: 355-360. doi: 10.1016/j.ijbiomac.2016.01.012
Kita A, Bakowska A, Lisinska G, Hamouz K and Kulakowska K. 2015. Antioxidant activity and quality of red and purple flesh potato chips. LWT - Food Science and Technology 62(1): 525-531. doi: 10.1016/j.lwt.2014.03.026
Külen O, Stushnoff C and Holm DG. 2013. Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones. Journal of the Science of Food and Agriculture 93(10): 2437-2444. doi: 10.1002/jsfa.6053
Kuskoski EM, Asuero AG, Troncoso AM, Mancini-Filho J and Fett R. 2005. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Ciência e Tecnologia de Alimentos 25(4): 726-732. doi: 10.1590/S0101-20612005000400016
Molina Y, Rabe G, Rodríguez M. L, Cerón M del S and Garnica AM. 2015. Contenido de antioxidantes en papas criollas nativas. Revista de La Asociación Colombiana de Ciencia y Tecnología de Alimentos 23(36): 31-41.
Nourian F, Ramaswamy HS and Kushalappa AC. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. LWT - Food Science and Technology 36(1): 49-65. doi: 10.1016/S0023-6438(02)00174-3
Plummer M, Best N, Cowles K and Vines K. 2006. CODA: convergence diagnosis and output analysis for MCMC. R News 6(1): 7-11.
R Core Team. 2016. R: A Language and Environment for Statistical Computing (Computer Software). R Foundation for Statistical Computing. Viena, Austria.
Singh J, Lovedeep K, Rao MA. 2016. Chapter 16 – Textural Characteristics of Raw and Cooked Potatoes. pp. 475–501. In: Singh J and Lovedeep K. (eds.). Advances in Potato Chemistry and Technology. Second Edition. Academic Press. 752 p. doi: 10.1016/B978-0-12-800002-1.00016-9
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M and Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26(9–10): 1231-1237. doi: 10.1016/S0891-5849(98)00315-3
Repo de Carrasco R and Encina Zelada CR. 2008. Determinación de la capacidad antioxidante y compuestos bioactivos de frutas nativas peruanas Revista de la Sociedad Química del Perú 74(2): 108-124.
Reyes LF and Cisneros-Zevallos L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry 100(3): 885-894. doi: 10.1016/j.foodchem.2005.11.002
Rivero RC, Rodrı́guez ER and Romero CD. 2003. Effects of current storage conditions on nutrient retention in several varieties of potatoes from Tenerife. Food Chemistry 80(4): 445-450. doi: 10.1016/S0308-8146(02)00281-9
Rytel E, Tajner-Czopek A, Kita A, Aniołowska M, Kucharska AZ, Sokół-Łętowska A and Hamouz K. 2014. Content of polyphenols in coloured and yellow fleshed potatoes during dices processing. Food Chemistry 161: 224-229. doi: 10.1016/j.foodchem.2014.04.002
Fregapane G, Reina AB and Salvador MD. 2009. Estudio de las propiedades y vida útil de patatas congeladas y refrigeradas “sin prefritura.” In: Universidad de Castilla-La Mancha https://previa.uclm.es/area/cta/cesia2012/cd/PDFs/1-TEC/TEC-P27T.pdf. 8 p; accessed: May 2018.
Singh J and Kaur, L. 2009. Advances in potato chemistry and technology. First Edition. Academic press. 508 p.
Singh J and Kaur L. 2016. Advances in Potato Chemistry and Technology. Second Edition. Academic Press. 752 p.
Solomon WK and Jindal VK. 2005. Relationship between texture of raw and cooked potatoes. Journal of Texture Studies 36(5–6): 589-604. doi: 10.1111/j.1745-4603.2005.00033.x
Šulc M, Kotíková Z, Paznocht L, Pivec V, Hamouz K and Lachman J. 2017. Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L) tubers. Food Chemistry 237: 981-988. doi: 10.1016/j.foodchem.2017.05.155
Türkben C, Sariburun E, Demir C and Uylaşer V. 2010. Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars. Food Analytical Methods 3(3): 144–153. doi: 10.1007/s12161-009-9102-3
van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T and Boeriu C, and Stolle T. 2002a. Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy. Journal of Agricultural and Food Chemistry 50(18): 5082-5088. doi: 10.1021/jf011509w
van Dijk C, Beekhuizen JG, Gibcens T, Boeriu C, Fischer M and Stolle-Smits, T. 2002b. Texture of Cooked Potatoes (Solanum tuberosum). 2. Changes in Pectin Composition during Storage of Potatoes. Journal of Agricultural and Food Chemistry 50(18): 5089-5097. doi: 10.1021/jf011510v
Walpole RE, Myers RH, Myers SL and Ye K. 2012. Probability and Statistics for Engineers and Scientists. Power. Ninth Edition. Pearson Prentice Hall. 791 p.
Wang Y, Zhu J, Meng X, Liu S, Mu J and Ning, C. 2016. Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts. Food Chemistry 197: 522-529. doi: 10.1016/j.foodchem.2015.11.006
Dimensions
PlumX
Article abstract page views
Downloads
How to Cite
License
Copyright (c) 2018 Revista Facultad Nacional de Agronomía Medellín
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.
Author Commitments
The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.
Content Responsibility
The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.
