Improving the Screening Process for the Selection of Potato Breeding Lines with Enhanced Polyphenolics Content

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• 作者：Cecilia Shiroma-Kian ; David Tay ; Ivá ; n Manrique ; M. Monica Giusti ; Luis E. Rodriguez-Saona
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：November 12, 2008
• 年：2008
• 卷：56
• 期：21
• 页码：9835-9842
• 全文大小：245K
• 年卷期：v.56,no.21(November 12, 2008)
• ISSN：1520-5118

文摘

Efficient selection of potato varieties with enhanced nutritional quality requires simple, rapid, accurate, and cost-effective assays to obtain tuber chemical composition information. Our objective was to develop simple protocols to determine phenolics, anthocyanins, and antioxidant capacity in polyphenolic extracts of potatoes using Fourier transform infrared spectroscopy combined with multivariate techniques. Lyophilized potato samples (23) were analyzed. Polyphenolic compounds were extracted from potatoes and applied directly applied onto a three-bounce ZnSe crystal for attenuated total reflectance measurements in the infrared region of 4000 to 700 cm⁻¹. Robust models were generated (r ≥ 0.99) with standard error of cross-validation values of 4.17 mg gallic acid equivalent/100 g (total phenolics), 0.87 mg pelargonidin-3-glucoside/100 g (monomeric anthocyanins), and 130.8 μmol Trolox equivalent/100 g (antioxidant capacity) potato powder. In addition, classification models discriminated potato samples at the species and variety level. Application of a simple infrared spectroscopic protocol allowed simultaneous rapid quantification of specific nutritional components in potatoes and efficient selection of value-added potato varieties.