title: Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.
abstract: HPLC/DAD/MS analysis of the phenolic acids and anthocyanin content of three cultivars of Solanum tuberosum L. (Vitelotte Noire, Highland Burgundy Red, with pigmented flesh, and Kennebec with white pulp) was performed. The analyses were carried out both on fresh tubers and after cooking treatments (boiling and microwaves). Starch digestibility and the % of resistant starch were also determined on cooked tubers by in vitro methods. For the pigmented potatoes, the heating treatment did not cause any changes in the phenolic acids content, while anthocyanins showed only a small decrement (16-29%). The cv. Highland Burgundy Red showed anthocyanins and phenolic acid concentrations close to 1 g/kg and more than 1.1 g/kg, respectively. Vitellotte Noire showed the highest amounts of resistant starch. Potato starch digestibility and % of resistant starch, considered as a component of dietary fiber, were affected both by cultivar and by heating/cooling treatments.
authors.affiliation: Department of Pharmaceutical Science, University of Florence, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy. nadia.mulinacci@unifi.it
authors.forename: Nadia
authors.initials: N
authors.lastname: Mulinacci
authors.forename: Francesca
authors.initials: F
authors.lastname: Ieri
authors.forename: Catia
authors.initials: C
authors.lastname: Giaccherini
authors.forename: Marzia
authors.initials: M
authors.lastname: Innocenti
authors.forename: Luisa
authors.initials: L
authors.lastname: Andrenelli
authors.forename: Giulia
authors.initials: G
authors.lastname: Canova
authors.forename: Marco
authors.initials: M
authors.lastname: Saracchi
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Casiraghi
mesh_terms: D000470:Alkaloids / Q000737:chemistry*; D000872:Anthocyanins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D062385:Hydroxybenzoates / Q000737:chemistry*; D010860:Pigments, Biological / Q000032:analysis*; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry* / Q000648:ultrastructure; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure
chemical_list: D000470:Alkaloids; D000872:Anthocyanins; D062385:Hydroxybenzoates; D010860:Pigments, Biological; D013213:Starch; C017616:phenolic acid