Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives

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cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.affiliationRoyal Holloway University of Londonen
cg.contributor.crpRoots, Tubers and Bananas
cg.coverage.countryPeru
cg.coverage.iso3166-alpha2PE
cg.coverage.regionLatin America
cg.coverage.regionSouth America
cg.creator.identifierHannele Lindqvist-Kreuze: 0000-0002-6523-8824
cg.creator.identifierElisa Judith Mihovilovich Castro: 0000-0002-8349-9024
cg.creator.identifierMerideth Bonierbale: 0000-0002-5157-187X
cg.creator.identifierMariela Aponte Villadoma: 0000-0001-5871-1823
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1016/j.jfca.2020.103432en
cg.isijournalISI Journalen
cg.issn0889-1575en
cg.journalJournal of Food Composition and Analysisen
cg.reviewStatusPeer Reviewen
cg.river.basinANDESen
cg.subject.cipBREEDINGen
cg.subject.cipGENETICS, GENOMICS AND CROP IMPROVEMENT SCIENCES GGCIen
cg.subject.cipPOTATO AGRI-FOOD SYSTEMSen
cg.subject.cipPOTATOESen
cg.volume88en
dc.contributor.authorDrapal, Margiten
dc.contributor.authorLindqvist-Kreuze, H.en
dc.contributor.authorMihovilovich, E.en
dc.contributor.authorAponte, M.en
dc.contributor.authorBonierbale, Merideth W.en
dc.contributor.authorFraser, Paul D.en
dc.date.accessioned2020-05-12T16:18:59Zen
dc.date.available2020-05-12T16:18:59Zen
dc.identifier.urihttps://hdl.handle.net/10568/108211
dc.titleCooking dependent loss of metabolites in potato breeding lines and their wild and landrace relativesen
dcterms.abstractElucidating 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.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.audienceAcademicsen
dcterms.audienceCGIARen
dcterms.bibliographicCitationDrapal, 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.en
dcterms.issued2020-02-01
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherElsevieren
dcterms.subjectpotatoesen
dcterms.subjectmetabolismen
dcterms.subjectphenolic compoundsen
dcterms.subjectnutrientsen
dcterms.subjectcookingen
dcterms.subjectwild plantsen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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