Undesirable browning colour in the frying process is still a matter of concern due to health aspects, especially its carcinogenicity. Indeed, acrylamide, a toxin formed during potato frying process, is known as a potential carcinogen (Friedman, 2003 ) and mutagen (Segerback et al., 1995 ). Consequently, the International Agency for Research on Cancer (IARC) had classified acrylamide in Class 2A as a probable human carcinogen (IARC, 1994 ). The formation of acrylamide in carbohydrate-rich foods generally occurs, when heated at high temperatures (over 120°C) under limited humid conditions. It is mainly due to a Maillard reaction which involves reducing sugars (glucose and fructose) and an amino acid asparagine (most abundant amino acid in potato). It is important to note that sucrose can be hydrolyzed through acid, enzymatic or thermal treatment acting as a precursor for the formation of reducing sugars (De Vleeschouwer et al., 2009 ; Stadler et al., 2002 ). Reducing sugars are considered to be a limiting factor for acrylamide formation despite the presence of amino acid precursor free asparagine, during the processing of potato products in excess of heat. In order to restrict the formation of acrylamide to low levels, the content of reducing sugars should not exceed 100 mg/100 g FW (Kumar et al.). Moreover, small size tuber (<50-mm size) contains more acrylamide content (322 ppb) because of a high amount of reducing sugar as compared to the large size tubers (>50-mm size) which possess 148 ppb (Po et al., 2018 ).
Though it are reasonable than the maize and kidney beans, it delivered even more healthy protein for every single device growing town in comparison to grains
Due to the fact first accounts about acrylamide from inside the restaurants inside 2002 (Swedish National Eating Administration, 2002 ), the newest scientific society mobilized and you can become severe work to reduce so it mutagen from the between the eating world to develop minimization methods. You to definitely method should be to make and rehearse SNP-depending molecular indicators on the band of potato variety having reasonable cutting sugar otherwise sucrose and 100 % free asparagine profile to the an enormous-scale potato reproduction program (Fischer ainsi que al., 2013 ; Li mais aussi al., 2013 ; Schreiber ainsi que al., 2014 ). Molecular markers offer a valuable possibility to speed option for plant breeders to develop the fresh potato cultivars having finest operating top quality (limited reducing glucose and you will free asparagine, large dead count posts (DMC), higher specific gravity and you can starch blogs). Such traits are polygenic, so GWAS according to high-thickness genome-broad indicators would-be successful to have dissecting these types of complex attributes inside the potato.
This new healthy protein articles off potato ranged between step 1 and you may dos.95 grams/a hundred grams toward new lbs base. Also, potato necessary protein is considered as high quality as a consequence of the newest exposure away from methionine, lysine, tryptophan and you can threonine (Lutaladio & Castaldi, 2009 ).
Tuber plus accumulates steroidal glycoalkaloids (?-chaconine and you can ?-solanine with their aglycone derivatives particularly solasodine and solanidine) that are important for plant effectiveness pathogens and you can pests however, poisonous so you can humans (Friedman ainsi que al
Potatoes also contain secondary metabolites such as carotenoids (especially xanthophylls) and anthocyanins, which are known as dietary antioxidants and may play major roles in preventing human diseases related to ageing, cancer, obesity and heart attack, which benefits health. The carotenoids (varied from yellow to orange colours) and anthocyanins (red and purple colours) are the two most valuable colouring pigments in potato. Carotenoid amounts and types in tubers exhibit a large variation and are positively correlated with tuber peel and the flesh colour (de Haan Et Al., 2009 ; Sulli et Dating In Your 30s dating sex al., 2017 ). The carotenoid contents of white flesh potatoes are generally low (<100 ?g/100 g fresh weight), contrasting to higher amounts in the yellow-fleshed varieties (about 560 ?g/100 g FW; Nesterenko & Sink, 2003 ). A diploid germplasm of Solanum showed carotenoid concentrations of more than 2,000 ?g/100 g FW with intense yellow to near orange flesh colour. The primary tuber carotenoids in potato are lutein, zeaxanthin and violaxanthin, although some studies (Andre et al., 2007 ; Bonierbale et al., 2009 ) have also reported the presence of beta-carotene (precursor of provitamin A activity). The relative content of ?-carotene in cv. 'Agria' (yellow flesh) represented 2% of total carotenoids (Lachman et al., 2016 ). White, yellow and orange tuber flesh colours are mainly due to the presence of carotenoids (xanthophylls and beta-carotene; Van Eck, 2007 ). Moreover, antioxidant activity and various phenolic contents are also associated with tuber skin and flesh colour. It is a wrong perception that tuber flesh colour is associated with starch content. In fact, the change in flesh colour of tuber depends on the concentration of carotenoids, not on the starch content. Therefore, it is imperative to identify the SNP markers associated with tuber flesh/skin colour, carotenoids and starch for genetic gains in potato keeping in view the consumer preferability (Ah-hen et al., 2012 ). , 2005 ).
