Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100066 |
Resumo: | Abstract For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze–dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software “MassHunter Workstation” VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed. |
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Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activitynative potatophytochemicalsboiled potatochlorogenic acidcancerAbstract For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze–dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software “MassHunter Workstation” VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100066Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.25617info:eu-repo/semantics/openAccessROJAS-PADILLA,Carmen RosaVASQUEZ-VILLALOBOS,Victor JavierVITAL,Camilo ElberROJAS,Julio CesarRIOS,Nelson HoracioLUJAN,Angel PedroNINAQUISPE,Viviano PaulinoESPINOZA,Mario Sergioeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100066Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
title |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
spellingShingle |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity ROJAS-PADILLA,Carmen Rosa native potato phytochemicals boiled potato chlorogenic acid cancer |
title_short |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
title_full |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
title_fullStr |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
title_full_unstemmed |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
title_sort |
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity |
author |
ROJAS-PADILLA,Carmen Rosa |
author_facet |
ROJAS-PADILLA,Carmen Rosa VASQUEZ-VILLALOBOS,Victor Javier VITAL,Camilo Elber ROJAS,Julio Cesar RIOS,Nelson Horacio LUJAN,Angel Pedro NINAQUISPE,Viviano Paulino ESPINOZA,Mario Sergio |
author_role |
author |
author2 |
VASQUEZ-VILLALOBOS,Victor Javier VITAL,Camilo Elber ROJAS,Julio Cesar RIOS,Nelson Horacio LUJAN,Angel Pedro NINAQUISPE,Viviano Paulino ESPINOZA,Mario Sergio |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
ROJAS-PADILLA,Carmen Rosa VASQUEZ-VILLALOBOS,Victor Javier VITAL,Camilo Elber ROJAS,Julio Cesar RIOS,Nelson Horacio LUJAN,Angel Pedro NINAQUISPE,Viviano Paulino ESPINOZA,Mario Sergio |
dc.subject.por.fl_str_mv |
native potato phytochemicals boiled potato chlorogenic acid cancer |
topic |
native potato phytochemicals boiled potato chlorogenic acid cancer |
description |
Abstract For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze–dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software “MassHunter Workstation” VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100066 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100066 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.25617 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323763970048 |