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 https://datingranking.net/hispanic-dating/ 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 is reasonable than the maize and you may beans, it brought so much more protein for each and every product growing town when compared with cereals

Because first records throughout the acrylamide in the restaurants in 2002 (Swedish Federal Dinner Administration, 2002 ), new scientific neighborhood mobilized and you can already been big operate to attenuate which mutagen because of the between the dining industry to develop mitigation procedures. You to definitely strategy is to try to create and rehearse SNP-mainly based unit markers on the group of potato kinds having reasonable cutting sugar otherwise sucrose and you will totally free asparagine profile into a big-level potato reproduction program (Fischer mais aussi al., 2013 ; Li et al., 2013 ; Schreiber mais aussi al., 2014 ). Unit indicators render a very important possible opportunity to accelerate selection for plant breeders to develop the fresh potato cultivars with greatest operating top quality (restricted reducing sugars and you will totally free asparagine, large deceased amount content (DMC), large specific gravity and starch content). This type of attributes are polygenic, very GWAS considering large-density genome-large indicators would-be effective having dissecting such advanced attributes inside potato.

The newest healthy protein posts of potato ranged ranging from 1 and dos.95 g/one hundred grams to the fresh weight basis. Moreover, potato protein is generally accepted as top quality as a consequence of new visibility off methionine, lysine, tryptophan and you may threonine (Lutaladio & Castaldi, 2009 ).

Tuber and additionally can add up steroidal glycoalkaloids (?-chaconine and ?-solanine with their aglycone types for example solasodine and you will solanidine) that will be very important to bush effectiveness pathogens and bugs however, toxic so you’re able to individuals (Friedman mais aussi 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 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 ).