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 Erotic Websites dating review 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 is reduced compared to maize and beans, they produced a great deal more proteins for every single equipment planting town when comparing to cereals
Once the basic reports throughout the acrylamide in food during the 2002 (Swedish National Dining Management, 2002 ), the newest medical society mobilized and you may been significant efforts to attenuate it mutagen by between your eating business growing minimization procedures. One means will be to generate and use SNP-created unit indicators on group of potato kinds having lower cutting glucose or sucrose and you can totally free asparagine levels to the an enormous-level potato breeding program (Fischer ainsi que al., 2013 ; Li mais aussi al., 2013 ; Schreiber et al., 2014 ). Molecular indicators provide a valuable possibility to speed option for bush breeders to build up brand new potato cultivars with greatest running quality (limited reducing glucose and you may 100 % free asparagine, large dry count posts (DMC), high specific gravity and you can starch content). These types of faculties are polygenic, therefore GWAS centered on highest-occurrence genome-greater markers will be productive to have dissecting these types of advanced characteristics inside the potato.
The brand new proteins articles off potato varied between 1 and you will 2.95 grams/a hundred g to the new weight base. Also, potato necessary protein is recognized as quality using the latest visibility of methionine, lysine, tryptophan and you will threonine (Lutaladio & Castaldi, 2009 ).
Tuber together with adds up steroidal glycoalkaloids (?-chaconine and you may ?-solanine together with their aglycone types such as solasodine and you may solanidine) that are necessary for plant effectiveness pathogens and you can pests but poisonous so you can human beings (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 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 ).