Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars

국내산 신품종 감자의 영양성분 및 이화학적 특성

  • Published : 2008.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the nutrient components and physicochemical properties of three new potato cultivars: Gui Valley, Bora Valley, and Gogu Valley, which were acquired from PotatoValley Ltd., and compared them to the Superior cultivar that is widely distributed in food markets. Amino acid, fatty acid, and mineral compositions, as well as total starch, reducing sugar, dietary fiber, vitamin C, and phenolic acid contents were measured. The gelatinization and pasting properties of the potatoes were evaluated using differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA). The three new potato cultivars showed differences for various characteristics compared to the existing Superior cultivar. The Gui valley cultivar has a high potential for processing into items such as French fries or chips, due to its high starch content and low reducing sugar content. Bora valley showed an incredibly high phenolic acid contents, and Gogu valley contained high levels of dietary fiber, minerals, vitamin C, and essential amino acids. Overall, these cultivars are expected to be highly valuable items for develpment and applications of functional food.

(주)포테이토밸리에서 개발한 감자 신품종인 구이밸리, 보라밸리, 고구밸리와 기존 품종인 수미의 영양성분과 이화학적 특성을 조사하였다. 일반성분의 경우 조단백은 수미가, 회분은 고구밸리가, 탄수화물은 보라밸리가 가장 높게 나타났으며, 지방산은 linoleic acid, linolenic acid와 같은 필수지방산의 비율이 높으면서 품종간 함량 차이는 거의 없었다. 무기질 함량은 고구밸리가 가장 높았으며, K와 P가 주요 무기질인 것으로 나타났다. 구이밸리는 전분 함량이 높고 환원당 함량은 낮아 가공용 감자로 이용하기에 적합한 품종이었고, 식이섬유와 vitamin C는 고구밸리가 기타 품종에 비해 월등히 높은 함량을 나타내었다. 페놀산의 경우 chlorogenic acid, caffeic acid 그리고 ${\rho}-coumoric$ acid 등이 정량되었고 chlorogenic acid와 caffeic acid가 주요 페놀산이었으며, 보라밸리가 가장 높은 페놀산 함량을 나타내었다. DSC 분석 결과 호화개시 온도는 수미에 비하여 밸리 품종이 비교적 높은 호화개시 온도를 나타내었고, 피크온도도 유사한 경향이었으며, 호화 엔탈피는 구이밸리가 가장 높은 값을 나타내었다. RVA 상의 페이스트 온도는 DSC 결과에서의 호화개시온도 경향과 유사하였으며, 구이밸리가 가장 높은 최고점도와 최종점도를 나타내었다.

Keywords

References

  1. Friedman M. The nutritional value of proteins from different food source. A review. J. Agr. Food Chem. 44: 6-29 (1996) https://doi.org/10.1021/jf9400167
  2. McCay CM, McCay JB, Smith O. The nutritive value of potatoes. pp. 287-331. In: Potato Processing. Talburt WF, Smith O (eds). AVI, Westport, CT, USA (1987)
  3. Kolasa KM. The potato and human nutrition. Am. Potato J. 70: 375- 384 (1993) https://doi.org/10.1007/BF02849118
  4. Cham BE, Gilliver M, Wilson L. Antitumor effects of glycoalkaloids isolated from Solanum sodomaeum. Planta Med. 53: 34-36 (1987) https://doi.org/10.1055/s-2006-962612
  5. Cham BE. Solasodine glycosides as anti-cancer agents-preclinical and clinical studies. Asia Pac. J. Pharmacol. 9: 113-118 (1994)
  6. Esteves-Souza A, Sarmento da Silva TM, Alves CCF, de Carvalho MG, Braz-Filho R, Echevarria A. Cytotoxic activities against Ehrlich carcinoma and human K562 leukemia of alkaloids and flavonoid from two Solanum species. J. Braz. Chem. Soc. 13: 838-942 (2002) https://doi.org/10.1590/S0103-50532002000600017
  7. Choi EM, Koo SJ. Antioxidant activity of ethanolic extract of potato (Solanum tuberosum). J. East Asian Soc. Dietary Life 14: 479-486 (2004)
  8. Lim HT, Li KH, Khu DM, Yang DC, Chun IJ. Evaluation of potato genetic resources and development of potato varieties with diverse colors. Korean J. Plant Res. 16: 264-274 (2003)
  9. Jo HM, Park YE, Jo JH, Kim SY. Historical review of land race potatoes in Korea. J. Korean Soc. Hort. Sci. 44: 838-845 (2003)
  10. AOAC. Official Methods of Analysis, 15th ed. pp. 777, 780, 788. Association of Official Analytical Chemists, Gaithersburg, MD, USA (1990)
  11. Osborne DR, Voogt P. The analysis of nutrients in foods. pp. 166-169 In: Food Science and Technology. Stwart GF, Mark EM, Chichester CO, Scott JK, Hawthhorn J, Von Sydow E (eds). Academic Press, London, UK (1981)
  12. Metcalf LD, Schumits AA, Pelka JR. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal. Chem. 38: 514-522 (1996)
  13. Prosky L, Asp N, Swizer TF, Devries J, Furda I. Determination of insoluble and total dietary fiber on foods and food products: Interlaboratory study. J. AOAC Int. 71: 1017-1023 (1988)
  14. McCleary BV, Gibson TS, Mugford DC. Measurement of total starch in cereal products by amyloglucosidase-$\alpha$-amylase method: Collaborative study. J. AOAC Int. 80: 571-579 (1997)
  15. Sood SP, Sartori LE, Wittmer DP, Haney WG. High-pressure liquid chromatographic determination of ascorbic acid in selected foods and multivitamin product. Anal. Chem. 48: 796-798 (1976) https://doi.org/10.1021/ac60370a025
  16. Mattila P, Pihlava JM, Hellstrom J. Contents of phenolic acids, alkyland alkenylresorcinols, and avenanthramides in commercial grain products. J. Agr. Food Chem. 53: 8290-8295 (2005) https://doi.org/10.1021/jf051437z
  17. Donovan JW. Phase transitions of the starch-water system. Biopolymers 18: 263-267 (1979) https://doi.org/10.1002/bip.1979.360180204
  18. Tie J, Park HY, Ryu GH. Characteristics of cereals prepared by extrusion- cooking and freeze-drying. Korean J. Food Sci. Technol. 37: 757- 762 (2005)
  19. Desborough SL. Potato proteins. pp. 329-351 In: Potato physiology. Li P (ed). Academic Press, Salt lake city, UT, USA (1985)
  20. Talley E, Toma R, Orr P. Amino acid composition of freshly harvested and stored potatoes. Am. Potato J. 61: 267-279 (1984) https://doi.org/10.1007/BF02854138
  21. Choi OJ, Koh MS. The effects of microwave heating on the fatty acid composition of potato flour in storage. J. Korean Soc. Food Nutr. 20: 461-466 (1991)
  22. Suter PM. Potassium and hypertension. Nutr. Rev. 56: 151-153 (1998) https://doi.org/10.1111/j.1753-4887.1998.tb01741.x
  23. Cappuccio FP, MacGregor GA. Dose potassium supplementation lower blood pressure. A meta analysis of published trials. J. Hypertens. 9: 465-473 (1991) https://doi.org/10.1097/00004872-199105000-00011
  24. Hizukuri S, Tabata S, Nikuni Z. Studies on starch phosphate: Part 1. Estimation of glucose 6-phosphate residue in starch and the presence of tuber bound phosphate(s). Starch/Strke 22: 338-343 (1970) https://doi.org/10.1002/star.19700221004
  25. Kim YS, Wiesenborn DP, Orr PH, Grant LA. Screening potato starch for novel properties using differential scanning calorimetry. J. Food Sci. 60: 1060-1065 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb06292.x
  26. Noda T, Tsuda S, Mori M, Takigawa S, Matuura-Endo C, Saito K. The effect of harvest dates on the starch properties in various potato cultivars. Food Chem. 86: 119-125 (2004) https://doi.org/10.1016/j.foodchem.2003.09.035
  27. Wiesenborn DP, Orr PH, Casper HH, Tacke BK. Potato starch paste behavior as related to some physical/chemical properties. J. Food Sci. 58: 644-648 (1994)
  28. Lisinska G, Golubowska G. Structural changes of potato tissue during French fries production. Food Chem. 93: 681-687 (2005) https://doi.org/10.1016/j.foodchem.2004.10.046
  29. Kita A. The influence of potato chemical composition on crisp texture. Food Chem. 76: 173-179 (2002) https://doi.org/10.1016/S0308-8146(01)00260-6
  30. Liu Q, Tarn R, Lynch D, Skjodt NM. Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chem. 105: 897-907 (2007) https://doi.org/10.1016/j.foodchem.2007.04.034
  31. Roe MA, Faulks RM. Color development in a model system during frying: Role of individual amino acids and sugars. J. Food Sci. 56: 1711-1713 (1990)
  32. Mattila P, Hellstrom J. Phenolic acids in potatoes, vegetables and some of their products. J. Food Compos. Anal. 20: 152-160 (2007) https://doi.org/10.1016/j.jfca.2006.05.007
  33. Shakya R, Navarre DA. Rapid screening of ascorbic acid, glycoalkaloids, and phenolics in potato using high-performance liquid chromatography. J. Agr. ood Chem. 54: 5253-5260 (2006) https://doi.org/10.1021/jf0605300
  34. Rodriguez de Sotillo D, Hadley M, Wolf-hall C. Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity. J. Food Sci. 63: 907-910 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb17924.x
  35. Cooke D, Gidley MJ. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohyd. Res. 227: 103-112 (1992) https://doi.org/10.1016/0008-6215(92)85063-6
  36. Swinkels JJM. Composition and properties of commercial native starches. Starch/Strke 37: 1-5 (1985) https://doi.org/10.1002/star.19850370102