Potato

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"Potato studies" about Potato Review Consensus 10
by FCS777 (5544 pt)

2023-Mar-18 10:05

Compendium of the most significant studies with reference to properties, intake, effects.McGill CR, Kurilich AC, Davignon J. The role of potatoes and potato components in cardiometabolic health: a rev ...

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Compendium of the most significant studies with reference to properties, intake, effects.

McGill CR, Kurilich AC, Davignon J. The role of potatoes and potato components in cardiometabolic health: a review. Ann Med. 2013 Nov;45(7):467-73. doi: 10.3109/07853890.2013.813633.

Abstract. Potatoes (Solanum tuberosum) are an important food crop worldwide and contribute key nutrients to the diet, including vitamin C, potassium, and dietary fiber. Potatoes and potato components have been shown to have favorable impacts on several measures of cardiometabolic health in animals and humans, including lowering blood pressure, improving lipid profiles, and decreasing markers of inflammation. A range of glycemic index (GI) values have been reported for potatoes, and data are sparse regarding the impact of potato consumption on the postprandial glycemic response, especially when potatoes are consumed with other foods. There is a lack of clinical trial data regarding the impact of potatoes on weight management. A small number of human cohort studies have reported beneficial associations between potato consumption as part of a healthy lifestyle and cardiometabolic health. Another small number of human population studies have included potatoes as part of a dietary pattern with other calorie-dense foods and have not reported cardiometabolic benefits. The epidemiological literature should be interpreted with caution due to lack of consistency in both defining dietary patterns that include potatoes and in control for potential confounding variables. Controlled clinical trials are needed to define the impact of potatoes on cardiometabolic health.

Camire ME, Kubow S, Donnelly DJ. Potatoes and human health. Crit Rev Food Sci Nutr. 2009 Nov;49(10):823-40. doi: 10.1080/10408390903041996.

Abstract. The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as a food crop for human consumption. Cultivated potatoes have spread from the Andes of South America where they originated to 160 countries around the world. Consumption of fresh potatoes has declined while processed products have increased in popularity. As the potato becomes a staple in the diets of an increasing number of humans, small differences in potato nutritional composition will have major impacts on population health. The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is fairly low but has an excellent biological value of 90-100. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fiber. Many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing. This review will examine the nutrient and bioactive compounds in potatoes and their impact on human health.

Doan CH, Davidson PM. Microbiology of potatoes and potato products: a review. J Food Prot. 2000 May;63(5):668-83. doi: 10.4315/0362-028x-63.5.668.

Abstract. Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

Yang B, Gao Y, Zhang C, Han J, Liu Y, Zheng X. Potato (Solanum tuberosum L.) can be grown safety on human consumption in slight Hg-contaminated soils across China mainland. Sci Rep. 2020 May 20;10(1):8351. doi: 10.1038/s41598-020-65430-1.

Abstract. Mercury (Hg) exposure poses serious health risks to humans, resulting in extensive investigations examining Hg accumulation, biotransformation and uptake in crops. In this investigation, Hg accumulation in potato tubers due to bioaccumulation processes was determined and bioconcentration factors affecting bioaccumulation were identified using a greenhouse experiment. Our results showed that the percentage of available Hg concentrations from total Hg in soil samples were less than 1.2%, indicating that soils used in our experiment exhibited a high binding strength for Hg, with alkaline soil recording the lowest available Hg/total Hg ratio. Results indicated that soil type and Hg treatment, as well as their interactions, significantly affected Hg accumulation in potato tubers (P < 0.01). Importantly, our results also indicated that potatoes grown in soil with a Hg concentration two times higher than the Chinese Environmental Quality Standard exhibited no obvious toxic effects on humans; Bioconcentration factors (BCF) values (<0.04) suggested that potatoes can be considered as a low Hg accumulating species and suitable for human consumption. Potato yields in acidic soil were lower than those in neutral or alkaline soils, making this medium unsuitable for growth.

Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol. 2019 Jan 16;289:168-173. doi: 10.1016/j.ijfoodmicro.2018.09.018.

Abstract. Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasidium pullulans to deplete the acrylamide precursor free asparagine in fresh potatoes was investigated. A. pullulans applied before final frying changes the free amino acid composition of potatoes, decreasing the content of free asparagine by 16% and reducing acrylamide by 83% in fried potatoes. Potato browning was also reduced by yeast treatment without negative drawbacks on chip taste. This yeast, commonly used in fruit postharvest disease control, can therefore also be applied in potato and bakery industries to reduce food acrylamide content. Copyright © 2018 Elsevier B.V.

Ramadan MF, Oraby HF. Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview. J Oleo Sci. 2016;65(6):459-70. doi: 10.5650/jos.ess16015.

Abstract. Potato tuber is a highly nutritious, wherein genotype and environmental differences are known to exist in the shape, size and nutritional value of potatoes. Owing to its high consumption, potato could be an ideal carrier of health-promoting phytochemicals. Potato cultivars contain many bioactive lipidic compounds such as fatty acids, glycolipids, phospholipids, sterols, tocols and carotenoids, which are highly desirable in diet because of their health-promoting effects. In the scientific literature, information on the content and profile of bioactive lipidic compounds in potato cultivars are few. The concentration and stability of bioactive lipids are affected by many factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. In this review levels and composition of bioactive lipids in terms of lipid classes, fatty acids, phytosterols, tocopherols, and caroteinoids distribution in different potato cultivars including genetically modified potato (GMP) were highlighted and discussed. In addition, factors affecting bioactive lipids levels, stability and health benefits are reviewed. In consideration of potential nutritional value, detailed knowledge on lipids of potato cultivars is of major importance.

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"Potatoes : how to store, how to fry" about Potato Review Consensus 8
by FRanier (10041 pt)

2020-Dec-30 12:36

Highlights:Store and fry potatoes and carbohydrates with new scientific indications that are explained in detail below.Pay attention to cooking temperatures for fried and baked products, and also coff ...

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Highlights:

Store and fry potatoes and carbohydrates with new scientific indications that are explained in detail below.
Pay attention to cooking temperatures for fried and baked products, and also coffee blends

Important news from the European Commission on the subject of food and in particular on the way of cooking potatoes and carbohydrates (biscuits, cakes, bread etc. generally referred to as baked goods).

Commission Regulation No. 2158/2017 of 20 November 2017 institutes measures of mitigation and levels of reference relative to the reduction of the presence of acrylamide in food. This directly regards potatoes and carbohydrates.

Potatoes must be stored in a dry place at a temperature between 5° and 13°C to prevent the following three defects taking place, which make this tuber less appetising, unusable or harmful:

• roughness of the skin that becomes shrivelled
• green colour of the skin
• sprouting of shoots

These defects can lead to a brown colour when the potato is fried and generates acrylamide. Acrylamide is a contaminant as defined in Council Regulation (EEC) No. 315/93 and, as such, is a chemical hazard in the food chain. Acrylamide is an organic compound with a low molecular weight, and highly water soluble, and is formed from the constituents of asparagine and sugars naturally present in certain foods when prepared at temperatures normally higher than 120°C with a low moisture level. Acrylamide is formed mainly in baked or fried carbohydrate-rich foods comprising raw materials that contain their precursors such as cereals, potatoes and coffee beans.

In 2015, the Scientific Group of experts on Contaminants in the Food Chain (CONTAM Group) of the European Food Safety Authority (EFSA) adopted an opinion on acrylamide in food. Based on animal studies, the EFSA confirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Since acrylamide is present in a wide range of everyday foods, this concern regards all consumers although children are the most exposed age group on a bodyweight basis. End-users of potato-based products, before the frying or baking process, should:

• Wash and soak the potatoes, preferably from 30 minutes up to 2 hours, in cold water.
• Cut them into strips (chips) and wash for a few minutes in lukewarm water, then rinse in clean water.

• Blanch the potatoes for a few minutes, and dry them before frying, which results in lower levels of acrylamide.
• Use the best cooking oils when frying chips or other potato-based products, which allows quicker frying times and/or lower temperatures.
• Maintain temperatures from 160° to 175°C when frying, and 180° to 200°C baking in the oven (temperatures can be lower when using the ventilator).
• Preheat cooking utensils (e.g. oven, hot-air fryers) to a correct temperature between 180° and 220°C according to the specific cooking instructions of the product.

• Cook the potatoes until they take on a golden colour. Do not cook the food too long.
• Turn the potatoes in the oven after about 10 minutes or halfway through the total cooking time.
• Follow the cooking instructions recommended by manufacturers.
• Reduce cooking times to avoid excessive golden colouring when preparing a lower number of potatoes with respect to what is indicated by the manufacturer.
• Do not overfill the basket of the fryer – fill halfway until the mark to avoid excessive absorption of oil during frying times.

The regulation also discusses in detail blends of Coffee beans.

With regard to the composition of coffee blends, those products with a Robusta coffee bean base essentially have a higher acrilamide content than products with an Arabica coffee bean base.

To date, the press has not highlighted the problem but we hope this article will contribute to concentrating people’s attention on the matter.

The new Regulations came into effective from 11 April 2018.

References_______________________

http://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:32017R2158#ntr2-L_2017304IT.01002401-E0002

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"Descrizione" about Potato Review Consensus 10
by Ark90 (12472 pt)

2025-Nov-26 09:46

Potato (Solanum tuberosum L.)(tuber of the family Solanaceae; fresh food and industrial ingredient)Description• Starchy tuber with low fat and notable potassium density, marketed in many var ...

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Potato (Solanum tuberosum L.)
(tuber of the family Solanaceae; fresh food and industrial ingredient)

Description

• Starchy tuber with low fat and notable potassium density, marketed in many varieties (waxy vs floury) suited to different culinary and processing uses.
• Dry matter (~18–24%) and reducing sugars drive yield, frying color, and suitability (boiling, baking, mashing, frying, industrial processing).
• The skin carries phenolics and pigments (e.g., anthocyanins in purple potatoes); light exposure can cause greening (chlorophyll) and raise glycoalkaloids.

Common name: Potato
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Solanales
Family: Solanaceae
Genus: Solanum
Most common species: Solanum tuberosum (common potato)

Cultivation and growing conditions

Climate: Prefers temperate, cool climates; sensitive to excessive heat, especially during tuber formation.
Exposure: Requires full sun for uniform growth and good yields.
Soil: Best in loose, deep, well-drained soils, slightly acidic (pH 5.5–6.5). Avoid heavy, waterlogged soils.
Watering: Regular and consistent; soil should stay moist but never saturated. Critical during tuber enlargement.
Temperature: Optimal growth between 15–20 °C; temperatures below 2–3 °C can damage aerial parts.
Fertilization: Needs good availability of potassium and phosphorus; avoid excess nitrogen, which increases foliage at the expense of tubers.
Cultural practices: Hill soil around the base of plants to protect tubers from light exposure (which causes greening and toxicity).
Crop rotation: Important to reduce soil-borne diseases (e.g., late blight, nematodes).
Propagation: By seed tubers (pieces of tuber with at least one eye), not by true botanical seeds under standard agricultural practice.

Indicative nutrition values (per 100 g edible portion, raw; typical ranges)

• Energy: ~70–85 kcal
• Carbohydrate: ~15–18 g (starch predominant; sugars ~0.5–1 g)
• Dietary fiber: ~1.5–3 g
• Protein: ~1.8–2.5 g
• Fat: ~0.05–0.2 g — SFA (saturated fatty acids, keep overall dietary intake low), MUFA and PUFA negligible
• Potassium: ~300–500 mg • Vitamin C: ~10–20 mg (declines with cooking) • Vitamin B6: ~0.2–0.3 mg
• Sodium: very low (rises when salted/seasoned)
• Note: cooking and cooling can increase resistant starch (RS).

Key constituents

• Starch (A/B granules; gelatinizes ~58–70 °C) and resistant starch (↑ after cooling).
• Fibers (cellulose/hemicelluloses/pectins), potato proteins, minerals (K, Mg), vitamin C and B6.
• Phenolics (e.g., chlorogenic acid), carotenoids/anthocyanins in colored varieties.
• Glycoalkaloids (solanine + chaconine): naturally present—manage via good practices.

Production process

• Cultivation: varietal selection, fertilization/irrigation management, IPM (integrated pest management).
• Harvest and initial curing/storage to set skin.
• Grading: by size, defects, dry matter; directed to fresh market or processing (peeling, cutting, cooking, drying, frying, etc.).
• Post-harvest: sprout control with compliant methods; cold chain/logistics under GMP/HACCP.

Physical properties

• Typical dry matter 18–24% (varietal/soil dependent); density used as a technological proxy.
• Reducing sugars (glucose/fructose) affect browning and potential acrylamide in frying.
• High aw in fresh tubers; pulp pH ~5.5–6.5.
• Waxy varieties hold shape; floury varieties fall apart (ideal for mash/bake).

Sensory and technological properties

• Starch gelatinization → body/viscosity; retrogradation → more RS (firmer texture when cooled).
• Frying color governed by reducing sugars/moisture/temperature; acrylamide risk rises with over-browning.
• Cooking performance: waxy for salads/stews; floury for mash/gnocchi/baking.
• Skins are edible and nutritious when well washed; discard green/bitter areas.

Food applications

• Fresh: boiled/steamed, baked, mashed, gnocchi, fries/chips, salads, soups.
• Industry: potato flakes/granules, starch, par-fried/frozen, extruded snacks, chilled/ready meals.
• Gastronomy: clean binder/bulking in fillings and plant-based patties; thickener for soups/sauces.

Nutrition & health

Potato is low in fat and a good potassium source, with vitamin C in the flesh (better preserved by steaming or microwave with little water than by prolonged boiling/peeling). Starch provides ready energy; cooling after cooking (and serving cold or reheated) increases resistant starch, which may support post-prandial glycaemic moderation and microbiota benefits.
Glycaemic impact varies with variety, cooking method, and serving temperature (hot vs cold). Saturated fat (sfa) in potatoes is negligible; lipid impact of the dish depends on cooking fats and toppings.
For safety, avoid potatoes with pronounced greening, sprouts, or strong bitterness (glycoalkaloids): peel generously and discard green/damaged parts.
In low-sodium diets potatoes help (very low intrinsic Na); for weight control, portion size, cooking method, and condiments are key.

Portion note: As a side, 150–200 g cooked potatoes (≈ 250–300 g raw with skin) is a practical serving. For higher RS, cook–cool and serve as salad or reheat gently.

Quality and specifications (typical topics)

• Declared variety/use (waxy/floury), size, defects (greening, sprouts, bruises), reducing sugars, dry matter.
• Residues: pesticides ≤ MRL; contaminants within limits.
• Microbiology: clean surface; decay-free; for minimally processed (fresh-cut) strict criteria apply.
• Glycoalkaloids: monitor per guidance/limits; mitigate via darkness, careful handling.
• For processing: targets for frying color, time/temperature, yield and oil uptake.

Storage and shelf-life

• Fresh: store dark, well ventilated, RH 85–95%; avoid light (greening) and too low temperatures (cold-sweetening) or too warm (sprouting).
• Home storage: avoid prolonged refrigeration; industrial storage controlled (~6–10 °C per end use).
• Shelf-life: weeks to months by variety/conditions; peeled/cut products need protective atmosphere and cold chain.

Safety and regulatory

• Fresh produce subject to marketing standards (category/size) and cleanliness.
• Processed items: compliance with GMP/HACCP, allergen management (e.g., sulfites only if used for anti-browning), hygiene/traceability labeling.
• Acrylamide mitigation in fried/baked products via good processing practices.

Labeling

• Name: “potatoes” (+ variety/origin if required). For processed items state treatments (e.g., pre-fried, frozen) and ingredients/additives used.
• Provide storage and cooking instructions; optionally advise discarding green/sprouted parts.

Troubleshooting

• Enzymatic browning after cutting → use cold water/brief acidulation; keep low temperature during prep.
• Too dark when fried → high reducing sugars or excessive temperature → select suitable lots, optimize time/temperature, blanch if needed.
• Breaking apart in boiling → floury variety → choose waxy for salads.
• Bitter/green taste → light exposure/sprouting → trim or discard; improve storage.
• High oil uptake in frying → surface moisture high or low oil temperature → dry thoroughly and fry at correct temperature.

Sustainability and supply chain

• High yield per hectare; peel/pulp side-streams valorized for feed/biogas; wastewater managed to BOD/COD targets with heat/water recovery.
• Favor sound agronomy (rotations, efficient irrigation, IPM), optimized cold logistics, and recyclable packaging; supplier programs and residue control under GMP/HACCP.

INCI functions (cosmetics)

• Solanum Tuberosum (Potato) Starch/Extract: absorbent/opacifying, viscosity-controlling, mild exfoliant in powders/scrubs; usage/claims per cosmetic regulations.

Conclusion

Potato is a versatile, nutritionally sound ingredient—low in fat, notable for potassium—with technological performance tunable by variety, cooking method, and reducing-sugar management. Final quality hinges on varietal choice, proper storage, process specs, and portioning/condiments in the finished dish.

Mini-glossary

• SFA: Saturated fatty acids — Excess intake may raise LDL-cholesterol; potatoes contribute negligible amounts.
• MUFA: Monounsaturated fatty acids — Favorable when replacing saturates.
• PUFA: Polyunsaturated fatty acids — Beneficial when balanced and protected from oxidation.
• RS (resistant starch): Starch fraction not digested in the small intestine; increases with cooling/retrogradation.
• GI (glycaemic index): Post-prandial glycaemic response measure; varies by variety and cooking.
• MRL: Maximum residue limits — Legal limits for pesticide residues.
• IPM: Integrated pest management — Field pest-control strategy combining methods.
• GMP/HACCP: Good manufacturing practice / hazard analysis and critical control points — Preventive hygiene and process-control systems.
• BOD/COD: Biochemical/chemical oxygen demand — Wastewater impact metrics guiding treatment.
• aw: Water activity — Lower aw improves microbial stability in processed products.

Studies

About 80% of the weight of a fresh potato tuber is water; almost all the remaining dry matter is starch. Most of the starch (70%) is amylopectin, the rest being amylose (1).

Particular warning about the potato skin, which is a concentrate of phenolic compounds with antioxidant activity (2) and dietary fibres.

Potatoes are a source of carbohydrates in the diet all over the world and are generally considered high glycaemic index (3) foods, the parameter that indicates how much glucose is present in the blood.

Another problem with potato consumption is the pesticide residue that can be found in this tuber. Warning should be given as to where it is grown and what fertilisation it is subjected to.

In addition, warning must be given to prolonged frying at high temperatures, which degrades the qualities of the oil and the potato itself, generating acrylamide, a potentially carcinogenic molecule (4)

For more information:

"Potatoes : how to store, how to fry"

Potato studies

References_______________________________________________________________________

(1) Diego Fajardo, Sastry S. Jayanty, Shelley H. Jansky Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples J Vis Exp. 2013; (80): 50407. Published online 2013 Oct 14. doi: 10.3791/50407

Abstract. This protocol describes a high through put colorimetric method that relies on the formation of a complex between iodine and chains of glucose molecules in starch. Iodine forms complexes with both amylose and long chains within amylopectin. After the addition of iodine to a starch sample, the maximum absorption of amylose and amylopectin occurs at 620 and 550 nm, respectively. The amylose/amylopectin ratio can be estimated from the ratio of the 620 and 550 nm absorbance values and comparing them to a standard curve in which specific known concentrations are plotted against absorption values. This high throughput, inexpensive method is reliable and reproducible, allowing the evaluation of large populations of potato clones.

(2) Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int J Mol Sci. 2016 May 27;17(6):835. doi: 10.3390/ijms17060835.

Abstract. The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.

(3) Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index. Food Funct. 2014 Oct;5(10):2509-15. doi: 10.1039/c4fo00354c.

Abstract. Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.

(4) Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol. 2019 Jan 16;289:168-173. doi: 10.1016/j.ijfoodmicro.2018.09.018.

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