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Amino acid composition of flesh-coloured potatoes as affected by storage conditions

Pęksa, Anna, Miedzianka, Joanna, Nemś, Agnieszka
Food chemistry 2018 v.266 pp. 335-342
amino acid composition, color, cysteine, leucine, methionine, nitrogen compounds, nutritive value, phenylalanine, potatoes, protein content, serine, storage temperature, storage time, tubers, tyrosine
The study determined nitrogen compounds and amino acid profile in dry matter of potatoes differing in flesh colour, stored at 2 °C and 5 °C for three and six months. With increased storage time, the total protein content and particularly amino acid content declined. The coagulable protein content increased at three months’ storage by 25%. The majority of the amino acid content decreased from 19 to 6% and from 38 to 21% after three and six months’ storage, respectively. Storage temperature did not influence the coagulable protein content or serine, glycine, cysteine, tyrosine and phenylalanine. However, potatoes stored at 2 °C contained slightly more amino acids than tubers stored at 5 °C. Independently of the storage conditions, potatoes of yellow-fleshed Fresco and red-fleshed Herbie 26 varieties were characterised by a relatively high nutritive value, limited by leucine (CS = 84), methionine plus cysteine (CS = 78) and leucine (CS = 72), respectively.