Sunteți pe pagina 1din 7

Potato as a Functional Food

REENA PINHERO1 AND RICKEY Y YADA1,2


1

Department of Food Science, University of Guelph, Ontario, Canada N1G2W1.


2

Advanced Foods and Materials Canada, Guelph, Ontario, Canada.

ABSTRACT The potato is the most nutritious of all the worlds starchy food crops with more protein, vitamins and minerals than rice, wheat,sorghum or corn and is a good source of antioxidants and phytochemicals. With consumers becoming increasingly aware of the association of diet, nutrition and health, potatoes have the potential to become an important dietary source of bioactive ingredients, i.e., functional food., Thus, potatoes may be an important source in the prevention, management and treatment of chronic diseases (e.g., obesity, Type 2 diabetes, cardiovascular disease). This presentation will give an overview of the various bioactive ingredients found in potatoes and review some of the research which is currently being conducted.

Key words:Potato, functional food, bioactives, fiber, polyphenols, carotenoids.

Introduction Within the last decade, consumers have made increasing reference to nutraceuticals and functional foods, recognizing the relationship diet, nutrition and health, to the point of avoiding an overreliance on pharmaceuticals and prescription drugs. This combined with a more widespread understanding of how diet affects disease, health-care costs and an aging population, have created a market for functional foods, nutraceuticals and natural health products.

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

According to market statistics, the global functional food and nutraceutical market is growing at a rate that is outpacing the traditional processed food market. Functional foods may be broadly grouped into the following (Henry, 2010). Conventional food containing naturally occurring bioactive substance, e.g., -glucan in oat bran to lower blood cholesterol; Foods that have been modified, by enrichment or other means, with bioactive substances, e.g., Margarine with added phytosterol that is known to lower serum cholesterol; Synthesiszed food ingredients, such as some specialized carbohydrates intended to have probiotic effects According to Health Canada, a functional food is similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions., while a nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usually associated with food. A nutraceutical is demonstrated to have a physiological benefit or provide protection against chronic disease.

Potato as a functional food Potato (Solanum tuberosum L.) ranks fourth behind rice,wheat, and maize in terms of world food production as an energy source and is the worlds number one non-grain food commodity (Food & Agriculture Organization, 2008). Potatoes are an important staple food providing from 5 to 15% of dietary calories for various populations around the world (World Cancer Research Fund/American Institute for Cancer Research, 2007) and therefore become a valuable dietary food source due to their diversity of functional ingredients including protein, starch, bioactives (e.g., vitamins, phytochemicals) and fiber. In most of the developed world, potatoes are by far the most eaten vegetable (Navarre et al., 2009)and as a result the vitamin and phytonutrient content of potato will have a greater dietary relevance and impact than foods eaten in sparse quantities. Potatoes are also now emerging as an important food crop in other areas which have not traditionally consumed potatoes as main staple, i.e., India and China (Food & Agriculture Organization, 2008). Hence nutritional improvements of potatoes for health benefits would likely have great impact on global health and well-being.

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

Protein Of the 20 grams of solids in a 100 gram tuber, about 18 grams are carbohydrates and two grams protein (Navarre et al., 2009). Obesity is now considered a global epidemic and research has shown that the consumption of potato protein can be used to address this disease (Dana, 2007). In addtion, various commercial products based on potato protein are currently being developed.

Phenolics, pigments Recent phytochemical analyses have shown that potatoes are good sources of polyphenols, flavanols, anthocyanins, phenolic acids, tocopherols, calystegines, carotenoids and glycoalakloids (Im et al. 2008, Shakya & Navarre, 2006). In terms of polyphenols, potatoes are second to tomatoes. Plant polyphenols as natural oxidants have been shown to play a role in the treatment and prevention of cancers, cardiovascular diseases, neurodegenerative diseases and diabetes, the content of which appaers to be cultivar dependent (Andre et al., 2007). The most abundant phenolics in tubers is the chlorogenic acid (CGA), and CGA supplements are available in health stores. Dietary CGA is bioavailable in humans with many health benefits (Navarre et al. 2009). Potatoes also contain flavonols and numerous studies suggest quercetin and related flavonols have multiple health-promoting effects, including reduced risk of heart disease, certain respiratory diseases such as asthma, bronchitis and emphysema and prostate and lung cancer. Potatoes especially colored-fleshed cultivars contain substantial amounts of anthocyanins which also impart various health-promoting effects (Navarre et al. 2009). Potatoes also contain carotenoids most abudantly lutein and zeaxanthin which have numerous health-promoting properties including provitamin A activity, eye health, reducedrisk of age-related macular degeneration (Chucair et al. 2007; Tan et al. 2008). The yellow/orange cultivars contain more carotenoids compared to the white potatoes and varies from 3 to 36 g/g fresh wt. Potatoes are also rich in vitamins such as vitamin C, thiamin, riboflavin, niacin, folate, and vitamin B6 which are important for cellular renewal, healthy nervous system and a balanced mood.

Dietary Fiber/Resistant Starch Current intake of fiber is inadequate. Adequate consumption of fibre can reduce the risk of many chronic conditions like cardiovascular disease, obesity, and prediabetes and type 2 diabetes and is essential for optimal digestive health. Results from an analysis of consumers fiber sources found that adults mean intake of 13.8 g fiber/day comes from 25

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

different food items in a single day including vegetables, sandwiches, fruit, ready-to-eat cereals and potatoes (Hornick et al. 2012). Dietary fiber in potatoes has primarily been associated with the components of the skin (e.g., celluloses, lignan); however, with the recent interest in starch content and its relation to glycemic index (Jenkins et al., 1981), and ultimately various chronic diseases (e.g., obesity, Type 2 diabetes,cardiovascular diseases), research regarding the evaluation of the quality (i.e., degree of resistance to enzymatic breakdiown) of the starch has been topical. Depending on the cultivar, environment (Lu et al., 2011; Bach et al., 2012). and processing conditions (Tahvonen et al., 2006) the highly ordered,tightly packed structure of native potato starch granules can confer a high degree of resistance to attack by amylases resulting in a lower glycemic index (effect of foods on blood sugar levels). A high glycemic index has been associated with Type 2 diabetes and heart disease (McKeown et al., 2004; 2009).

Minerals Potatoes are a good source of minerals containing high potassium (720 mg, 21% of daily value, DV), magnesium 6% DV, phosphorus 6% DV, calcium 2% DV, zinc 2% DV and no sodium from a medium potato (Canadian Potato Situation and Trends 2006-2007). However, like most quality traits the mineral content of potatoes is affected by such factors as cultivar and environment (Nasser et al., 2012).

Conclusions Potatoes, which are grown in over 100 countries in the world, are a staple of the diets and are integral components of many cultures and cuisines. As a staple crop, potatoes are not only an important source of energy, but also serve as a vehicle through which health promoting substances can be consistently delivered to a population. Through crop improvement and processing conditions, the health promoting substances can be improved so that many risk factors of chronic diseases can be reduced through diet and nutrition.

Acknowlegements The support of the Ontario Ministry of Agriculture, Food and Rural Affairs, the Canada Research Chairs Program and the Advanced Foods and Materials Network is gratefully acknowledged.

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

References Andre, C.M., Ghislain, M., Bertin, P., Oufir, M., Herrera Mdle, R., Hoffmann, L., Hausman, J.F., Larondelle, Y. and Evers, D. 2007. Andean potato cultivars as a source of antioxidant and mineral micronutrients. J Agric. Food Chem.55: 366-378. Bach, S., Yada, R.Y., Bizimungu, B. andSullivan, J.A. 2012. Genotype by environment interaction effects on fibre components in potato (Solanum tuberosum L.). , Euphytica. doi: 10.1007/s10681-012-0734-9 Canadian Potato Situation and Trends 2006-2007

Chucair, A. J.; Rotstein, N.P.; Sangiovanni, J. P., During A., Chew, E.Y. and Politi, L.E 2007. Lutein and zeaxanthin protect photoreceptors from apoptosis induced by oxidative stress: relation with docosahexaenoic acid. Invest Ophthalmol Vis Sci, 48, 5168-5177. Dana, S. 2007. A 20 week open-label clinical study shows SlendestaTM potato protein extract is effective for weight loss and improved body measurements, Technical literature, Kemin Health, L.C., http://www.biolabor.de/produkte_neu/anwendungszweck/slimdesta/slendesta-open-labelclinical-study_effective.pdf

Food and Agriculture Organization. 2008.Global Potato Production Statistics. World Health Organization. http://www.potato2008.org/en/world/index.html

Health Canada. Policy Paper - Nutraceuticals/Functional Foods and Health Claims On Foods. http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/nutra-funct_foods-nutrafonct_aliment-eng.php#2

Henry, C.J. 2010. Functional foods. Eur. J .Clinic Nut. 64: 657-659.

Hornick. B., Liska, D., and Birkett, A. 2012. The fiber deficit-part II: consumer misperceptions about whole grains and fiber: a call for improving whole grain labeling and education. Nutr Today 47:104-9.

Im, H. W., Suh, B. S., Lee, S. U., Kozukue, N., Ohnisi-Kameyama, M. And Levin, C.E. 2008. Analysis of phenolic compounds by high-performance liquid chromatography and

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home processed potatoes. J Agric. Food Chem. 56:33413349.

Jenkins, D.J.A. Wolever, T.M.S., Taylor, R.H., Barker, H., Fielden, H., Baldwin, J.M., Bowling, A.C., Newman, H.C., Jenkins, A.L. and Goff, D.V. 1981. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am. J. Clin. Nutr. 34: 362-366. Lu, Z-H., Yada, R.Y., Liu, Q., Bizimungu, B., Murphy, A., De Koeyer, D., Li, X-Q., and Pinhero, R.G. 2011. Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations. Food Chem. 126(3): 1246-1253.

McKeown, N.M., Meigs, J.B., Liu, S., Saltzman, E., Wilson, P.W.F. and Jacques, PF (2004). Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham offspring cohort. Diabetes Care 27: 538-546.

McKeown, N.M., Meigs, J.B., Liu, S., Rogers, G., Yoshida, M., Saltzman, E. and Jacques, P.F. 2009. Dietary carbohydrates and cardiovascular disease risk factors in the Framingham offspring cohort. J. Am. Coll. Nutr. 28: 150-158.

Nassar, A.T.M.F., Sabally, K., Kubow, S., Leclerc, Y. N. and Donnelly, D.J. 2012. Some Canadian-grown potato cultivars contribute to a substantial content of essential dietary minerals. J. Agric. Food Chem. 60(18): 46884696.

Navarre, D.A., Goyer, A. And Shakya, R. 2009 Nutritional value of potatoes: Vitamin, phytonutrient, and mineral content. In Singh, J., Kaur, L. (eds). Advances in potato chemistry and technology, Academic Press, 395-424.

Shakya, R. and Navarre D. A. 2006. Rapid screening of ascorbic acid, glycoalkaloids, and phenolics in potato using high-performance liquid chromatography. J Agric. Food Chem. 54:52535260.

XX V C on g re s o d e la As o c ia c i n La t i n oa me r ic a na d e la Pa pa - AL AP , 1 7 /2 0 d e s e pt ie m b re de 2 0 1 2 , U be r l n d ia , MG , B ra z i l

Tan, J.S., Wang, J.J., Flood, V., Rochtchina, E., Smith, W. and Mitchell, P. 2008. Dietary antioxidants and the long-term incidence of age-related macular degeneration: the Blue Mountains Eye Study. Ophthalmology 115: 334-341.

Tahvonen, R., Hietanen, R.M., Sihvonen,J. and Salminen, E. 2006. Influence of different processing methods on the glycemic index of potato (Nicola). J. Food Compost. Anal. 19 (4): 372378.

World Cancer Research Fund/American Institute for Cancer Research. 2007. Food, nutrition, physical activity, and the prevention of cancer. A global perspective. http://eprints.ucl.ac.uk/4841/1/4841.pdf

S-ar putea să vă placă și