Cargando…

A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition

The characterization of six varieties of native Andean potatoes with a wide biodiversity in tuber shape, flesh, and skin color was performed, through the determination of their proximate composition, mineral content, and phenolic profile. Minerals concentration revealed significant genotypic variati...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bellumori, Maria, Chasquibol Silva, Nancy A., Vilca, Laida, Andrenelli, Luisa, Cecchi, Lorenzo, Innocenti, Marzia, Balli, Diletta, Mulinacci, Nadia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397087/ https://www.ncbi.nlm.nih.gov/pubmed/32664446 http://dx.doi.org/10.3390/molecules25143169

Ejemplares similares

Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
por: Balli, Diletta, et al.
Publicado: (2023)

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet
por: Balli, Diletta, et al.
Publicado: (2020)

Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)
por: Xie, Pujun, et al.
Publicado: (2021)

AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils
por: Faraoni, Paola, et al.
Publicado: (2023)

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides
por: Balli, Diletta, et al.
Publicado: (2020)

Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties
por: Balli, Diletta, et al.
Publicado: (2019)

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils
por: Bellumori, Maria, et al.
Publicado: (2019)

Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions
por: Cecchi, Lorenzo, et al.
Publicado: (2021)

Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity
por: Balli, Diletta, et al.
Publicado: (2023)

Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells
por: Faraoni, Paola, et al.
Publicado: (2023)

Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules
por: Cecchi, Lorenzo, et al.
Publicado: (2023)

Within-Plant Variation in Rosmarinus officinalis L. Terpenes and Phenols and Their Antimicrobial Activity against the Rosemary Phytopathogens Alternaria alternata and Pseudomonas viridiflava
por: Bellumori, Maria, et al.
Publicado: (2021)

Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling Investigations
por: Lammi, Carmen, et al.
Publicado: (2021)

Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation
por: Lammi, Carmen, et al.
Publicado: (2020)

Formulation of a Phenol-Rich Extract from Unripe Olives (Olea europaea L.) in Microemulsion to Improve Its Solubility and Intestinal Permeability
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Anti-neuropathic effects of Rosmarinus officinalis L. terpenoid fraction: relevance of nicotinic receptors
por: Mannelli, Lorenzo Di Cesare, et al.
Publicado: (2016)

Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation
por: Cecchi, Lorenzo, et al.
Publicado: (2019)

Study of Mono and Di-O-caffeoylquinic Acid Isomers in Acmella oleracea Extracts by HPLC-MS/MS and Application of Linear Equation of Deconvolution Analysis Algorithm for Their Characterization
por: Bellumori, Maria, et al.
Publicado: (2023)

Potato virus Y; the Andean connection
por: Fuentes, Segundo, et al.
Publicado: (2019)

Extra Virgin Olive Oil Phenolic Extract on Human Hepatic HepG2 and Intestinal Caco-2 Cells: Assessment of the Antioxidant Activity and Intestinal Trans-Epithelial Transport
por: Bartolomei, Martina, et al.
Publicado: (2021)

Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region
por: Luque-Vilca, Olivia Magaly, et al.
Publicado: (2023)

Dynamic guardianship of potato landraces by Andean communities and the genebank of the International Potato Center
por: Lüttringhaus, Sophia, et al.
Publicado: (2021)

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils
por: Paradiso, Vito Michele, et al.
Publicado: (2021)

Physiological and molecular adaptations to drought in Andean potato genotypes
por: Vasquez-Robinet, Cecilia, et al.
Publicado: (2008)

Pigmentation and not only sex and age of individuals affects despotism in the Andean condor
por: Marinero, Nancy V., et al.
Publicado: (2018)

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil
por: Cecchi, Lorenzo, et al.
Publicado: (2021)

Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes
por: Lammi, Carmen, et al.
Publicado: (2020)

Relating genes in the biosynthesis of the polyphenol composition of Andean colored potato collection
por: Tejeda, Leslie, et al.
Publicado: (2014)

Pest categorisation of the Andean Potato Weevil (APW) complex (Coleoptera: Curculionidae)
por: Bragard, Claude, et al.
Publicado: (2020)

Four Decades of Andean Timberline Migration and Implications for Biodiversity Loss with Climate Change
por: Lutz, David A., et al.
Publicado: (2013)

Tuber shape and eye depth variation in a diploid family of Andean potatoes
por: Lindqvist-Kreuze, Hannele, et al.
Publicado: (2015)

Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation
por: Bollati, Carlotta, et al.
Publicado: (2023)

Exploitation of Olive (Olea europaea L.) Seed Proteins as Upgraded Source of Bioactive Peptides with Multifunctional Properties: Focus on Antioxidant and Dipeptidyl-Dipeptidase—IV Inhibitory Activities, and Glucagon-like Peptide 1 Improved Modulation
por: Bartolomei, Martina, et al.
Publicado: (2022)

Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze
por: Angeloni, Giulia, et al.
Publicado: (2020)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Adaptation and Convergent Evolution within the Jamesonia-Eriosorus Complex in High-Elevation Biodiverse Andean Hotspots
por: Sánchez-Baracaldo, Patricia, et al.
Publicado: (2014)

Explaining Andean Potato Weevils in Relation to Local and Landscape Features: A Facilitated Ecoinformatics Approach
por: Parsa, Soroush, et al.
Publicado: (2012)

Characterization of Bacillus isolates of potato rhizosphere from andean soils of Peru and their potential PGPR characteristics
por: Calvo, Pamela, et al.
Publicado: (2010)

Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region
por: Martínez, Patricia, et al.
Publicado: (2019)

A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products
por: Canuti, Valentina, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_euvac24lig3srpbii0o6pd1a7b