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The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties
An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391173/ https://www.ncbi.nlm.nih.gov/pubmed/34441626 http://dx.doi.org/10.3390/foods10081849 |
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author | Hamed, Mansor Holm, David G. Bartolo, Michael Raigond, Pinky Sathuvalli, Vidyasagar Jayanty, Sastry S. |
author_facet | Hamed, Mansor Holm, David G. Bartolo, Michael Raigond, Pinky Sathuvalli, Vidyasagar Jayanty, Sastry S. |
author_sort | Hamed, Mansor |
collection | PubMed |
description | An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM. |
format | Online Article Text |
id | pubmed-8391173 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83911732021-08-28 The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties Hamed, Mansor Holm, David G. Bartolo, Michael Raigond, Pinky Sathuvalli, Vidyasagar Jayanty, Sastry S. Foods Article An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM. MDPI 2021-08-11 /pmc/articles/PMC8391173/ /pubmed/34441626 http://dx.doi.org/10.3390/foods10081849 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hamed, Mansor Holm, David G. Bartolo, Michael Raigond, Pinky Sathuvalli, Vidyasagar Jayanty, Sastry S. The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title | The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title_full | The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title_fullStr | The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title_full_unstemmed | The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title_short | The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties |
title_sort | bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds: a comparative study of cooked potato cultivars mixed with roasted pepper varieties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391173/ https://www.ncbi.nlm.nih.gov/pubmed/34441626 http://dx.doi.org/10.3390/foods10081849 |
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