Anti-nutritional compounds in potatoes, depending on the type of raw material and conditions of processing potatoes into food products. (Special Issue: Potato V.)

摘要

The nutritional quality of potato, which is directed towards consumption or intended for food processing, is determined by the presence of nutritional components such as starch, protein or vitamins and also by the low content of anti-nutritional ingredients in potato tubers. Anti-nutritional components in potato exist naturally in tubers, are created as effects of destabilization of the plant's metabolism, or they can be absorbed from a polluted environment. The most common natural anti-nutritional ingredients in potato include nitrates V, toxic glycoalkaloids and nitrates III, although heavy metals and pesticides used during potato cultivation can penetrate potato tubers. Usually, potatoes used in the food industry originate from conventional cultivation, which is characterized by heavy fertilization and plant protection. This could be a reason for the increase in toxic components as well as anti-nutritional ingredients - mainly glycoalkaloids (solanine and alpha-chaconine) and nitrates - in potato tubers. The technology used in the production of French fries, chips or dried potato products depends on the parameters used at particular stages of the production line, affecting the content of those components in processed potatoes to a different degree. The differences in the content of glycoalkaloids and nitrates can appear not only because of the differences in the methods used to' peel or cut potato tubers, but also because of the different parameters (time and temperature) used during three key processes: blanching, frying and drying. High temperatures used in the processing of potato products also need to take into consideration the development of acrylamide.