The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

Morphological Features of Fruits and Seeds of Some Species of the Genus Crataegus L. of the Flora of Ukraine

The genus Crataegus L. is one of the largest species in the family Rosaceae Juss. The fruits are used as medicinal raw materials ( Crataegus fructus ), as they contain a set of biologically active compounds. The genus is voluminous and taxonomically problematic due to significant variability, hybridization, apomixis, and polyploidy. As a result, it is difficult to determine the species of the genus. Species of the genus have a number of diagnostic features, one of which is a distinct fruit with seeds. The aim of our study was to identify and compare the diagnostic features of the fruits of seven species of the genus Crataegus flora of Ukraine, which are most often used as medicinal raw materials and are the most common in Ukraine – Crataegus laevigata , C. monogyna , C. pentagyna , C. pseudokyrtostyla , C. sanguinea , C. fallacina , and C. rhipidophylla . The study was performed using scanning and digital microscopy, and descriptions were made by standard methods. As a result, we identified features that clearly distinguished the studied species from each other. We identified mature fruits that contain only one pyrene ( C. monogyna , C. pseudokyrtostyla , C. fallacina , and C. rhipidophylla ), and several pyrenes ( C. laevigata , C. pentagyna , and C. sanguinea ) among the studied species of the genus. The studied species are characterized by spherical and ellipsoidal fruits. The predominant color is fulvous/brown with different shades, but almost-black fruits of the species C. pentagyna are well distinguished. Fruits of all studied species of the genus are fleshy, except C. sanguinea , which is floury. The species is characterized mainly by yellow flesh fruits, except C. pentagyna , which has ribbed fruits. The fruits of C. monogyna plants differ from those of other studied species by the spinous-tuberous surface relief. Pyrenes of triangular shape are observed only in C. pentagyna . We suggest that these features can be used as additional diagnostic tools to determine the species of the genus Crataegus flora in Ukraine.

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 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.

Resistance to Three Distinct Begomovirus Species in the Agronomical Superior Tropical Pumpkin Line AVPU1426 Developed at the World Vegetable Center

The Squash Leaf Curl China Virus (SLCCNV) and Tomato Leaf Curl New Delhi Virus (ToLCNDV) are species of Begomovirus (whitefly-vectored Geminiviridae) and cause serious damage to the cucurbit crops of the genus Cucurbita in the areas of South and Southeast Asia, across Asia, the Middle East and the Mediterranean, respectively. Cucurbita moschata’s inbred line AVPU1426, developed at the World Vegetable Center (WorldVeg) from a Bangladeshi landrace through pedigree selection, was observed to be resistant to both begomoviruses in field tests conducted at the WorldVeg Research and Training Station, Kasetsart University, Kamphaeng Saen, Thailand, which is a hotspot for these viruses. When AVPU1426 was tested for reaction to inoculation by viruliferous whiteflies with Squash Leaf Curl Philippines Virus (Taiwan strain) (SLCPV-TW) in the screen net-house at WorldVeg headquarters in Taiwan, it showed good resistance, though SLCPV-TW DNA-A could be detected in all inoculated plants, indicating that it did not show immunity to this virus. The objective of this study was to validate the resistance to SLCCNV and ToLCNDV in AVPU1426 by using whitefly-mediated inoculations to determine the mode of inheritance of the resistance. The results showed that AVPU1426 was resistant to SLCCNV and ToLCNDV. Upon crossing AVPU1426 with a susceptible check variety, Waltham Butternut, the resistance to both begomoviruses was observed to be conferred by a single recessive gene. This open-pollinated pumpkin line AVPU1426 bears flat round, mottled green immature fruits with yellow flesh in mature fruit. The fruit yield of AVPU1426 (20.74 t/ha−1) was comparable to ‘Rajah’ (18.61 t/ha−1), a recently released commercial F1 hybrid of East-West Seed (EWS). The fruit of AVPU1426 were estimated to have a good average β-carotene content (1.57 mg/100 g fresh weight). This line is a good source to breed pumpkins resistant to the three begomoviruses.