Determination of folates and vitamin C contents in Andean potatoes

BASSETT NATALIA; JIMENEZ EUGENIA; SAMMAN NORMA

Bangkok, Tailandia

Conferencia; 8th International Food Data Conference (8th IFDC); 2009

EuroFIR

The native varieties of potatoes (Solanum tuberosum ssp. andigenum) are cultivated in the northwest of Argentine, they have value due to its role in the nourishment of the Andean population. Folate is a water-soluble vitamin that exists naturally in foods, usually in the polyglutamyl forms. Adequate intake of folate reduced the risk of abnormalities in early embryonic brain development. Food processing and preparation can destroy 50 to 90% of the folate in food. Objective: This study aimed determinate folates in Andean potatoes. Also aimed to evaluate the retention of folate and evaluate the protective effect of the vitamin C in Andean potatoes after boiling. Materials and methods: Three varieties of Andean potatoes were selected and analyzed: Collareja, Revolución, Desiree, and the Spunta (S. tuberosum) variety was used as a reference because it is the most widespread commercially. Folate content was determined using microbiological assay with Lactobacillus rhamnosus as the test organism, following thermal extraction and tri-enzyme (alpha-amylase, protease and conjugase) treatment in raw potatoes and after boiling. Results and conclusions Andean potatoes present a wide diversity of shapes and colors but their size and edible portion are smaller than those of the Spunta variety. The potato var. Revolución has slightly higher value of folate content. The highest retention after boiling was for var. Desiree. Vitamin C content ranges from 8 to 16 mg/100 g. The Andean Dessire potato is an excellent source of vitamin C. The decrease of folate retention and the vitamin C content have a similar pattern. This result suggests that there is a protective effect of the ascorbic acid on the folate levels in all varieties tested.