Proximate Composition, Amino Acid Content and Antioxidant Activity of Different Potato Varieties from the Matese Plateau (Southern Italy).
Level 5 - mechanism / opinion, no new human data
Bench and food chemistry laboratory analysis without human subjects.
PubMed 42195838 · doi:10.3390/foods15101634
What was done
Evaluated the proximate composition, total and free amino acid profiles, mineral content, total phenolic content (TPC), and in vitro antioxidant capacity (ABTS and DPPH assays) of three potato varieties (Agria, Désirée, and Kennebec) cultivated on the Matese plateau in Southern Italy, with comparison to reference 'gold' potatoes.
What was found
Significant differences were observed among varieties for protein (1.98–3.07 g/100 g fresh weight [FW]), carbohydrates (12.05–15.78 g/100 g FW), and moisture (78.42–84.68 g/100 g FW). Lipids were consistently ~0.1 g/100 g FW (~2.6-fold lower than reference), and ash was 1.10–1.39 g/100 g FW (~1.4-fold higher than reference). Glx (glutamic acid + glutamine) and Asx (aspartic acid + asparagine) were the most abundant amino acids and differed significantly between varieties, followed by valine, arginine, and lysine. Free amino acid profiles did not differ significantly. The essential amino acid chemical score averaged ~99.8% for phenylalanine + tyrosine and 91.6% for threonine, while leucine was the limiting amino acid. Total phenolic content ranged from 57.85 to 123.27 mg GAE/100 g FW and directly correlated with antioxidant activity. Mineral content included potassium, phosphorus, calcium, magnesium, minor minerals (~1.6%), and selenium (~0.53 µg/100 g FW).
Why it matters
This study provides specific nutritional and chemical profiles for mountain-grown Italian potato cultivars, characterizing their protein quality and phenolic antioxidant levels for agricultural and nutritional evaluation.
Limits
The abstract does not specify sample size, batch replication, or growing season conditions. It assesses only raw laboratory samples without evaluating human bioavailability, in vivo effects, or the impact of culinary cooking methods on nutrient and antioxidant retention.
Cited by
- partial Consuming 20 grams of protein requires eating about 70 grams of meat, whereas getting 20 grams of protein from potatoes requires eating more than 1 kilogram.