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- W8029909 abstract "Nine native potato genotypes from the CIP were selected based on high, medium and low content (iron, ascorbate and polyphenolic), independent of the flesh color. Relative iron bioavailability was measured using the in vitro digestion/Caco-2 cell model. The potato food matrix was studied alone and with two extrinsic sources of iron (ferrous sulfate and ferric chloride). The intrinsic concentration of iron ranged from 11 to 21 ppm. Two batches of sample were cooked (with and without peals), after cooking all peels were removed, and only the edible flesh was included in the sample. No significant differences were found between cooking batches with respect to iron concentration. The concentration of iron in the purple genotype 703274 was the highest found (21 ppm) among the group, however it showed one of the lowest Caco-2 cell iron bioavailability. The yellow-fleshed potato varieties showed 10 times fold higher bioavailable iron than the pink and purple-fleshed varieties. Among 3 purple genotypes, 700234 showed a higher level of bioavailable iron it also contains a higher level of chlorogenic acid. HPLC profiles revealed the presence of an unidentified anthocyanin visible at 520 nm wavelengths present in all 3 purple genotypes. Previous analysis (CIP 2005) of ascorbic acid showed that the yellow-fleshed genotype 704393 had the highest ascorbic acid content. These results suggest that potato has a high potential for biofortification and it promotes iron uptake from ferric and ferrous extrinsic iron sources. HarvestPlus, USDA-ARS and Cornell University supported this research." @default.
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- W8029909 date "2007-01-01" @default.
- W8029909 modified "2023-09-27" @default.
- W8029909 title "Fe bioavailability in Potato (Solanum tuberosum)" @default.
- W8029909 doi "https://doi.org/10.1096/fasebj.21.6.a1114" @default.
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