Undesirable browning colour in the frying process is still a matter of concern due to health aspects, especially its carcinogenicity. Indeed, acrylamide, a toxin formed during potato frying process, is known as a potential carcinogen (Friedman, 2003 ) and mutagen (Segerback et al., 1995 ). Consequently, the International Agency for Research on Cancer (IARC) had classified acrylamide in Class 2A as a probable human carcinogen (IARC, 1994 ). The formation of acrylamide in carbohydrate-rich foods generally occurs, when heated at high temperatures (over 120°C) under limited humid conditions. It is mainly due to a Maillard reaction which involves reducing sugars (glucose and fructose) and an amino acid asparagine (most abundant amino acid in potato). It is important to note that sucrose can be hydrolyzed through acid, enzymatic or thermal treatment acting as a precursor for the formation of reducing sugars (De Vleeschouwer et al., 2009 ; Stadler et al., 2002 ). Reducing sugars are considered to be a limiting factor for acrylamide formation despite the presence of amino acid precursor free asparagine, during the processing of potato products in excess of heat. In order to restrict the formation of acrylamide to low levels, the content of reducing sugars should not exceed 100 mg/100 g FW (Kumar et al.). Moreover, small size tuber (<50-mm size) contains more acrylamide content (322 ppb) because of a high amount of reducing sugar as compared to the large size tubers (>50-mm size) which possess 148 ppb (Po et al., 2018 ).

Although it try lowest versus maize and you will kidney beans, they introduced even more protein for each and every device planting urban area when compared to grains

As first account on the acrylamide inside dinner in 2002 (Swedish National Food Management, 2002 ), this new medical society mobilized and you can come serious services to reduce so it mutagen by involving the food world growing mitigation methods. You to means is to develop and use SNP-dependent molecular markers to your selection of potato kinds that have low cutting glucose otherwise sucrose and 100 % free asparagine account for the a big-measure potato breeding program (Fischer et al., 2013 ; Li mais aussi al., 2013 ; Schreiber mais aussi al., 2014 ). Unit indicators promote an important possible opportunity to speeds choice for plant breeders to cultivate the latest potato cultivars that have greatest control high quality (restricted reducing sugars and you can 100 % free asparagine, high lifeless amount blogs (DMC) , large specific gravity and starch posts). These attributes are polygenic, thus GWAS according to large-occurrence genome-broad indicators might possibly be productive getting dissecting these complex attributes in the potato.

The brand new healthy protein content off potato varied ranging from step one and you can dos.95 g/100 g to the new pounds basis. More over, potato necessary protein is considered as top quality by way of the exposure off methionine, lysine, tryptophan and you may threonine (Lutaladio & Castaldi, 2009 ).

Tuber along with can add up steroidal glycoalkaloids (?-chaconine and you may ?-solanine along with their aglycone derivatives particularly solasodine and you may solanidine) that will be essential plant effectiveness pathogens and you may bugs however, dangerous to help you human beings (Friedman mais aussi al

Potatoes also contain secondary metabolites such as carotenoids (especially xanthophylls) and anthocyanins, which are known as dietary antioxidants and may play major roles in preventing human diseases related to ageing, cancer, obesity and heart attack, which benefits health. The carotenoids (varied from yellow to orange colours) and anthocyanins (red and purple colours) are the two most valuable colouring pigments in potato. Carotenoid amounts and types in tubers exhibit a large variation and are positively correlated with tuber peel and the flesh colour (de Haan Et Al., 2009 ; Sulli et al., 2017 ). The carotenoid contents of white flesh potatoes are generally low (<100 ?g/100 g fresh weight), contrasting to higher amounts in the yellow-fleshed varieties (about 560 ?g/100 g FW; Nesterenko & Sink, 2003 ). A diploid germplasm of Solanum showed carotenoid concentrations of more than 2,000 ?g/100 g FW with intense yellow to near orange flesh colour. The primary tuber carotenoids in potato are lutein, zeaxanthin and violaxanthin, although some studies (Andre et al., 2007 ; Bonierbale et al., 2009 ) have also reported the presence of beta-carotene (precursor of provitamin A activity). The relative content of ?-carotene in cv. 'Agria' (yellow flesh) represented 2% of total carotenoids (Lachman et al., 2016 ). White, yellow and orange tuber flesh colours are mainly due to the presence of carotenoids (xanthophylls and beta-carotene; Van Eck, 2007 ). Moreover, antioxidant activity and various phenolic contents are also associated with tuber skin and flesh colour. It is a wrong perception that tuber flesh colour is associated with starch content. In fact, the change in flesh colour of tuber depends on the concentration of carotenoids, not on the starch content. Therefore, it is imperative to identify the SNP markers associated with tuber flesh/skin colour, carotenoids and starch for genetic gains in potato keeping in view the consumer preferability (Ah-hen et al., 2012 ). , 2005 ).