Comparative Chemical Characterization of Potato Powders Using H-1 NMR Spectroscopy and Chemometrics

This study presents the metabolic profiling of potato powders obtained through various processing procedures and commercially available potato powders. The metabolic fingerprinting was conducted using H-1 NMR-based metabolomics coupled with machine learning projections. The results indicate hot air-dried potatoes have higher fumarate, glucose, malate, asparagine, choline, gamma aminobutyric acid (GABA), alanine, lactate, threonine, and fatty acids. In comparison, steam-cooked potatoes have higher levels of phenylalanine, sucrose, proline, citrate, glutamate, and valine. Moreover, the contents of metabolites in processed potatoes in this study were higher than those found in commercial potato powders, regardless of the drying or cooking methods used. The results indicate that a new processing technique may be developed to improve the nutritional value of potatoes.

Automated summary

This study analyzed the metabolic profiling of potato powders from different processing methods and commercial potato powders using H-1 NMR-based metabolomics and machine learning projections. The results showed that hot air-dried potatoes had higher levels of fumarate, glucose, malate, asparagine, choline, GABA, alanine, lactate, threonine, and fatty acids. On the other hand, steam-cooked potatoes had higher levels of phenylalanine, sucrose, proline, citrate, glutamate, and valine. Moreover, the metabolite contents in processed potatoes were higher than those in commercial potato powders, regardless of the drying or cooking methods used. These findings suggest the potential for developing new processing techniques to improve the nutritional value of potatoes.