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Exogenous methyl jasmonate diminishes the formation of lipid‐derived compounds in boiled potato ( Solanum tuberosum L.)
Author(s) -
Ruiz del Castillo Maria Luisa,
Flores Gema,
Blanch Gracia Patricia
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4080
Subject(s) - chemistry , methyl jasmonate , hexanal , food science , nonanal , sugar , maillard reaction , emulsion , organic chemistry , biochemistry , gene
BACKGROUND: During potato storage the tubers tend to develop off‐flavours, mainly due to lipid‐derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone capable of modifying plant and food composition. The aim of this work was to control the formation of off‐flavours in different cultivars of raw potato during storage by MJ treatment. RESULTS: The use of Carbowax 20M as support in MJ emulsion resulted in significantly ( P < 0.05) lower levels of lipid‐derived compounds than the use of lanolin. Levels of the lipid‐derived aldehydes propanal, hep‐2‐enal, nonanal, oct‐2‐enal and hexanal, although dependent on variety, generally decreased significantly ( P < 0.05) after treatment with MJ/Carbowax 20M emulsion. Sugar‐derived compounds such as pyridine and furfural, however, were not affected by this treatment. CONCLUSION: Treatment with MJ/Carbowax 20M can be used to diminish the formation of off‐flavours in boiled potato. However, this treatment is not useful to avoid the sweetening caused by sugar‐derived products. Additional advantages of exogenous MJ are a delay in the appearance of sprouting and aging and hence prolongation of the storage life of potato tubers. Copyright © 2010 Society of Chemical Industry