Total carbon and nitrogen in freeze-dried powderized potato (potato flour) was determined using a Europa 20–20 isotope ratio mass spectrometer with an ANCA preparation system, comprising a combustion and reduction tube operating at 1,000°C and 600°C, respectively. Potato TAG was quantified by chloroform/methanol/water extraction, thin layer chromatography separation, fatty acid methylation and gas chromatography as described in Liu et al. (2017 (link)). Measurements of the total starch and sugar content of potato flour were as described in Liu et al. (2017 (link)). Cellulose was measured using the method of Updegraff (1969 (link)) with an additional digestion of the starch using α-amylase and amyloglucosidase (Total Starch Kit, Megazyme, Wicklow, Ireland). Soluble protein was extracted in buffer (Tris pH 7.5, 10 mM MgCl2) and quantified by Bradford assay (Bradford, 1976 (link)).
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