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Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes

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Abstract

Purple- and red-fleshed potatoes (Solanum tuberosum L.) were evaluated for their total anthocyanin (ACY), total phenolic (PHEN), and antioxidant capacity. The ACY and PHEN compounds were distributed throughout the tubers; however, a higher concentration was found at the stem-end than the bud-end. Although ACY and PHEN concentrations in potato peel were 0.9-to 1.6-fold higher than in potato flesh, overall contribution of the peel to ACY and PHEN contents of a potato slice was ∼20%. These observations differ from the widespread idea that phytonutrients are mostly accumulated in the peel of tubers. The ACY and PHEN contents of different purple- and red-fleshed potato genotypes ranged from 11 to 174 mg cyanidin-3-glucoside/100 g fresh weight and from 76 to 181 mg chlorogenic acid/100 g fresh weight, respectively, and were genotype and location dependent. High positive correlations between antioxidant capacity and ACY and PHEN suggest that these compounds are mainly responsible for the antioxidant capacity. These results provide useful and important information for potato breeders and researchers in order to increase the antioxidant capacity and functional value of purple- and red-fleshed potatoes for the food and nutraceutical industries.

Resumen

Papas (Solanum tuberosum L.) de pulpa morada y roja, se evaluaron para determinar su contenido total de antocianina (ACY), compuestos fenólicos totales (PHEN) y capacidad antioxidante. Los compuestos ACY y PHEN estuvieron distribuidos por todo el tubérculo; sin embargo, se encontró una mayor concentración en el extremo cerca del tallo que en el extremo distal. Aunque las concentraciones en la piel del tubérculo fueron de 0.9 a 1.6 veces más que en la pulpa, el aporte total del ACY y PHEN de la piel de una rodaja de papa fue de aproximadamente 20%. Estas observaciones difieren de la idea generalizada de que los fitonutrientes se acumulan mayormente en la piel de los tubérculos. El contenido de ACY y PHEN de los tubérculos de los diferentes genotipo de papa de pulpa morada y roja estuvo entre los limites de 11 a 174 mg de cianidina-3-glucósido/100 g de peso fresco y de 76 a 180 mg de ácido clorogénico/100 g de peso fresco respectivamente dependiendo del lugar y genotipo. La alta correlación positiva entre la capacidad antioxidante y ACY y PHEN sugiere que estos compuestos son principalmente responsables de la capacidad antioxidante. Estos resultados proporcionan información muy importante y útil a los mejoradores e investigadores para incrementar la capacidad antioxidante y el valor funcional de las papas de pulpa morada y roja para el consumo y las industrias nutraceúticas.

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Authors and Affiliations

  1. Dept. Horticultural Sciences, Texas A&M University, 77843-2133, College Station, TX, USA

    L. F. Reyes, J. C. Miller & L. Cisneros-Zevallos

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  1. L. F. Reyes
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  2. J. C. Miller
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  3. L. Cisneros-Zevallos
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Correspondence to L. Cisneros-Zevallos.

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Reyes, L.F., Miller, J.C. & Cisneros-Zevallos, L. Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes. Am. J. Pot Res 82, 271–277 (2005). https://doi.org/10.1007/BF02871956

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  • DOI: https://doi.org/10.1007/BF02871956

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