Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran

Abstract

Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tubers had more antioxidant capacity in comparison to genotypes and cultivars, which did not differ significantly with genotypes 58, 68, 67 (light yellow), 26, 22, and 12 (white). The highest correlation coefficients in antioxidant compounds were related to total phenol content and FRAP, suggesting that phenolics might be crucial predictors of antioxidant activities. The concentration of antioxidant compounds in the breeding genotypes was higher than in some commercial cultivars, and higher antioxidant compounds content and activity were detected in yellow-fleshed cultivars. Based on current results, understanding the relationship between antioxidant compounds and the antioxidant activity of potatoes could be very helpful in potato breeding projects.

Biochemical Composition of Tubers of New Russian Potato Cultivars Depending on Growing and Storage Conditions

“…It is noticeable that the levels of antioxidants reported by many authors for potato in different regions are higher to that in tubers of the Russian varieties. Vitamin C content mentioned in the literature varied between 10-36 mg per 100 g FW [6,9,12]. The carotenoids contents mentioned in the literature range from 35 to 795 mcg per 100 g FW [6,16,17] with higher concentrations extending up to 1043.50 mcg/100g FW [14].…”

“…Antioxidant content of potato has been the subject of investigation for a long time, since the comprehensive review by C. Brown (2005) [6] and his breeding studies in potatoes containing high concentrations of anthocyanins and carotenoid [7,8]. Phytochemical and antioxidant activity of potato have been assayed in different regions of potato production [9][10][11][12][13][14]. Such studies revealed the chemical variation and nutritional values in different cultivars.…”

Biochemical Composition of Tubers of New Russian Potato Cultivars

“…It is noticeable that the levels of antioxidants reported by many authors for potatoes in different regions are higher than those in tubers of the Russian varieties. Vitamin C content mentioned in the literature varied between 10 and 36 mg per 100 g FW [6,9,12]. The carotenoid contents mentioned in the literature range from 35 to 795 mcg per 100 g FW [6,16,17], with higher concentrations extending up to 1043.50 mcg/100 g FW [14].…”

“…The antioxidant content of potatoes has been the subject of investigation for a long time, since the comprehensive review by C. Brown (2005) [6] and his breeding studies in potatoes containing high concentrations of anthocyanins and carotenoids [7,8]. The phytochemical and antioxidant activity of potatoes have been assayed in different regions of potato production [9][10][11][12][13][14]. Such studies revealed the chemical variation and nutritional values in different cultivars.…”

Molecular insights into the mechanisms of a leaf color mutant in Anoectochilus roxburghii by gene mapping and transcriptome profiling based on PacBio Sequel II

“…The decline of 71.5% Chl a and 72.4% Chl b in the M portion significantly reduced the portion’s green color. Carotenoids 23 (Car) can appear yellow, orange, or red; anthocyanins 24 are responsible for red, purple, and blue; while flavonoids often appear yellow or white in plants 25 . Collectively, the decrease in photosynthetic pigments (chlorophylls and carotenoids) and color-related pigments (anthocyanins and flavonoids) resulting in a yellow-green stripe on the leaves (Fig.…”