Biostimulants improves the content of polyphenol in the potato tubers

Abstract

In recent years, a marked increase in the interest in and application of raw materials and plant products in nutrition and prophylaxis of numerous medical conditions has been observed. Such plants include potatoes, the world's fourth most important staple food. In nutritional terms, potato is a rich source of carbohydrates, protein, minerals and vitamins; also, it is available all year round (Leszczyński 2012, Akyol et al. 2016. The crop contains valuable bioactive compounds desirable in the human diet (Mishra et al. 2020, Franková et al. 2022. The most important bioactive compounds include vitamin C, polyphenols, carotenoids and anthocyanins. Polyphenols are the largest group, chlorogenic acid being the most abundant representative. Polyphenols act in a variety of ways. They have antioxidant, antiviral and anti-inflammatory properties, which may be preventative or therapeutic with respect to cardiovascular diseases, neurodegenerative disorders, cancer and obesity (Ezekiel et al. 2013, Cory et al. 2018; also, they affect the sensory properties of raw materials and foodstuffs (Sadowska et al. 2011). In the plant, they act as protective agents against bacteria, fungi, viruses and insects, as well as UV radiation (Akyol et al. 2016).