Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Abstract

Abstract-Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. The orange and yellow colour of the tuber flesh is due to carotenoids. The aim of this research was to determine the content of total phenolic content and carotenoids in relationship with the colour of organically and conventionally cultivated potato varieties before and after period of storage. In the research 31 potato samples of 12 potato varieties were analyzed on total carotenoid, total phenolic content and colour. Obtained results show that there was significant influence on carotenoid content between different cultivation environments (p<0.05) and between varieties (p<0.05). Total phenolic content significantly varies both per variety (p<0.001) and storage conditions (p<0.001).

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

“…Accordingly, a study of 74 Andean potato landraces found about an 11‐fold variation in TSP values . Despite the fact that published data vary widely, those measured by the Folin–Ciocalteu method usually show lower value range from 0.0200 to 1.00 g GAE kg −1 FW due to the limits of the method compared to the Fast Blue method used in this study . Our results are in agreement with previous works reporting higher TSP values in coloured potato tubers; for instance, Madiwale found TSP levels about 0.250 and 2.87 g GAE kg −1 FW, while Stushnoff et al reported values between 0.900 and 4.00 g GAE kg −1 FW in a collection of coloured accessions.…”

Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L.

“…Colored-flesh potatoes get their color from various pigments, which are antioxidants. Purple and rose-flesh potatoes contain the anthocyanin Foods 2020, 9, 1862 2 of 12 pigments, while yellow-colored flesh varieties contain carotenoids [6]. Purple-fleshed potatoes like Blue Congo get their color from common anthocyanins malvidin, peonidin, delphinidin, cyanidin, and petunidin [7].…”

Farmers′ perceptions, believes, knowledge and management practices of potato pests in South-Kivu Province, eastern of Democratic Republic of Congo

“…In fact, it can produce more protein and carbohydrates per unit area than cereals and some leguminous crops like soybeans (Guchi 2015). In addition to energy and quality protein, it also provides a substantial amount of vitamins and minerals (Mpogole 2014, Abamecha 2013, Giordanengo et al 2013, Murniece et al 2013, Scott and Suarez 2011.…”