Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

Abstract

For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze-dried slices with peel and from whole potato stored for 20 days. Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1 ng to 100 μg) was generated and the data was analyzed using the software "MassHunter Workstation" VB 06.00, the results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed.

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

“…Wide diversity in the phenolic acids profile in different potato genotypes has been reported in the literature [10,12,14]. Rojas-Padilia et al even reported that chlorogenic acid, neochlorogenic acid, vanillin, p -coumaric acid, caffeic acid, coumarin, 4-hydroxy-3-methoxycinnamaldehyde and ferulic acid were detected in potato cooking water [33]. The diverse phenolic acids in different genotypes may be attributed to a complex biosynthesis pathway of phenolic acids in potato [34].…”

Antioxidant Activity of Potato Seedlings at Different Storage Temperatures

“…Among them, SOD is the first line of defense in the enzymatic protection system. erefore, SOD expression is also used as an important physiological index to measure the heat resistance of plants [10].…”

Wound Healing Activity of an Ointment from Solanum tuberosum L. "Tumbay Yellow Potato" on Mus musculus Balb/c

“…15 S. tuberosum is an important source of phenolic compounds such as chlorogenic acid and gallic acid, besides, it has flavonoids principally in its peel, these phytoconstituents exert antioxidant, analgesic, antiinflammatory activities. [16][17][18][19][20] S. tuberosum "potato" is used in the elaboration of food products, medicines, and packaging. Likewise, it has recently been found that pigmented potatoes that contain high concentrations of anthocyanins and carotenoids could have potential medicinal utility.…”