Phenolic compounds with antioxidant capacity of the native Andean potato (Solanum tuberosum L.) Huagalina variety in La Libertad- Peru

Abstract

Potato is grown and consumed throughout the world for their particular calorific nutritional value and vitamin C, but it also contains phytochemicals (secondary metabolites) that have been studied and found to have positive effects in preventing degenerative diseases in human health, such as hypertensive activity, and also atherosclerosis, type 2 diabetes, liver fibrosis, Alzheimer's disease, macular degeneration and cancer. We aimed to identify and quantify phenolic compounds in potatoes grown on El Zuro (EZ) and Huayatan Alto (HA) in Santiago de Chuco, La Libertad, Peru. The field trials were carried out in EZ (altitude 3750 m.a.s.l.) and HA (altitude 3150 m.a.s.l.) employing organic and inorganic fertilization respectively. Extraction from the peel and flesh was obtained separately, with the following solution: 50% methanol, 50% deionized water and 0.5% acetic acid. The sample was injected into the system UPLC -MS / MS, using ESI ionization (Electrospray Ionization) and fifteen external reference standards. Thirteen metabolites were detected in the flesh and potato peel. The highest content of secondary metabolites (mg/100 g DW) were: Chlorogenic acid (476.82 ± 63.58), neochlorogenic acid (87.90 ± 19.42) caffeic acid (77.53 ± 14.49) and vanillin (11.52 ± 1.38). The PCA (Principal Components Analysis) scores show that the highest concentration of metabolites was found in the peel of both cultivars. We concluded that the native potato Huagalina contains the genes expressed in different biosynthetic pathways of the metabolites found in this study.

Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions

“…From our data, coumaric acid and chlorogenic acid were major phenols identified in potato tubers. This in part seems to correspond with the results of Rojas‐Padilla and Vásquez‐Villalobos who found that chlorogenic acid is the major phenol in Andean potato tubers. In spite of the several health benefits of phenolics, they act as important antioxidants under environmental stresses, regulate reactive oxygen species (ROS) level and protect plants against oxidative stress, thereby, the biosynthesis of phenols increases in response to salinity .…”

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

“…However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed. The thirteen metabolites found in potato cooking water are the same as those found in raw potatoes of the same variety and origin (Rojas-Padilla & Vasquez-Villalobos, 2016).…”

Impact of roasting on the phenolic and volatile compounds in coffee beans

“…(2019). Moreover, Rojas‐Padilla and Vásquez‐Villalobos (2016) traced ferulaldehyde in potato but with lower concentration. Curcumin (compound 20) was discovered only in the light‐roasted coffee beans in the negative mode with [M−H] − ion m/z at 367.1187.…”