Relationships Among Antioxidant Activity, Total Phenolic Content and Specific Gravity in Several Potato (Solanum tuberosum L.) Cultivars Grown in Different Environments

Nzaramba, M. Ndambe; Scheuring, Douglas C.; Koym, Jeffrey W.; Miller, J. Creighton

doi:10.1007/s12230-013-9326-z

Cited by 7 publications

(8 citation statements)

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“…In our study, the correlation coefficients between antioxidant activity and TP contents were R 2 = 0.6991 for potatoes grown in the conventional system and R 2 = 0.6137 for potatoes from the organic system (insignificant differences) “ Fig 1 ”. Similarly, Nzaramba et al [ 50 ] found that total phenolic contents is positively correlated with antioxidant activity (correlation coefficients 0.579 for DPPH and 0.876 for ABTS).…”

Section: Resultsmentioning

confidence: 92%

“…Hejtmánková et al [ 20 ] also found no significant correlation between AA contents and antioxidant activity (R 2 = 0.08) in potatoes grown in a conventional system. For phenolics, the correlation between TP contents and antioxidant activity is well known [ 50 , 51 , 52 , 53 ]. The correlation coefficients between TPs and TE measured in the aforementioned studies ranged from 0.430 [ 53 ] to 0.879 [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

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Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color

et al. 2016

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We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave) increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer) than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color

et al. 2016

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“…In Pilahuín the potato cultivars with higher AC were Black coneja, Libertad, Puca shungo and Red chaucha with a 365.27–585.88 μg of TE/g FW range. Nzaramba et al (2013) [ 48 ] reported a study with 15 advanced breeding selections and three potato cultivars grown in Texas (USA) in 2005. They found antioxidant capacity using the ABTS method with values between 713.40–3999.00 μg of TE/g FW and TPC between 13.20 to 106.10 mg GAE/g FW.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato (Solanum tuberosum) Cultivars

Samaniego

Espín

Cuesta

et al. 2020

Plants

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Crop productivity and food quality are affected by environmental conditions. The objective of this work was to evaluate the effect of the environment on the concentration of phytochemical components in several potato (Solanum tuberosum) cultivars. The content of vitamin C (ascorbic acid, AA), the total carotenoids content (TCC), the total polyphenols content (TPC), and the total anthocyanins content (TAC) of 11 potatoes varieties grown in Ecuador (Cutuglahua, Pujilí, and Pilahuín) was measured by the spectrophotometric method. The antioxidant capacity (AC) of potato cultivars was evaluated by the ABTS method. The AA concentration ranged between 12.67 to 39.49 mg/100g fresh weight (FW), the TCC ranged between 50.00 and 1043.50 μg/100g FW, the TPC ranged between 0.41 and 3.25 g of gallic acid equivalents (GAE)/kg dry weight (DW), the TAC ranged between 2.74 and 172.53 μg/g FW and finally the AC ranged between 36.80 and 789.19 μg of trolox equivalents (TE)/g FW. Genotypes (G), location (L), and interaction (G x L) were significant at p < 0.01. The genotype (G) showed a greater variation in the phytochemical contents. AA and TPC showed the highest correlation with the AC. A selection of genotypes with these characteristics can be used to develop germplasms with a high AC.

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“…These studies suggest that the physiology and composition of the tubers likely influences differences in susceptibility between the potato utilization groups. Cells with high starch content have been implicated in hampering S. rolfsii hyphae penetration (Aycock 1966); hence, the high starch (Bond 2014) and lower water content of processing and chipping cultivars (Bond 2014;Nzaramba et al, 2013) could contribute to greater resistance to S. rolfsii infection compared to fresh market cultivars. This is also supported by the lower percentage of diseased tubers observed in 'Atlantic', 'Snowden', and 'Accumulator' (Table S2).…”

Section: Discussionmentioning

confidence: 99%

Planting date and cultivar selection to manage southern blight in potatoes in the mid-Atlantic United States

et al. 2022

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Relationships Among Antioxidant Activity, Total Phenolic Content and Specific Gravity in Several Potato (Solanum tuberosum L.) Cultivars Grown in Different Environments

Cited by 7 publications

References 33 publications

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color

Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato (Solanum tuberosum) Cultivars

Planting date and cultivar selection to manage southern blight in potatoes in the mid-Atlantic United States

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