Variability of Bioactive Substances in Potatoes (Solanum Tuberosum L.) Depending on Variety and Maturity

Abstract

Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, and Violet Queen) with various flesh and skin colors. To evaluate the impact of potato maturity on the analyzed parameters, potato samples were harvested in two different periods (1st harvest—July and 2nd harvest—September). Total anthocyanin and polyphenol contents were determined spectrophotometrically, and chlorogenic acid by the HPLC-DAD method. Varieties with a colored flesh (Magenta Love and Violet Queen) showed the highest content of bioactive substances. The maturity level significantly (p < 0.05) affected the total content of anthocyanins and polyphenols in potatoes. Early to medium early varieties (Belana and Magenta Love) showed an increase in chlorogenic acid content during maturation, while in other varieties, chlorogenic acid decreased due to higher maturity. In terms of the content of bioactive substances with a possible positive effect on human health, the consumption of potatoes with colored flesh could be recommended.

Phytonutritional Composition and Antioxidant Properties of Southern African, Purple-Fleshed Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots

“…This is because they used gallic acid instead of chlorogenic acid, a phenolic compound found in sweet potatoes. The study by Franková et al [ 35 ] found that flesh colour was a major factor influencing polyphenol levels in sweet potatoes. The purple genotype (414-purple) yielded 1.5 and 3.8 times higher polyphenol levels than the other genotypes such as ‘Beauregard’ and ‘O’Henry’ [ 35 ].…”

Biostimulants improves the content of polyphenol in the potato tubers

“…Oberon (182.3 vs. 167.7 mg/kg, on average), the trend is observed in all the study years. Many researchers have reported varied polyphenol contents as affected by the genetic factor (Albishi et al 2013, Wierzbicka et al 2015, Orsák et al 2019, Franková et al 2022. Based on numerous studies, Rasheed et al (2022) have demonstrated that phenolic content is much more affected by the genetic makeup of a cultivar than the environment.…”

“…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.…”

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

“…439 The potato has micronutrients such as vitamins B1, B2, B3, B6 and C, which are found in higher contents in the flesh than in the potato skin. [440][441][442][443] It is widely used in the production of various consumer products (e.g. in chips or frozen food production) and as a result, a large amount of starchy waste is generated.…”