Evaluation and comparison of antioxidant activity and biochemical compounds in some coloured potato cultivars
Potato is an important source of food, and in recent years, new genotypes have emerged on the European market, which particularly differentiate by the colour of tubers. The current study investigated and compared phytochemical properties and antioxidant activity of six potato cultivars: two of those with yellow-fleshed (Carpatin, Brasovean) and four with red and purple-fleshed (Cranberry Red, Mountain Rose, Purple Majesty, and Blue Congo), which were cultivated under the same climatic and soil conditions. The antioxidant activities were evaluated using two antioxidant systems 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). The results show that yellow-fleshed cultivars had higher total soluble substance content; red and purple-fleshed cultivars had a higher content of antioxidant compounds. Cv. Blue Congo it was recorded the highest antioxidant capacity in terms of DPPH and ABTS, of 164.17 μmol ascorbic acid (AsA)/100 g FW (fresh weight) and 114.96 μmol AsA/100 g FW, respectively. The highest total phenolic content was registered at cv. Purple Majesty of 63.54 mg gallic acid equivalents/100 g FW. Regarding flavonoids, the highest content was 40.96 mg quercetin equivalents/100 g FW for cv. Blue Congo and anthocyanin at cv. Purple Majesty of 113.19 mg/100 g FW.
Bontempo P., Carafa V., Grassi R., Basile A., Tenore G.C., Formisano C., Rigano D., Altucci L. (2013): Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte. Food and Chemical Toxicology, 55: 304–312. https://doi.org/10.1016/j.fct.2012.12.048
Brown C.R. (2005): Antioxidants in potato. American Journal of Potato Research, 82: 163–172. https://doi.org/10.1007/BF02853654
Chellaram C., Parthasarathy V., Praveen M.M., John A.A., Anand T.P., Priya G., Kesavan D. (2014): Analysis of phenolic content and antioxidant capacity of potato, Solanum tuberosum L. from Tamilnadu Region, India. APCBEE Procedia, 8: 105–108. https://doi.org/10.1016/j.apcbee.2014.03.009
Damsa F., Woinaroschy A., Olteanu G. (2015): Quantification of total flavonoid and total anthocyanin content from purple potato. Revista de Chimie, 66: 227–229.
Dinu M., Soare R. (2015): Researches on the sweet potato (Ipomea batatas L.) behaviour under the soil land climatic conditions of the South-West of Romania. Journal of Horticulture, Forestry and Biotechnology, 19: 79–84.
Ezekiel R., Singh N., Sharma S., Kaur A. (2013): Beneficial phytochemicals in potato – a review. Food Research International, 50: 487–496. https://doi.org/10.1016/j.foodres.2011.04.025
Ferdous J., Roy T.S., Chakraborty R., Mostofa M., Kundu B.C., Delowar H.K.M. (2019): Vitamin C, antioxidant and polyphenol activity of some selected potato varieties as influenced by vermicompost. Journal of Experimental Agriculture International, 33: 1–9. https://doi.org/10.9734/jeai/2019/v33i130133
Hamouz K., Lachman J., Pazderů K., Tomášek J., Hejtmánková K., Pivec V. (2011): Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour. Plant, Soil and Environment, 57: 478–485. https://doi.org/10.17221/265/2011-PSE
Jansen G., Flamme W. (2006): Coloured potatoes (Solanum tuberosum L.) – anthocyanin content and tuber quality. Genetic Resources and Crop Evolution, 53: 1321. https://doi.org/10.1007/s10722-005-3880-2
Jarienė E., Vaitkevičienė N., Danilčenko H., Gajewski M., Chupakhina G., Fedurajev P., Ingold R. (2015): Influence of biodynamic preparations on the quality indices and antioxidant compounds content in the tubers of coloured potatoes (Solanum tuberosum L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 43: 392–397. https://doi.org/10.15835/nbha4329695
Lachman J., Hamouz K., Šulc M., Orsák M., Pivec V., Hejtmánková A., Dvořák P., Čepl J. (2009): Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity. Food Chemistry, 114: 836–843. https://doi.org/10.1016/j.foodchem.2008.10.029
Lee S.H., Oh S.H., Hwang I.G., Kim H.Y., Woo K.S., Woo S.H., Kim H.S., Lee J., Jeong H.S. (2016): Antioxidant contents and antioxidant activities of white and colored potatoes (Solanum tuberosum L.). Preventive Nutrition and Food Science, 21: 110–116. https://doi.org/10.3746/pnf.2016.21.2.110
Navarre D.A., Pillai S.S., Shakya R., Holden M.J. (2011): HPLC profiling of phenolics in diverse potato genotypes. Food Chemistry, 127: 34–41. https://doi.org/10.1016/j.foodchem.2010.12.080
Ru W., Pang Y., Gan Y., Liu Q., Bao J. (2019): Phenolic compounds and antioxidant activities of potato cultivars with white, yellow, red and purple flesh. Antioxidants, 8: 419. https://doi.org/10.3390/antiox8100419
Soare R., Babeanu C., Bonea D., Panita O. (2015): The content of total phenols, flavonoids and antioxidant activity in rosehip from the spontaneous flora from south Romania. Scientific Papers. Series A. Agronomy, 58: 307–314.
Zhang H., Xu F., Wu Y., Hu H.H., Dai X.F. (2017): Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture, 16: 2924–2932. https://doi.org/10.1016/S2095-3119(17)61736-2