Carotenoids in potatoes – a short overview  

https://doi.org/10.17221/459/2016-PSECitation:Lachman J., Hamouz K., Orsák M., Kotíková Z. (2016): Carotenoids in potatoes – a short overview  . Plant Soil Environ., 62: 474-481.
download PDF
Carotenoids are one of major lipophilic constituents contributing to total antioxidant activity and provitamin content of potato, a major non-cereal staple food. The review briefly discusses health promoting properties of carotenoids and especially their contents and composition in different potato cultivars affected by flesh colour (white-, yellow-, purple- and red-fleshed) and the effect of selected factors on carotenoid total and individual levels, such as genotype, breeding, tuber development, heat processing – cooking, storage, effect of year, locality, etc. The aim of the recent research is obtaining potatoes with higher levels of beneficial carotenoids to improve one the most popular vegetables in the world.  
References:
Andre Christelle M., Evers Danièle, Ziebel Johanna, Guignard Cédric, Hausman Jean-Francois, Bonierbale Merideth, zum Felde Thomas, Burgos Gabriela (2015): In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations. Journal of Agricultural and Food Chemistry, 63, 9012-9021  https://doi.org/10.1021/acs.jafc.5b02904
 
André C.M., Ghislain M., Bertin P., Oufir M., Herrera Mdel R., Hoffmann L., Hausman J.-F., Larondelle Y., Evers D. (2007a): Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. Journal of Agricultural and Food Chemistry, 55: 366–378.
 
André C.M., Oufir M., Guignard C., Hoffmann L., Hausman J.F., Evers D., Larondelle Y. (2007b): Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin. Journal of Agricultural and Food Chemistry, 55: 10839–10849.
 
Blessington Tyann, Nzaramba M. Ndambe, Scheuring Douglas C., Hale Anna L., Reddivari Lavanya, Miller J. Creighton (2010): Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics. American Journal of Potato Research, 87, 479-491  https://doi.org/10.1007/s12230-010-9150-7
 
Bonierbale Merideth, Grüneberg Wolfgang, Amoros Walter, Burgos Gabriela, Salas Elisa, Porras Eduardo, Felde Thomas zum (2009): Total and individual carotenoid profiles in Solanum phureja cultivated potatoes: II. Development and application of near-infrared reflectance spectroscopy (NIRS) calibrations for germplasm characterization. Journal of Food Composition and Analysis, 22, 509-516  https://doi.org/10.1016/j.jfca.2008.08.009
 
Breithaupt Dietmar E., Bamedi Ameneh (2002): Carotenoids and Carotenoid Esters in Potatoes ( Solanum tuberosum L.):  New Insights into an Ancient Vegetable. Journal of Agricultural and Food Chemistry, 50, 7175-7181  https://doi.org/10.1021/jf0257953
 
Brown C. R. (2005): Antioxidants in potato. American Journal of Potato Research, 82, 163-172  https://doi.org/10.1007/BF02853654
 
Brown C.R., Culley D., Yang C.-P., Durst R., Wrolstad R. (2005): Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines. Journal of the American Society for Horticultural Science, 130: 174–180.
 
Brown C. R., Durst R. W., Wrolstad R., Jong W. (2008): Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method. Potato Research, 51, 259-270  https://doi.org/10.1007/s11540-008-9115-0
 
Brown C.R., Culley D., Bonierbale M., Amoros W. (2007): Anthocyanin, carotenoid content, and antioxidant values in native South American potato cultivars. HortScience, 42: 1733–1736.
 
Burgos Gabriela, Amoros Walter, Morote Maximo, Stangoulis James, Bonierbale Merideth (2007): Iron and zinc concentration of native Andean potato cultivars from a human nutrition perspective. Journal of the Science of Food and Agriculture, 87, 668-675  https://doi.org/10.1002/jsfa.2765
 
Burgos Gabriela, Muñoa Lupita, Sosa Paola, Bonierbale Merideth, zum Felde Thomas, Díaz Carlos (2013): In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes. Plant Foods for Human Nutrition, 68, 385-390  https://doi.org/10.1007/s11130-013-0381-x
 
Burgos Gabriela, Amoros Walter, Salas Elisa, Muñoa Lupita, Sosa Paola, Díaz Carlos, Bonierbale Merideth (2012): Carotenoid concentrations of native Andean potatoes as affected by cooking. Food Chemistry, 133, 1131-1137  https://doi.org/10.1016/j.foodchem.2011.09.002
 
Burgos Gabriela, Salas Elisa, Amoros Walter, Auqui Mariella, Muñoa Lupita, Kimura Mieko, Bonierbale Merideth (2009): Total and individual carotenoid profiles in Solanum phureja of cultivated potatoes: I. Concentrations and relationships as determined by spectrophotometry and HPLC. Journal of Food Composition and Analysis, 22, 503-508  https://doi.org/10.1016/j.jfca.2008.08.008
 
Burmeister Annika, Bondiek Sabine, Apel Lena, Kühne Claudia, Hillebrand Silke, Fleischmann Peter (2011): Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers. Journal of Food Composition and Analysis, 24, 865-872  https://doi.org/10.1016/j.jfca.2011.03.006
 
Campbell R., Ducreux L. J. M., Morris W. L., Morris J. A., Suttle J. C., Ramsay G., Bryan G. J., Hedley P. E., Taylor M. A. (): The Metabolic and Developmental Roles of Carotenoid Cleavage Dioxygenase4 from Potato. PLANT PHYSIOLOGY, 154, 656-664  https://doi.org/10.1104/pp.110.158733
 
Clevidence B., Haynes K., Rao D., Novotny J. (2005): Effect of cooking method on xanthophyll content of yellow-fleshed potato. United States Japan Natural Resources Protein Panel, 34: 280–284.
 
DellaPenna Dean, Pogson Barry J. (2006): VITAMIN SYNTHESIS IN PLANTS: Tocopherols and Carotenoids. Annual Review of Plant Biology, 57, 711-738  https://doi.org/10.1146/annurev.arplant.56.032604.144301
 
Diretto Gianfranco, Al-Babili Salim, Tavazza Raffaela, Papacchioli Velia, Beyer Peter, Giuliano Giovanni, El-Shemy Hany (2007): Metabolic Engineering of Potato Carotenoid Content through Tuber-Specific Overexpression of a Bacterial Mini-Pathway. PLoS ONE, 2, e350-  https://doi.org/10.1371/journal.pone.0000350
 
Ducreux L.J.M., Morris W.L., Hedley P.E., Shepherd T., Davies H.V., Millam S., Taylor M.A. (2005): Metabolic engineering of high carotenoid potato tubers containing enhanced levels of β-carotene and lutein. Journal of Experimental Botany, 56: 81–89.
 
Ezekiel Rajarathnam, Singh Narpinder, Sharma Shagun, Kaur Amritpal (2013): Beneficial phytochemicals in potato — a review. Food Research International, 50, 487-496  https://doi.org/10.1016/j.foodres.2011.04.025
 
Fernandez-Orozco Rebeca, Gallardo-Guerrero Lourdes, Hornero-Méndez Dámaso (2013): Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: Accumulation of carotenoids mediated by xanthophyll esterification. Food Chemistry, 141, 2864-2872  https://doi.org/10.1016/j.foodchem.2013.05.016
 
Griffiths D. Wynne, Dale M. Finlay B., Morris Wayne L., Ramsay Gavin (2007): Effects of Season and Postharvest Storage on the Carotenoid Content of Solanum phureja Potato Tubers. Journal of Agricultural and Food Chemistry, 55, 379-385  https://doi.org/10.1021/jf0620822
 
Hamouz K., Pazderů K., Lachman J., Čepl J., Kotíková Z. (2016): Effect of cultivar, flesh colour, locality and year<br /> on carotenoid content in potato tubers. Plant, Soil and Environment, 62, 86-91  https://doi.org/10.17221/731/2015-PSE
 
Haynes K.G., Clevidence B.A., Rao D., Vinyard B.T. (2011): Inheritance of carotenoid content in tetraploid × diploid potato crosses. Journal of the American Society for Horticultural Science, 136: 265–272.
 
Hejtmánková Kateřina, Kotíková Zora, Hamouz Karel, Pivec Vladimír, Vacek Josef, Lachman Jaromír (2013): Influence of flesh colour, year and growing area on carotenoid and anthocyanin content in potato tubers. Journal of Food Composition and Analysis, 32, 20-27  https://doi.org/10.1016/j.jfca.2013.07.001
 
Kobayashi Akira, Ohara-Takada Akiko, Tsuda Shogo, Matsuura-Endo Chie, Takada Norikazu, Umemura Yoshiki, Nakao Takashi, Yoshida Tsutomu, Hayashi Kazuya, Mori Motoyuki (2008): Breeding of potato variety “Inca-no-hitomi” with a very high carotenoid content. Breeding Science, 58, 77-82  https://doi.org/10.1270/jsbbs.58.77
 
Kotíková Zora, Šulc Miloslav, Lachman Jaromír, Pivec Vladimír, Orsák Matyáš, Hamouz Karel (2016): Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing. Food Chemistry, 197, 992-1001  https://doi.org/10.1016/j.foodchem.2015.11.072
 
Kotíková Z., Hejtmánková A., Lachman J., Hamouz K., Trnková E., Dvořák P. (2007): Effect of selected factors on total carotenoid content in potato tubers (Solanum tuberosum L.). Plant, Soil and Environment, 53: 355–360.
 
Lachman Jaromír, Hamouz Karel, Musilová Janette, Hejtmánková Kateřina, Kotíková Zora, Pazderů Kateřina, Domkářová Jaroslava, Pivec Vladimír, Cimr Jiří (2013): Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chemistry, 138, 1189-1197  https://doi.org/10.1016/j.foodchem.2012.11.114
 
Lachman J., Hamouz K., Orsák M. (2016): Colored potatoes. In: Singh J., Kaur L. (eds.): Advances in Potato Chemistry and Technology. 2nd Edition. Oxford, Academic Press Elsevier, 249–281.
 
Morris W. L. (2004): Carotenogenesis during tuber development and storage in potato. Journal of Experimental Botany, 55, 975-982  https://doi.org/10.1093/jxb/erh121
 
Müller Lars, Caris-Veyrat Catherine, Lowe Gordon, Böhm Volker (2014): Lycopene and Its Antioxidant Role in the Prevention of Cardiovascular Diseases—A Critical Review. Critical Reviews in Food Science and Nutrition, 56, 1868-1879  https://doi.org/10.1080/10408398.2013.801827
 
Perla Venu, Holm David G., Jayanty Sastry S. (2012): Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT - Food Science and Technology, 45, 161-171  https://doi.org/10.1016/j.lwt.2011.08.005
 
RAO A, RAO L (2007): Carotenoids and human health. Pharmacological Research, 55, 207-216  https://doi.org/10.1016/j.phrs.2007.01.012
 
Rautenbach Fanie, Faber Mieke, Laurie Sunette, Laurie Robert (2010): Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties. Journal of Food Science, 75, C400-C405  https://doi.org/10.1111/j.1750-3841.2010.01631.x
 
Römer S., Lübeck J., Kauder F., Steiger S., Adomat C., Sandmann G. (2002): Genetic Engineering of a Zeaxanthin-rich Potato by Antisense Inactivation and Co-suppression of Carotenoid Epoxidation. Metabolic Engineering, 4, 263-272  https://doi.org/10.1006/mben.2002.0234
 
Saini Ramesh Kumar, Nile Shivraj Hariram, Park Se Won (2015): Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International, 76, 735-750  https://doi.org/10.1016/j.foodres.2015.07.047
 
Stahl Wilhelm, Sies Helmut (2005): Bioactivity and protective effects of natural carotenoids. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1740, 101-107  https://doi.org/10.1016/j.bbadis.2004.12.006
 
Tian J.H., Chen J.C., Ye X.Q., Chen S.G. (2016a): Health benefits of the potato affected by domestic cooking: A review. Food Chemistry, 202: 165–175.
 
Tian J.H., Chen J.L., Lv F.Y., Chen S.G., Chen J.C., Liu D.H., Ye X.Q. (2016b): Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry, 197: 1264–1270.
 
Tierno Roberto, Hornero-Méndez Dámaso, Gallardo-Guerrero Lourdes, López-Pardo Raquel, de Galarreta Jose Ignacio Ruiz (2015): Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. Journal of Food Composition and Analysis, 41, 58-65  https://doi.org/10.1016/j.jfca.2015.01.013
 
Valcarcel Jesus, Reilly Kim, Gaffney Michael, O’Brien Nora (2015): Total Carotenoids and l-Ascorbic Acid Content in 60 Varieties of Potato (Solanum tuberosum L.) Grown in Ireland. Potato Research, 58, 29-41  https://doi.org/10.1007/s11540-014-9270-4
 
Williams David J., Edwards David, Hamernig Ingrid, Jian Le, James Anthony P., Johnson Stuart K., Tapsell Linda C. (2013): Vegetables containing phytochemicals with potential anti-obesity properties: A review. Food Research International, 52, 323-333  https://doi.org/10.1016/j.foodres.2013.03.015
 
download PDF

© 2020 Czech Academy of Agricultural Sciences