A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

Abstract

While fresh potato consumption is decreasing in many countries, more potatoes are processed into value-added products to meet the demand especially from the fast food and convenience food industries (Schieber and Saldana, 2009). Therefore, potato peels, as by-products from potato processing, represent a serious disposal problem to industry as well as environment and sustainability (Schieber and Saldana, 2009). However, potato peels contain lots of nutritional and functional compounds such as dietary fibers (Lazarov and Werman, 1996), antioxidant (Singh and Rajini, 2004), and polyphenols (Albishi et al., 2013), which could be used in foods and non-food applications.Recently, people become more interested in anthocyanins since they have shown antioxidant activity and have potential health beneficial effects on various disorders like cancer, aging, neurological diseases and so on (Burgos et al., 2013), and pay much attention to pigmented potatoes. There have been a great number of studies on pigmented potato flesh. Red-fleshed potatoes contain acylated glucosides of pelargonidin and the purple-flesh potatoes contain acylated glucosides of malvidin, petunidin, peonidin, and delphinine (Brown, 2005;Lachman et al., 2012).Though previous studies have revealed that the peel of pigmented potato tubers contained considerably higher levels of anthocyanins than the flesh (Jansen and Flamme, 2006;Lewis, 1996;Lewis et al., 1999), there have been a few studies about the anthocyanin compositions of potato peels. And also, related researches on pigmented potato native to China are very few. The objective of present experiment was to investigate and estimate the L. Yin et al. 220 differences in total anthocyanin content (TAC), total phenolic content (TPC), antioxidant activity (AA) and anthocyanidin composition between the potato peel and its corresponding flesh.These results will help to develop the economic value of pigmented potato, especially to improve the utilization of potato peel. Materials and MethodsPlant materials Ten pigmented potato cultivars (Table 1) native to China were chosen and grown at Yunnan Determination of TAC TAC was determined by the pH differential method described by (Albishi et al., 2013) with minor modifications. One milliliter of extraction was diluted with 9 mL of potassium chloride buffer, pH 1.0 and 9 mL of sodium acetate buffer, pH 4.5, separately. The diluted solutions were then left at room temperature for 1 h, and the absorbance was measured at 520 nm and 700 nm, respectively, against a blank cell filled with distilled water. Tests were conducted in triplicates. The results were expressed as mg of cyanidin-3-glucoside equivalents (CGE)per 100 g of fresh potato peel/flesh. Determination of TPC TPC was measured by Folin-Ciocalteu method described by Burgos et al. (2013) with minor modifications. High performance liquid chromatography (HPLC) analysis of anthocyanidinsThe extract (0.1 mL), Folin-Ciocalteu reagent (2 N) (0.2 mL) and 0.7 mL of distilled water were added to a screw-cap test tube,...

A comparative study on proximate and mineral composition of coloured potato peel and flesh

“…Reports have shown that the coloured potato peel contains many phenolic compounds, such as anthocyanins, phenolic acids and others . However, there have been no data on the proximate and mineral composition in the flesh and peel of red‐ and purple‐fleshed potatoes.…”

“…19 Reports have shown that the coloured potato peel contains many phenolic compounds, such as anthocyanins, phenolic acids and others. 20,21 However, there have been no data on the proximate and mineral composition in the flesh and peel of red-and purple-fleshed potatoes. Therefore, the purpose of the present study was to evaluate and compare the proximate and mineral composition in the flesh and peels of six coloured potato cultivars grown in Lithuania.…”

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

“…In particular, the deep-purple color of potato flesh and skin is associated with the presence of petunidin derivatives, although studies on metabolite profiling revealed a genotype-and tissue-specific pattern regarding the anthocyanin composition [22]. Petunidin was the major anthocyanidin compound found both in the flesh and the peel of purple potato varieties studied by Yine et al [21]. In this study, petunidin accounted for 63-66% of the total anthocyanidin content of purple peel and flesh.…”

“…Kita et al [23] found pelargonidin-3-p-coumaroylrutinoside-5-glucoside as the major anthocyanin present in red-fleshed varieties, such as Rosalinde (15.14 ± 0.12 mg·100 g −1 dw), Herbie 26 (44.46 ± 0.23 mg·100 g −1 dw), and Highland Burgundy Red (126.38 ± 0.71 mg·100 g −1 dw). Yin et al [21] carried out an acid hydrolysis of the anthocyanins, studying the composition of the aglycones (anthocyanidins), reporting pelargonidin as the main anthocyanidin present in the red-fleshed cultivar Red Cloud No. 1, with a concentration of 11.73 ± 0.16 mg·100 g −1 fresh weight (fw), which corresponded to 82% of the total anthocyanidin content.…”

“…1, with a concentration of 11.73 ± 0.16 mg·100 g −1 fresh weight (fw), which corresponded to 82% of the total anthocyanidin content. Other anthocyanin compounds were reported in the literature for red-and purple-fleshed potatoes, including delphinidin, cyanidin, peonidin, and malvidin acyl-glycoside derivatives [21,23]. Moreover, the simulation of domestic cooking processing and gastrointestinal digestion of Solanum tuberosum L. cv Vitelotte noire extracts revealed significant antimicrobial and anti-proliferative activities against Bacillus cereus and Escherichia coli in the first case (domestic cooking processes) and colon (Caco-2 and SW48) and breast cancer (MCF7, MDA-MB-231) cell lines in the latter case (gastrointestinal digestion) [95].…”