Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role

Polivanova, Oksana B.; Gins, E. M.

doi:10.18619/2072-9146-2019-6-84-90

Cited by 9 publications

(12 citation statements)

References 58 publications

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“…This confirmed the data of O.V. Polivanova and E.M. Gins (2019) [44] that tubers with colored flesh contain the maximum amount of phenolic compounds.…”

Section: Resultssupporting

confidence: 91%

“…An evaluation of the biochemical parameters of tubers after storage has established a significant effect of the genotype on the change in the content of basic nutrients. In our studies, a decrease in protein content after storage was noted in only two cultivars, while according to a number of authors, storage at 4°C usually leads to protein degradation in potato tubers [18,44]. Our data are consistent with the previously published data on an increase in the anthocyanins content after storage in tubers with colored flesh, and a decrease in those with uncolored (white) flesh.…”

Section: Discussionsupporting

confidence: 92%

“…The recent years witness an increased interest in potato AOA, high values of which were noted in cultivars with colored tuber flesh. The main groups of AOA substances contained in potato tubers include carotenoids, vitamin E, vitamin C, and phenolic compounds, such as phenolic acids and anthocyanins [44]. The AOA of potatoes is at the same level as that of tomatoes, carrots and some lettuces, but is below of that of berries.…”

Section: Resultsmentioning

confidence: 99%

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Biochemical Composition of Tubers of New Russian Potato Cultivars Depending on Growing and Storage Conditions

Solovyeva,

Rogozina,

Chalaya

et al. 2024

Preprint

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Fourteen Russian potato cultivars (cvs.) grown for three years in field plots of VIR (Northwestern region of the Russian Federation) were evaluated for productivity and a number of biochemical parameters of tubers. The 12 parameters that have been evaluated in tubers annually one month after harvesting and after cold storage (at 2 - 4°C) include the content of dry matter, starch, protein, ascorbic acid, carotenoids and β-carotene, anthocyanins, total sugars and monosaccharides (reducing sugars), phenolic compounds, as well as total acidity, and antioxidant activity. The cultivars differed significantly in productivity and biochemical composition of tubers. Dry matter content ranged from 16.40% in cv. ʻKumachʼ to 27.28% in ʻNayadaʼ, starch content ranged from 8.96 % in cvs. ʻFioletovyjʼ, ʻKumachʼ to 20.08% in ‘Sokur’, the total sugar content reached 2.46% in cv. ʻSiverskij’ whereas ‘Sokur’ has the smallest content of reducing sugars in post-harvest tubers. Protein content ranged from 1.02% to 2.77% with the highest accumulation in cv. ʻSokurʼ. Content of ascorbic acid (vitamin C) ranged from 6.3 mg/100 g FW in ʻKrasa Meŝeryʼ to 26.6 mg/100 g FW in cv. ʻKrasavchikʼ. Carotenoids content ranged from 0.157 mg/100 g FW in cv. ‘Nayada’ to 0.645 mg/100 g FW in cv. ʻGrandʼ. Content of anthocyanins in potato ranged from 1.04 mg/100g FW (not colored tubers of cv. ʻKrasa Meŝeryʼ) to 283.04 mg/100g FW (colored tubers of cv. ʻFioletovyiʼ). The nutritional value of tubers (content of dry matter, sugars, starch and protein) was determined to a greater extent (38-49%) by varietal characteristics, rather than by meteorological conditions in vegetation period. The content of vitamin C, carotenoids, protein and anthocyanins varied depending on the year. The highest content of dry matter, starch and carotenoids was noted in tubers harvested in 2019, marked by low temperatures and precipitation deficit in growing season. The conditions of 2020 with low temperatures and excess precipitation were the most favorable for anthocyanin’s accumulation in potato tubers while not for other biochemical parameters. Of the cultivars, ʻSokurʼ had the highest content of dry matter, protein and starch. Cv. ʻFioletovyiʼ had small starch content and high level of anthocyanins. Cv. ʻPlamyaʼ can be recommended for potato products manufacturing due to dry matter content above 20% and reducing sugars content 0.24%..

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“…This confirmed the data of O.V. Polivanova and E.M. Gins (2019) [44] that tubers with colored flesh contain the maximum amount of phenolic compounds.…”

Section: Resultssupporting

confidence: 91%

Section: Discussionsupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Biochemical Composition of Tubers of New Russian Potato Cultivars Depending on Growing and Storage Conditions

Solovyeva,

Rogozina,

Chalaya

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…Assay of anthocyanins was done according to Polivanova and Gins (2019) where two grams of fresh samples were weighed in a glass tube followed by the addition of 5 ml of extracting solution (80% ethanol) and sonicated for 10 min. Extraction was repeated using 5 ml of 80% ethanol and refrigerated overnight at 4  C protected from light.…”

Section: Anthocyanin Content Determinationmentioning

confidence: 99%

Effects of sweetpotato (Ipomoea batatas) puree on bread shelf-life

Laura¹,

George²,

Michael³

et al. 2022

Afr. J. Food Sci.

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Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p<0.05) levels of phytochemical contents limiting their inhibition.

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“…Potatoes are an important food crop valuable as a food product containing antioxidant substances such as anthocyanins. Due to its high prevalence, pigmented potatoes can serve as a source of natural anthocyanins [1]. Anthocyanins (from Greek anthos -color, and kyanos -blue) or anthocyans are an extensive group of water-soluble plant pigments that determine red, blue and purple colors of fruits, flowers, leaves and other parts of plants.…”

Section: Introductionmentioning

confidence: 99%

Study of Anthocyanins in Tubers of Potato Hybrids (Solanum Tuberosum L.) of Primorsky Krai Selection

Kim¹,

Vozniuk²,

Волков³

et al. 2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)

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In the presented study, using liquid chromatography and second-order mass spectrometry methods, anthocyanins were identified and their content was determined in promising potato hybrids bred by the FSBSI "FSC of Agricultural Biotechnology of the Far East named after A.K Chaika". This work aimed to determine the qualitative composition and quantitative content of anthocyanins in tubers of potato hybrids for cultivation and selection in the Russian Far East. Anthocyanin profiles were analyzed by the method of double identification: by the retention time on the reverse phase column C18 with detection in the wavelength range of 400-700 nm and by the method of second-order mass spectrometry in the positive ionization mode with subsequent fragmentation of ions. As a result of second-order mass spectrometry in tubers of potato hybrids in the determination of anthocyanins, it was found that the most common were petunidin-3-arabinoside and pelargonidin-3-glucoside: they were identified in all studied samples. The highest content of anthocyanins was noted in the varieties with purple peel and yellow pulp with pigment spots: Pri-15-12-14 and Pri-14-52-2. Samples with pink skin of tubers were distinguished by a high content of pelargonidine-3-glucoside (98.2-190.4 mg/kg).

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Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role

Cited by 9 publications

References 58 publications

Biochemical Composition of Tubers of New Russian Potato Cultivars Depending on Growing and Storage Conditions

Biochemical Composition of Tubers of New Russian Potato Cultivars Depending on Growing and Storage Conditions

Effects of sweetpotato (Ipomoea batatas) puree on bread shelf-life

Study of Anthocyanins in Tubers of Potato Hybrids (Solanum Tuberosum L.) of Primorsky Krai Selection

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