Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”

Abstract

The antioxidant content and the antioxidant capacity of both hydrophilic and lipophilic antioxidant extracts from four "early potato" cultivars, grown in two different locations (Racale and Monteroni), were examined. There was a considerable variation in carotenoid content and weak differences in the ascorbic acid concentration of the examined cultivars of "early potato" and between the harvested locations. An increase in both methanol/water (8:2 v/v) and phosphate buffer soluble (PBS) free phenols (70%) and bound phenols (28%) in the extracts from the cultivars grown at Racale site was found and discussed. Examination of individual phenols revealed that chlorogenic acid and catechin were the major phenols present in potato tuber extracts; a moderate amount of caffeic acid and ferulic acid was also detected. The total equivalent antioxidant capacity (TEAC) was higher in the Racale extracts and a highly positive linear relationship ( R (2) = 0.8193) between TEAC values and total phenolic content was observed. The oxyradical scavenging capacity (TOSC) of methanol/water and PBS extracts of peel and whole potatoes against the reactive oxygen species (ROS) peroxyl radicals, peroxynitrite, and hydroxyl radicals was also analyzed. A highly significant linear correlation ( R (2) = 0.9613) between total antioxidant capacity (as a sum of peroxyl radicals + peroxynitrite) and total phenol content of methanol/water extracts was established. Moreover, proliferation of human mammalian cancer (MCF-7) cells was significantly inhibited in a dose-dependent manner after exposure to potato extracts. These data can be useful for "early potato" tuber characterization and suggest that the "early potato" has a potential as a dietary source of antioxidants.

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

“…Due to their high potassium content, potatoes are no longer stigmatized as a simple starch-containing vegetable in the context of the School Lunch Program Healthy Hunger-Free Act of 2010 but instead considered as a valuable source for the mineral [68,74]. Despite micronutrients such as vitamin C and selenium, the phenol fraction seems to be the most important contributor to the antioxidant capacity of potatoes [75].…”

Expression Profiles of Genes Involved in the Carotenoid Biosynthetic Pathway in Yellow-Fleshed Potato Cultivars (Solanum tuberosum L.) from South Korea

“…In addition, Roberts et al [32] have reported that the consumption of unpeeled cooked potatoes significantly increases lipid metabolism and antioxidant activity in cholesterol-fed rats. Potato extracts also significantly inhibit the proliferation of human breast cancer cells, via MCF-7, in a dose-dependent manner [26]. Although potato is not known as a source of provitamin A, e.g., β-carotene and β-cryptoxanthin [37], some yellow-fleshed cultivars contain a noticeable amount of lutein or zeaxanthin.…”

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

“…Potato is a good source of polyphenolics and carotenoids, particularly the pigmented or coloured varieties (Brown, 2005;Camire, Kubow, & Donnelly, 2009;Lachman & Hamouz, 2005;Tsao, 2009). As such, the antioxidant activity of these components in potatoes has been a focus of past studies (Al-Saikhan, Howard, & Miller, 1995;Han, Sekikawa et al, 2006;Lachman & Hamouz, 2005;Lachman, Hamouz, Orsak, Pivec, & Dvorak, 2008;Lachman et al, 2009;Leo et al, 2008;Nara, Miyoshi, Honma, & Koga, 2006;Reddivari, Hale, & Miller, 2007;Singh & Rajini, 2008). In rat studies, anthocyanins from both the red and purple pigmented potatoes showed protective effects against D-galactosamine or acetaminophen-induced liver damage (Han, Hashimoto et al, 2006;Han, Sekikawa et al, 2006;Han, Shimada, Sekikawa, & Fukushima, 2007;Ohba et al, 2007).…”