Antioxidant Profiling of Native Andean Potato Tubers (Solanum tuberosum L.) Reveals Cultivars with High Levels of β-Carotene, α-Tocopherol, Chlorogenic Acid, and Petanin

Abstract

The antioxidant profile of 23 native Andean potato cultivars has been investigated from a human nutrition perspective. The main carotenoid and tocopherol compounds were studied using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) and a fluorescence detector, respectively, whereas polyphenols (including anthocyanins in colored tubers) were identified by means of both HPLC-mass spectrometry and HPLC-DAD. Antioxidant profiling revealed significant genotypic variations as well as cultivars of particular interest from a nutritional point of view. Concentrations of the health-promoting carotenoids, lutein and zeaxanthin, ranged from 1.12 to 17.69 microg g(-1) of dry weight (DW) and from 0 to 17.7 microg g(-1) of DW, with cultivars 704353 and 702472 showing the highest levels in lutein and zeaxanthin, respectively. Whereas beta-carotene is rarely reported in potato tubers, remarkable levels of this dietary provitamin A carotenoid were detected in 16 native varieties, ranging from 0.42 to 2.19 microg g(-1) of DW. The amounts of alpha-tocopherol found in Andean potato tubers, extending from 2.73 to 20.80 microg g(-1) of DW, were clearly above the quantities generally reported for commercial varieties. Chlorogenic acid and its isomers dominated the polyphenolic profile of each cultivar. Dark purple-fleshed tubers from the cultivar 704429 contained exceptionally high levels of total anthocyanins (16.33 mg g(-1) of DW). The main anthocyanin was identified as petanin (petunidin-3-p-coumaroyl-rutinoside-5-glucoside). The results suggest that Andean potato cultivars should be exploited in screening and breeding programs for the development of potato varieties with enhanced health and nutritional benefits.

Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour

“…In our earlier experiments (Hamouz et al 2010) we discovered that stress conditions in the cultivation of potatoes, including drought stress, may show an increased content of phenolic compounds. Our observation of increase in CA due to drought stress is supported by the results of André et al (2007) who found in experiments that their responses to drought stress were highly cultivar-specific. The antioxidant contents of the yellow tuber-bearing cultivars (Sipancachi and SS-2613) were weakly affected by the drought y -yellow; w -white; p -purple; r -red.…”

“…Also André et al (2007André et al ( , 2009 indicate that the contents of total phenolics and individual phenolic compounds, most of which is represented by chlorogenic acid, were significantly influenced by various factors such as genotype of potato cultivars with yellow, red and purple flesh. Influence of location.…”

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

“…However, recent studies have placed potato into the perspective of an antioxidant-rich crop. More precisely, potatoes contain phenolic compounds including hydroxycinnamic acids, the predominant being chlorogenic acid (André et al, 2007b, Brown, 2005 and flavonoids, for example www.intechopen.com catechin, epicatechin and anthocyanins. Potato contains low amounts of carotenoids, such as -carotene (Brown, 2005), indicating that potato is not a good source of pro-vitamin A carotenes; more important are the oxygenated carotenoids, the xantophylls, such as neoxanthin, violaxanthin, antheraxanthin, lutein and zeaxanthin (Griffiths et al, 2007).…”

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

“…Antioxidant profiling of native Andean potato tubers revealed higher levels of carotenoids and polyphenolics including chlorogenic acid and the anthocyanin petanin (also known as petunidin-3-(p-coumaroylrutinoside)-5-glucoside), the latter was reported to be exceptionally high in darkpurple-fleshed cultivars (Andre et al, 2007). Genotypic variation was also found to be the predominant factor affecting the contents of phenolics and carotenoids, compared to other parameters such as location and year (Hamouz et al, 2010;Lachman et al, 2009;Reddivari, Hale, & Miller, 2007;Wegener, Jansen, Juergens, & Schuetze, 2009).…”