Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L

Abstract

:The major anthocyanins, Ñavonoids and phenolic acids in the tubers (skin and Ñesh), Ñowers and leaves of 26 cultivars of Solanum tuberosum L with coloured skins and/or Ñesh have been identiÐed and quantiÐed using analytical HPLC. Red tubers contained mostly pelagonidin-3-(p-coumaroyl-rutinoside)-5-glucoside (200È2000 lg g~1 FW) plus lesser amounts of peonidin-3-(pcoumaroyl-rutinoside)-5-glucoside (20È400 lg g~1 FW). Light to medium purple tubers contained petunidin-3-(p-coumaroyl-rutinoside)-5-glucoside (1000È 2000 lg g~1 FW) plus small amounts of malvidin-3-(p-coumaroyl-rutinoside)-5-glucoside (20È200 lg g~1 FW) whilst dark purpleÈblack tubers contained similar levels of petunidin-3-(p-coumaroyl-rutinoside)-5-glucoside together with much higher concentrations of malvidin-3-(p-coumaroyl-rutinoside)-5-glucoside (2000È 5000 lg g~1 FW). Tuber Ñesh also contained chlorogenic acid (30È900 lg g~1 FW) and other phenolic acids plus low concentrations of Ñavonoids (0È 30 lg g~1 FW). Tuber skins showed much higher levels (1000È4000 lg g~1 FW) of chlorogenic acid. The major anthocyanins in Ñowers were present as the rutinosides or other glycosides of pelargonidin, petunidin and malvidin whilst glycosides of cyanidin and delphinidin were found in some Ñowers, together with many of the same phenolic acids as found in tubers. The commonest Ñavonoids included rutin, kaempferol-3-rutinoside and two quercetin-rhamnose-glucosides. Flowers and leaves contained higher concentrations of Ñavonoids which fell into two patterns, with some cultivars containing high concentrations of quercetin-3-glycosides, whilst others had much lower concentrations.1998 SCI. ( J Sci Food Agric 77, 45È57 (1998)

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

“…In the first method, an attempt was made to measure the quantity of original anthocyanins without the sample preparation process involving hydrolysis. Considering that red or pink potatoes (peel and tuber) contain pelargonidin-3-(pcoumaryolyrutinoside)-5-glucoside as the main anthocyanin component, while the purple or blue potatoes contain petunidin-3-(pcoumaroylrutinoside)-5-glucoside as the predominant anthocyanin (Lewis, Walker, Lancaster, & Sutton, 1998), we used pelargonidin-3-glucoside and petunidin-3-glucoside as standards to quantify the total anthocyanins in these 20 potato clones (Table 1). Among the red or pink potatoes, clone 15 contained the highest amount of anthocyanins, with a total of 25.79 mg/g dry weight in peel, 14.42 mg/g in tuber, and 10.82 mg/g in granule (measured as pelargonidin-3-glucoside equivalents).…”

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

“…Published data on the degree of variation of antioxidant activity or phenolic content of these native potatoes is not known. As indicated by various studies, colored potatoes provide a natural source of phytochemicals such as carotenoids, phenolic compounds, flavonoids, and anthocyanins (Lewis et al, 1998a;1998b;Reyes and Cisneros-Zevallos, 2003;Reyes et al, 2004) that help reduce the risk of chronic diseases, including cancer, agerelated neuronal degeneration, or cardiovascular diseases (Ames et al, 1993;Hercberg et al, 1998;Velioglu et al, 1998;Tamimi et al, 2002).…”

“…These include polyphenol, monohydric phenol, coumarin, flavonoid, tannin, and lignin (Lisinska and Leszczynski, 1989). Phenolic compounds such as chlorogenic, ferulic, caffeic, protocatechuic, and p-coumaric acids have been identified in red-or purple-fleshed potatoes (Lewis et al, 1998a). There are also small amounts o flavonoids such as rutin, quercetin, myricetin, naringenin, and kaempferol (Lewis et al, 1998b;Rodriguez-Saona et al, 1998;Reyes et al, 2005).…”

The effect of site conditions, variety and fertilization on the content of polyphenolsin potato tubers

“…Agria with the lowest TP content was significantly exceeded by Impala (by 51.8%), Magda (by 43.4%) and Marabel (by 40.3%) varieties. Lewis et al (1998) in agreement with our results found that purple-or red-fleshed cultivars had the flavonoid concentration twice higher than white-fleshed cultivars and had three to four times higher the concentration of phenolic acids. Reyes et al (2005) estimated the anthocyanin and total phenolic concentrations of different purple and red flesh potato genotypes in the range from 110 to 1740 mg cyanidin-3-glucoside per kg fresh weight and from 760 to 1810 mg chlorogenic acid per kg fresh weight, respectively.…”