Evaluation of primary and secondary metabolites in selected varieties of potatoes.

Abstract

The aim of study was to determine primary and secondary metabolites in selected varieties of potatoes. Potatoes (Solanum tuberosum L.) are good source of bioactive compounds, mainly phenols as one of the most important components. The chemical composition with reducing sugar, starch, ascorbic acid, total polyphenol and flavonoid content were analyzed in five potato varieties (Agria, Marabel, Red Anna, Picasso, Princess). Values of dry matter content ranged from 20.34 to 23.64%. In terms of tubers storage, its content above 20% is required. The highest level of starch was detected in variety Princess (16.82%). The lowest reducing sugar content was recorded by variety Marabel (0.08%). Similarly, low values reached varieties Princess (0.12%), Agria (0.14) and Red Anna (0.16%). These would be appropriate to use for food processing and for production of fried potato chips or fries. Variety Red Anna reached the highest amount of vitamin C (73.72 mg.kg-1). The lower levels of this vitamin showed tubers of varieties Picasso (35.02 mg.kg-1) and Princess (36.89 mg.kg-1). The antioxidant activity was measured with radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenic assay. Potato varieties contained high levels of total polyphenols (0.474 – 1.550 mg GAE per dry weight) and flavonoids (1.407 – 15.933 μg QE per dry weight). The consumption of potatoes can provide nutritional value along with antioxidant potential that can be helpful for proper functioning of the body physiological systems. Statistical evaluation by the single factor analysis of variance detected high significant impact of variety on the content of all the analytical parameters in evaluated varieties of potato tubers.

The biological and physiological responses of Leptinotarsa decemlineata Say (Col. Chrysomelidae) to different potato cultivars

“…8,22 This discrepancy may be due to differences in the experimental conditions such as temperature and relative humidity or genetic differences among the beetle strains used. Additionally, the amount of total flavonoid content measured in the leaves of Agria cultivar in this study was higher than that obtained in tubers of the same cultivar by Mareček et al 32 This difference could be attributed to the growing stage of the cultivar. This is because fluctuations of the secondary metabolite contents depend on the growing age and stage of potato cultivars, 32 besides the sample preparation method and type of solvent extraction.…”

“…Three technical replications were carried out for each cultivar. The sample preparation of flavonoids and phenolic compounds were conducted according to the method of Mareček et al 32 with a slight modification. Briefly, 2.5 g of milled leaves were extracted in 100 mL of 80% ethanol using a rotary evaporator at room temperature for 20 h, then centrifuged at 4000 × g for 20 min.…”

Physico-chemical properties of selected Irish potato varieties grown in Kenya

“…Sucrose concentration ranged between 62 and 115 mg/100 g with Dutch robjin recording the highest content and Unica the least. Total reducing sugars ranged between 97.75-107.53 mg/100 g which compared positively with the range of 80-250 mg/100 g observed by Mareček et al (2016).…”

“…In addition to acrylamide formation, high reducing sugar content leads to production of dark-coloured, bitter fries and crisps which are undesirable (Clasen et al, 2016). A limit of 200 mg/100 g is recommended for tubers intended for processing (Mareček et al, 2016). All three varieties…”

A Total Content of Phenolic Compounds in the Ethanol Extracts of Galega Officinalis L. and G. Orientalis Lam.

“…(Soobratee et al, 2005;Piluzza and Bullitta, 2011). Numerous studies described the good or high linear correlation between the concentration of phenolic compounds and antioxidant capacity determined by the DPPH-method (Mareček et al, 2016;Ivanišova et al, 2017). This suggests that phenolic content could be used as an indicator of antioxidant properties of the plants (Piluzza and Bullitta, 2011).…”