Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)

Abstract

Potatoes (Solanum tuberosum L.) are one of the most valuable agricultural crops, and the flesh of these tubers provides various classes of healthy compounds important for human nutrition. This work presents the results of a joint analysis of different chemical classes of compounds which provided insights on the metabolic characterization of pigmented and non-pigmented potato varieties collected from Italy. The identification of common or individual metabolic characteristics across the omic datasets (antioxidants, total polyphenolic content, polyphenols, and sugars) is conducted by Joint and Individual Variation Explained (JIVE), a data fusion multivariate approach. The common part of the multivariate model allowed the separation between non-pigmented and pigmented samples. Polyphenolic compounds were mainly responsible for the separation between purple-fleshed and red-skinned potatoes. An additional detailed analysis of the anthocyanin composition, including the acylated anthocyanins, allowed to pinpoint the diversities between the pigmented potato groups. Furthermore, the presence of an appreciable amount of hydroxycinnamic acids and anthocyanins in the purple-fleshed varieties, which are also characterized by a lower content of sugars, is found. Our results provide scientific evidence for the promotion of promising potato cultivars, which are characterized by a remarkable amount of various health benefit compounds.

Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC–MS Analysis with Optimized Ultrasound-Assisted Extraction

“…Petunidin and malvidin derivatives dominated the purple varieties, while pelargonidin derivatives dominated the red varieties [41]. In addition, purple clones contained mainly anthocyanin glycosides, namely malvidin-3-pcoumaroyl-rutinoside-5-glucoside [42]. Our study also reached the same conclusion.…”

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

“…Among phenolics (5.9-155 µg/g dry weight) [43], chlorogenic acid (2.1-66.5 µg/g dry weight), known for its beneficial health impact-promoting effect, is the predominant phenolic acid in the inner flesh [44]. Phenolics are distributed in tubers in descending order as follows: peel > outer part flesh > inner part flesh.…”

“…(Generally, topics related to purple cultivars are not included in this review). In addition to chlorogenic acid, neochlorogenic, cryptochlorogenic, caffeic, ferulic, vanillic, gallic, and protocatechuic acid (phenolic acids), (+)-catechin (flavan-3-ols), kaempferol 3-O-rutinoside, quercetin-3-O-rutinoside, quercetin-3-O-sophoroside (flavonols), and vanillin have been found in potatoes, and their presence and amount depend on the cultivar [43,44] and maturity [45], as well as many other factors.…”

Different doses of UV-B radiation affect pigmented potatoes’ growth and quality during the whole growth period

“…In the world, the potato ( Solanum tuberosum L.) was the most essential noncereal food. Pigmented potatoes were rich in anthocyanins, flavonoids, chlorogenic acid, vitamin C, total phenols, and other phenolic substances ( Li et al., 2021b ; Navarre, 2021 ; Ceci et al., 2022 ), which have the functions of reduced cholesterol and controlled blood pressure circulation ( Kaspar et al., 2011 ). Terpenoids and phenylpropanoids were the main types of plant secondary metabolism.…”