Relating genes in the biosynthesis of the polyphenol composition of Andean colored potato collection

Abstract

The objective of this study was to evaluate total antioxidant capacity (TAC), total phenolic content (TPH), and the identification of anthocyanidin and polyphenolic compounds in 13 colored potatoes collected from the Andean region of Bolivia, and understand how the chemical composition correlated with the botanical classification and molecular characterization of genes, ans (anthocyanidin synthase) and stan1 (Solanum tuberosum anthocyanidin synthase), associated with the synthesis of anthocyanidins. The results show the existence of a limited correlation between botanical classification, based on morphological identification and polyphenol composition. No association between genetic grouping of the ans and stan genes and botanical classification was found. However, it was possible to identify a correlation between the ans gene clades and the levels of anthocyanidins as well as of other polyphenols. Thus, this result confirms the concept that potato color can be used in the search for high polyphenol potato cultivars.

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

“…As part of a larger research program in antioxidants in Bolivian foods, 32 35 South American wines were analyzed with different methods to evaluate their antioxidant capacity, phenolic content, resveratrol, and main saccharides. As Bolivian wineries are mainly situated at 2000 m.a.s.l., the high altitude has an impact on the wine's chemical properties, as shown in Figures 5 and 6.…”

Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia

“…After hydrolysis of the extract, the main anthocyanidins malvidin, cyanidin and pelargonidin were quanti ed for the rst time in Isaño. these anthocyanidins are also present in various fruits, berries, tubers, vegetables, wines and owers, and they are responsible for the red to blue colour [30,31,32]. Colored potatoes 0,2-7,0 1,0-10,0 8,0-17,0 2,0-19,0 [31,35] The methods presented a high correlation between FRAP and ABTS with the content of phenols and total avonoids, it was also found a positive correlation of the ABTS, FRAP, TPH and TF with malvidin, cyanidin and pelargonidin, while all of these methods showed negative correlations with the concentration of total carotenoids.…”

“…these anthocyanidins are also present in various fruits, berries, tubers, vegetables, wines and owers, and they are responsible for the red to blue colour [30,31,32]. Colored potatoes 0,2-7,0 1,0-10,0 8,0-17,0 2,0-19,0 [31,35] The methods presented a high correlation between FRAP and ABTS with the content of phenols and total avonoids, it was also found a positive correlation of the ABTS, FRAP, TPH and TF with malvidin, cyanidin and pelargonidin, while all of these methods showed negative correlations with the concentration of total carotenoids. These results could indicate that there is a trend related to color where darker (purple) cultivars have higher antioxidant capacity and anthocyanins but low carotenoid concentrations and conversely for lighter (yellow) cultivars.…”

Antioxidant potential and fatty acid profile of different canihua (Chenopodium pallidicaule) cultivars, raised in Bolivian Altiplano

“…The mixture was centrifuged in a Centurion Scientific K241 Medium Primemachine with an BRK5206 rotor (Centurion Scientific Ltd., Chichester, United Kingdom) at 20,000 g for 30 min at 4℃, and then the aspirated supernatant was stored at -80℃. The supernatants were further subjected to analysis of TAC, TPH and TF, as described previously (Peñarrieta et al 2011;Tejeda et al 2014). (Re et al 1999) and FRAP method modified by Benzie et al (1996).…”