Variability of Phytonutrient Content of Potato in Relation to Growing Location and Cooking Method

Abstract

Potato has a defined complement of metabolites that contribute to the human diet. Among these are the carotenoids and anthocyanins.

Carotenoids in potatoes - a short overview

“…The more intensely yellow-fleshed genotypes, which may look orange, at the higher extremes are at levels above 10.0 mg/kg FW. The highest level was published as 26.0 mg/kg FW in diploid germplasm derived from South American Papa Amarilla cultivars (Brown et al 2008). New yellowish-orange-fleshed potato cultivars such as Inca-no-hitomi with very high carotenoid contents (5.67 mg/kg FW) are now developed (Kobayashi et al 2008).…”

“…Potato cultivars with white flesh contained less carotenoids as compared to cultivars with yellow or orange flesh. Total carotenoids content was reported in the range of 0.50-3.50 mg/kg FW and 8.00-20.0 mg/kg FW, respectively, in white-and yellow-fleshed potato cultivars (Brown et al 2008). Researchers have been able to increase carotenoids content considerably using transgenic approaches.…”

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“…Anthocyanin, the phytochemical which appears in various potato varieties, known especially for its health promoting effects in red wine, have a strong effects because their antioxidant properties [1,2]. The health promoting properties of anthocyanin are determined by its antioxidant capacity [3,4,5,6]. The health promoting features are for example protection against degenerative illnesses and boosting the immune system [4,7,8].…”

“…The protein from potato tubers are ones of the most digestible vegetal proteins. Also, because of the mineral elements high content of the potato, it helps in maintaining a good equilibrium of human body acidity [3,4,6]. Interesting are the special sensorial properties of the purple potatoes (color, taste and flavor) dues to their polyphenols composition and content [3,14,19].…”

Effect of cultivar, flesh colour, locality and year on carotenoid content in potato tubers

“…Potato cultivars with white flesh contain less carotenoids as compared to cultivars with yellow or orange flesh. Total carotenoids content was reported in the range of 50-350 µg/100 g of fresh matter (FM) and 800-2000 µg/100 g FM, respectively, in white-and yellow-fleshed potato cultivars (Brown et al 2008).The concentration of carotenoids is affected by several factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions (Kotíková et al 2007, Ezekiel et al 2013, Hejtmánková et al 2013) and environmental factors (Valcarcel et al 2015). In recent years there has been a growing interest, especially among fans of a healthy diet, in cultivars with coloured flesh, which are an important source of anthocyanins, and thus popularity of these cultivars is spreading in the world fairly quickly (Lachman et al 2012, Hamouz et al 2014.…”