Variability of Bioactive Substances in Potatoes (Solanum Tuberosum L.) Depending on Variety and Maturity

Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato va...

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Published inAgronomy (Basel) Vol. 12; no. 6; p. 1454
Main Authors Franková, Hana, Musilová, Janette, Árvay, Július, Harangozo, Ľuboš, Šnirc, Marek, Vollmannová, Alena, Lidiková, Judita, Hegedűsová, Alžbeta, Jaško, Edina
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.06.2022
Subjects
Acids
Anthocyanins
bioactive substances
Biological activity
Carotenoids
Chlorogenic acid
Flavonoids
Food
Harvest
High-performance liquid chromatography
Liquid chromatography
Maturity
Phytochemicals
Polyphenols
Potatoes
Proteins
Solanum tuberosum
Spectrophotometry
Statistical analysis
Vegetables
Japan
Germany
Slovakia
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Summary:Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, and Violet Queen) with various flesh and skin colors. To evaluate the impact of potato maturity on the analyzed parameters, potato samples were harvested in two different periods (1st harvest—July and 2nd harvest—September). Total anthocyanin and polyphenol contents were determined spectrophotometrically, and chlorogenic acid by the HPLC-DAD method. Varieties with a colored flesh (Magenta Love and Violet Queen) showed the highest content of bioactive substances. The maturity level significantly (p < 0.05) affected the total content of anthocyanins and polyphenols in potatoes. Early to medium early varieties (Belana and Magenta Love) showed an increase in chlorogenic acid content during maturation, while in other varieties, chlorogenic acid decreased due to higher maturity. In terms of the content of bioactive substances with a possible positive effect on human health, the consumption of potatoes with colored flesh could be recommended.
ISSN:2073-4395
2073-4395
DOI:10.3390/agronomy12061454