Antioxidant Activity, Total Phenolic and Total Flavonoid Content in Sixty Varieties of Potato (Solanum tuberosum L.) Grown in Ireland

Potato Research

Volumn 58, Issue 3, 2015, Pages 221-244

  Valcarcel, Jesus ^a,b   Reilly, Kim ^a   Gaffney, Michael ^a   O’Brien, Nora M ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antioxidant; DPPH; Flavonoids; Phenolics; Potato

Indexed keywords

EID: 84952987836     PISSN: 00143065     EISSN: 18714528     Source Type: Journal    
DOI: 10.1007/s11540-015-9299-z     Document Type: Article

References (56)

1. Andre CM, Ghislain M, Bertin P, Oufir M, Herrera Mdel R, Hoffmann L, Hausman JF, Larondelle Y, Evers D (2006) Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. J Agric Food Chem 55:366–378. doi:10.1021/jf062740i
2. Andre CM, Schafleitner R, Guignard C, Oufir M, Aliaga CA, Nomberto G, Hoffmann L, Hausman JF, Evers D, Larondelle Y (2008) Modification of the health-promoting value of potato tubers field grown under drought stress: emphasis on dietary antioxidant and glycoalkaloid contents in five native Andean cultivars (Solanum tuberosum L.). J Agric Food Chem 57:599–609. doi:10.1021/jf8025452
3. Beckman CH (2000) Phenolic-storing cells: keys to programmed cell death and periderm formation in wilt disease resistance and in general defence responses in plants? Physiol Mol Plant Pathol 57:101–110. doi:10.1006/pmpp.2000.0287
4. Bourke L (2012) Potatoes Research. Bord Bia. http://www.bordbia.ie/eventsnews/ConferencePresentations/2012/National%20Potato%20Conference%202012/Putting%20Potatoes%20Back%20on%20the%20Table%20-%20Lorcan%20Bourke,%20Bord%20Bia.pdf. Accessed 12.06.13
5. Brown C, Culley D, Yang C-P, Durst R, Wrolstad R (2005) Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines. J Am Soc Hortic Sci 130:174–180
6. Brown CR (2005) Antioxidants in potato. Am J Potato Res 82:163–172
7. Brown CR (2008) Breeding for phytonutrient enhancement of potato. Am J Potato Res 85:298–307. doi:10.1007/s12230-008-9028-0
8. Cabezas-Serrano AB, Amodio ML, Cornacchia R, Rinaldi R, Colelli G (2009) Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products. Postharvest Biol Technol 53:138–144. doi:10.1016/j.postharvbio.2009.03.009
9. Camire ME, Kubow S, Donnelly DJ (2009) Potatoes and human health. Crit Rev Food Sci Nutr 49:823–840. doi:10.1080/10408390903041996
10. Cornacchia R, Cabezas-Serrano AB, Amodio ML, Colelli G (2011) Suitability of 4 potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut product. Early cultivars. Am J Potato Res 88:403–412
11. Coulter BS, Lalor S (2008) Major and minor micronutrient advice for productive agricultural crops. Teagasc. http://www.agresearch.teagasc.ie/johnstown/Nutrient%20Advice%203rd%20edition.pdf. Accessed 12 June 2013
12. Chun OK, Kim D-O, Smith N, Schroeder D, Han JT, Lee CY (2005) Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J Sci Food Agric 85:1715–1724. doi:10.1002/jsfa.2176
13. del Mar Verde Mendez C, Rodriguez Delgado MA, Rodriguez Rodriguez EM, Diaz Romero C (2004) Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands). J Agric Food Chem 52:1323–1327. doi:10.1021/jf0345595
14. Deußer H, Guignard C, Hoffmann L, Evers D (2012) Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg. Food Chem 135:2814–2824. doi:10.1016/j.foodchem.2012.07.028
15. Dias J (2012) Nutritional quality and health benefits of vegetables: a review. Food Nutr Sci 3:1354–1374
16. Epps CT, Stenquist BP, Lowder KT, Blacker BC, Low RM, Eggett DL, Parker TL (2013) Synergistic endo- and exo-interactions between blueberry phenolic compounds, grape variety fractions, chocolate covered strawberries, and fruit smoothies. J Food Res 2:p33
17. Ezekiel R, Singh N, Sharma S, Kaur A (2013) Beneficial phytochemicals in potato—a review. Food Res Int 50:487–496. doi:10.1016/j.foodres.2011.04.025
18. Goupy P, Hugues M, Boivin P, Amiot MJ (1999) Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. J Sci Food Agric 79:1625–1634
19. Hamouz K, Lachman J, Hejtmánková K, Pazderu K, Cizek M, Dvorak P (2010) Effect of natural and growing conditions on the content of phenolics in potatoes with different flesh colour. Plant Soil Environ 56:368–374
20. Heidemann C, Schulze MB, Franco OH, van Dam RM, Mantzoros CS, Hu FB (2008) Dietary patterns and risk of mortality from cardiovascular disease, cancer, and all causes in a prospective cohort of women. Circulation 118:230–237. doi:10.1161/circulationaha.108.771881
21. Hu C, Tsao R, Liu R, Alan Sullivan J, McDonald MR (2012) Influence of cultivar and year on phytochemical and antioxidant activity of potato (Solanum tuberosum L.) in Ontario. Can J Plant Sci 92:485–493
22. Iacopini P, Baldi M, Storchi P, Sebastiani L (2008) Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content, in vitro antioxidant activity and interactions. J Food Compos Anal 21:589–598. doi:10.1016/j.jfca.2008.03.011
23. Ieri F, Innocenti M, Andrenelli L, Vecchio V, Mulinacci N (2011) Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin. Food Chem 125:750–759. doi:10.1016/j.foodchem.2010.09.009
24. Hamouz K, Lachman J, Čepl J, Dvořák P, Pivec V, Prášilová M (2007) Site conditions and genotype influence polyphenol content in potatoes. Hortic Sci 34:132–137
25. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha J-P, Pihlaja K, Kujala TS, Heinonen M (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962. doi:10.1021/jf990146l
26. Karadeniz F, Burdurlu HS, Koca N, Soyer Y (2005) Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish J Agric For 29:297–303
27. Lachman J, Hamouz K (2005) Red and purple coloured potatoes as a significant antioxidant source in human nutrition—a review. Plant Soil Environ 51:477
28. Lachman J, Hamouz K, Orsák M, Pivec V, Dvořák P (2008) The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes. Sci Hortic 117:109–114. doi:10.1016/j.scienta.2008.03.030
29. Leo L, Leone A, Longo C, Lombardi DA, Raimo F, Zacheo G (2008) Antioxidant compounds and antioxidant activity in “early potatoes”. J Agric Food Chem 56:4154–4163. doi:10.1021/jf073322w
30. Lewis CE, Walker JRL, Lancaster JE (1999) Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers. J Sci Food Agric 79:311–316. doi:10.1002/(sici)1097-0010(199902)79:2<311::aid-jsfa199>3.0.co;2-q
31. Lewis CE, Walker JRL, Lancaster JE, Sutton KH (1998) Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L. J Sci Food Agric 77:45–57. doi:10.1002/(sici)1097-0010(199805)77:1<45::aid-jsfa1>3.0.co;2-s
32. Li K, Park E, Lee H, Khu D, Love SL, Lim H (2006) Evaluation of potato varieties with high antioxidant activities by measuring phenolic acids in different tuber parts. Horticulture Environ Biotechnol 47:126–131
33. Lukaszewicz M, Matysiak-Kata I, Skala J, Fecka I, Cisowski W, Szopa J (2004) Antioxidant capacity manipulation in transgenic potato tuber by changes in phenolic compounds content. J Agric Food Chem 52:1526–1533. doi:10.1021/jf034482k
34. Makris DP, Boskou G, Andrikopoulos NK (2007) Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J Food Compos Anal 20:125–132. doi:10.1016/j.jfca.2006.04.010
35. Marinova R, Atanassova (2005) Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J Univ Chem Technol Metall 40:255–260
36. Meyer AS, Heinonen M, Frankel EN (1998) Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chem 61:71–75. doi:10.1016/S0308-8146(97)00100-3
37. Mulinacci N et al (2008) Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. J Agric Food Chem 56:11830–11837. doi:10.1021/jf801521e
38. Palafox-Carlos H, Gil-Chávez J, Sotelo-Mundo R, Namiesnik J, Gorinstein S, González-Aguilar G (2012) Antioxidant interactions between major phenolic compounds found in ‘Ataulfo’ mango pulp: chlorogenic, gallic, protocatechuic and vanillic acids. Molecules 17:12657–12664
39. Parr AJ, Bolwell GP (2000) Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J Sci Food Agric 80:985–1012. doi:10.1002/(sici)1097-0010(20000515)80:7<985::aid-jsfa572>3.0.co;2-7
40. Pesticide Control Service (2013). http://www.pcs.agriculture.gov.ie/. Accessed 12 June 2013
41. Pillai SS, Navarre DA, Bamberg J (2013) Analysis of polyphenols, anthocyanins and carotenoids in tubers from Solanum tuberosum group Phureja, Stenotomum and Andigena. Am J Potato Res 90:440–450
42. Pinelo M, Manzocco L, Nuñez MJ, Nicoli MC (2004) Interaction among phenols in food fortification: negative synergism on antioxidant capacity. J Agric Food Chem 52:1177–1180. doi:10.1021/jf0350515
43. Reddivari L, Hale A, Miller J (2007a) Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. Am J Potato Res 84:275–282. doi:10.1007/bf02986239
44. Reddivari L, Hale AL, Miller JC (2007b) Genotype, location, and year influence antioxidant activity, carotenoid content, phenolic content, and composition in specialty potatoes. J Agric Food Chem 55:8073–8079. doi:10.1021/jf071543w
45. Reyes LF, Miller JC, Cisneros-Zevallos L (2004) Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development. Am J Potato Res 81:187–193. doi:10.1007/bf02871748
46. Reyes LF, Miller JC, Cisneros-Zevallos L (2005) Antioxidant capacity, anthocyanins and total phenolics in purple- and red-fleshed potato (Solanum tuberosum L.) genotypes. Am J Potato Res 82:271–277. doi:10.1007/BF02871956
47. Rosenthal S, Jansky S (2008) Effect of production site and storage on antioxidant levels in specialty potato (Solanum tuberosum L.) tubers. J Sci Food Agric 88:2087–2092. doi:10.1002/jsfa.3318
48. Schijlen EGWM, de Vos CH R, van Tunen AJ, Bovy AG (2004) Modification of flavonoid biosynthesis in crop plants. Phytochemistry 65:2631–2648. doi:10.1016/j.phytochem.2004.07.028
49. Singleton VL, Rossi JA Jr (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
50. Soliman KM (2001) Changes in concentration of pesticide residues in potatoes during washing and home preparation. Food Chem Toxicol 39:887–891. doi:10.1016/S0278-6915(00)00177-0
51. Soto-Vaca A, Gutierrez A, Losso JN, Xu Z, Finley JW (2012) Evolution of phenolic compounds from color and flavor problems to health benefits. J Agric Food Chem 60:6658–6677. doi:10.1021/jf300861c
52. Trichopoulou A, Naska A, Costacou T (2002) Group DI Disparities in food habits across Europe. In: Proceedings—Nutrition Society of London. Cambridge Univ Press, pp 553–558
53. Valcarcel J, Reilly K, Gaffney M, O’Brien N (2014) Effect of genotype and environment on the glycoalkaloid content of rare, heritage, and commercial potato varieties. J Food Sci 79:T1039–T1048. doi:10.1111/1750-3841.12443
54. Valcarcel J, Reilly K, Gaffney M, O’Brien N (2015) Total carotenoids and l-ascorbic acid content in 60 varieties of potato (Solanum tuberosum L.) grown in Ireland. Potato Res 58:29–41
55. Wijngaard HH, Ballay M, Brunton N (2012) The optimisation of extraction of antioxidants from potato peel by pressurised liquids. Food Chem 133:1123–1130. doi:10.1016/j.foodchem.2011.01.136
56. Xu X, Li W, Lu Z, Beta T, Hydamaka AW (2009) Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes. J Agric Food Chem 57:10231–10238. doi:10.1021/jf902532q