Plant Soil Environ., 2019, 65(7):355-360 | DOI: 10.17221/195/2019-PSE

Chlorogenic acid content in potato tubers with colored flesh as affected by a genotype, location and long-term storageOriginal Paper

Matyáš Orsák1, Karel Hamouz2, Jaromír Lachman*,1, Pavel Kasal3
1 Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
2 Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
3 Potato Research Institute, Ltd., Havlíčkův Brod, Czech Republic

In three-year field experiments, the effect of genotype, flesh color, site conditions and storage on chlorogenic acid content (CAC) in tubers of potato cultivars with purple or red flesh was compared to yellow-fleshed cv. Agria. The results confirmed the significant effect of genotype on CAC. The highest CAC was characteristic on a three-year mean for the purple-fleshed cv. Vitelotte (769.5 mg/kg fresh weight (FW)), i.e. 1.19-2.6 times higher than in the other cultivars. In regard to the effect of flesh color, significantly higher mean CAC levels have been shown for the red-fleshed (2.8 times) and purple-fleshed (3.16 times) cultivars in comparison with cv. Agria (148 mg/kg FW). At the Uhříněves location with a warmer climate and frequent dry periods as compared to the second Valečov location, a higher CAC (1.18 times) was found. Cold storage (4°C, 6 months) resulted in a significant CAC increase varying from 33.2% in the Blaue St. Galler cultivar to 210.6% in the Vitelotte cultivar among all eight evaluated color-fleshed cultivars. On the other hand, the effect of storage on CAC was not evident in the yellow-fleshed Agria cultivar (inconclusive difference against CAC after harvest).

Keywords: Solanum tuberosum L.; integrated cultivation; phenolic acid; stored cultivars; drought stress

Published: July 31, 2019  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Orsák M, Hamouz K, Lachman J, Kasal P. Chlorogenic acid content in potato tubers with colored flesh as affected by a genotype, location and long-term storage. Plant Soil Environ.. 2019;65(7):355-360. doi: 10.17221/195/2019-PSE.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Akyol H., Riciputi Y., Capanoglu E., Caboni M.F., Verardo V. (2016): Phenolic compounds in the potato and its byproducts: An overview. International Journal of Molecular Sciences, 27: 835. Go to original source... Go to PubMed...
    2. Al-Weshahy A., El-Nokety M., Bakhete M., Rao V. (2013): Effect of storage on antioxidant activity of freeze-dried potato peels. Food Research International, 50: 507-512. Go to original source...
    3. André C.M., Schafleitner R., Guignard C., Oufir M., Aliaga C.A., Nomberto G., Hoffmann L., Hausman J.F., Evers D., Larondelle Y. (2009): 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.). Journal of Agricultural and Food Chemistry, 57: 599-609. Go to original source... Go to PubMed...
    4. Blessington T., Nzaramba M.N., Scheuring D.C., Hale A.L., Reddivari L., Miller J.C.Jr. (2010): Cooking methods and storage treatments of potato: Effects on carotenoids, antioxidant activity, and phenolics. American Journal of Potato Research, 87: 479-491. Go to original source...
    5. Delgado E., Sulaiman M.I., Pawelzik E. (2001): Importance of chlorogenic acid on the oxidative potential of potato tubers of two German cultivars. Potato Research, 44: 207-218. Go to original source...
    6. Escuredo O., Seijo-Rogríguez A., Rodríguez-Flores M.S., Míguez M., Seijo M.C. (2018): Influence of weather conditions on the physicochemical characteristics of potato tubers. Plant, Soil and Environment, 64: 317-323. Go to original source...
    7. Ezekiel R., Singh N., Sharma S., Kaur A. (2013): Beneficial phytochemicals in potato - A review. Food Research International, 50: 487-496. Go to original source...
    8. Friedman M. (1997): Chemistry, biochemistry, and dietary role of potato polyphenols. A Review. Journal of Agricultural and Food Chemistry, 45: 1523-1540. Go to original source...
    9. Furrer A., Cladis D.P., Kurilich A., Manoharan R., Ferruzzi M.G. (2017): Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food Chemistry, 218: 47-55. Go to original source... Go to PubMed...
    10. Galani J.H.Y., Mankad P.M., Shah A.K., Patel N.J., Acharya R.R., Talati J.G. (2017): Effect of storage temperature on vitamin C, total phenolics, UPLC phenolic acid profile and antioxidant capacity of eleven potato (Solanum tuberosum) varieties. Horticultural Plant Journal, 3: 73-89. Go to original source...
    11. Ji X.H., Rivers L., Zielinski Z., Xu M., MacDougall E., Stephen J., Zhang S.C., Wang Y.W., Chapman R.G., Keddy P., Robertson G.S., Kirby
    12. Külen O., Stushnoff C., Holm D.G. (2013): Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones. Journal of the Science of Food and Agriculture, 93: 2437-2444. Go to original source... Go to PubMed...
    13. Lachman J., Hamouz K., Orsák M., Pivec V., Hejtmánková K., Pazderů K., Dvořák P., Čepl J. (2012): Impact of selected factors - Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chemistry, 133: 1107-1116. Go to original source...
    14. Lachman J., Hamouz K., Musilová J., Hejtmánková K., Kotíková Z., Pazderů K., Domkářová J., Pivec V., Cimr J. (2013): Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour flesh. Food Chemistry, 138: 1189-1197. Go to original source... Go to PubMed...
    15. Lewis C.E., Walker J.R.L., Lancaster J.E. (1999): Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L.) tubers. Journal of the Science of Food and Agriculture, 79: 311-316. Go to original source...
    16. Plazas M., López-Gresa M.P., Vilanova S., Torres C., Hurtado M., Gramazio P., Andújar I., Herráiz F.J., Bellés J.M., Prohens J. (2013): Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: Fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning. Journal of Agricultural and Food Chemistry, 61: 8871-8879. Go to original source... Go to PubMed...
    17. Reyes L.F., Miller J.C., 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. American Journal of Potato Research, 81: 187-193. Go to original source...
    18. Riciputi Y., Diaz-de-Cerio E., Akyol H., Capanoglu E., Cerretani L., Caboni M.F., Verardo V. (2018): Establishment of ultrasoundassisted extraction of phenolic compounds from industrial potato by-products using response surface methodology. Food Chemistry, 269: 258-263. Go to original source... Go to PubMed...
    19. Stushnoff C., Holm D., Thompson M.D., Jiang W., Thompson H.J., Joyce N.I., Wilson P. (2008): Antioxidant properties of cultivars and selections from the Colorado potato breeding program. American Journal of Potato Research, 85: 267-276. Go to original source...
    20. Valiñas M.A., Lanteri M.L., Ten Have A., Andreu A.B. (2017): Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena). Food Chemistry, 229: 837-846. Go to original source... Go to PubMed...
    21. Zarzecka K., Gugała M., Sikorska A., Mystkowska I., Baranowska A., Niewęgłowski M., Dołęga H. (2019): The effect of herbicides and biostimulants on polyphenol content of potato (Solanum tuberosum L.) tubers and leaves. Journal of the Saudi Society of Agricultural Sciences, 18: 102-106. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content