Plant Soil Environ., 2008, 54(1):1-6 | DOI: 10.17221/2779-PSE

Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

J. Lachman1, K. Hamouz2, M. Šulc1, M. Orsák1, P. Dvořák2
1 Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
2 Department of Crop Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic

The aim of this study was to determine the total phenolic (TP) content and antioxidant activity (AA) in yellow (cvs. Impala, Karin, Dita, Saturna) and purple-fleshed (cvs. Valfi, Violette) potatoes grown in the Czech Republic in 2004 in four locations in precise field trials. TP content was determined by Folin-Ciocalteau assay and AA by DPPH assay both in freeze-dried tuber matter. Results showed a statistical significant difference in TP content and AA between yellow and purple-fleshed potatoes. Purple-fleshed cultivars showed higher TP content (by 60%) than yellow-fleshed cultivars; AA in purple-fleshed cultivars was twice as high as in yellow-fleshed potatoes. A medium linear correlation between TP and AA was found ( r2 = 0.747). Average TP content in yellow-fleshed cultivars was 2.96 GAE (g of gallic acid per kg dm); in purple-fleshed cultivars it was 4.68 GAE. Average AA in yellow-fleshed cultivars was 11.26 EAA (mg of ascorbic acid per 100 g dm) and in purple-fleshed cv. 24.79 EAA. Purple-fleshed potatoes showed a lower variation among localities (only 6%). Hence, regarding a relatively high potato intake by Czechs (72 kg per capita a year), contribution of potatoes, especially purple-fleshed, to total antioxidants intake should be considered.

Keywords: potato; Solanum tuberosum L.; antioxidant activity; phenolics; DPPH assay; Folin-Ciocalteau assay

Published: January 31, 2008  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Lachman J, Hamouz K, Šulc M, Orsák M, Dvořák P. Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic. Plant Soil Environ. 2008;54(1):1-6. doi: 10.17221/2779-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. Asami D.K., Hong Y.J., Barrett D.M., Mitchell A.E. (2003): Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J. Agric. Food Chem., 51: 1237-1241. Go to original source... Go to PubMed...
    2. Brown C.R. (2005): Antioxidants in potato. Am. J. Potato Res., 82: 163-172. Go to original source...
    3. Brown C.R., 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. Go to original source...
    4. Brown C.R., Wrolstad R., Durst R., Yang C.P., Clevidence B. (2003): Breeding studies in potatoes containing high concentrations of anthocyanins. Am. J. Potato Res., 80: 241-249. 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 Res., 44: 207-218. Go to original source...
    6. Eichhorn S., Winterhalter P. (2005): Anthocyanins from pigmented potato (Solanum tuberosum L.) cultivars. Food Res. Intern., 38: 943-948. Go to original source...
    7. Friedman M. (1997): Chemistry, biochemistry, and dietary role of potato polyphenolics. A review. J. Agric. Food Chem., 45: 1523-1540. Go to original source...
    8. Hamouz K., Lachman J., Dvořák P., Dušková O., Čížek M. (2007): Effect of conditions of locality, variety and fertilization on the content of ascorbic acid in potato tubers. Plant Soil Environ., 53: 252-257. Go to original source...
    9. Hamouz K., Lachman J., Vokál B., Pivec V. (1999): Influence of environmental conditions and type of cultivation on the polyphenolic and ascorbic acid content in potato tubers. Rostl. Výr., 45: 293-298.
    10. Kosieradzka I., Borucki W., Matysiak-Kata I., Szopa J., Sawosz E. (2004): Transgenic potato tubers as a source of phenolic compounds. Localization of anthocyanins in the peridermis. J. Anim. Feed Sci., 13: 87-92. Go to original source...
    11. Lachman J., Hamouz K., Orsák M., Pivec V. (2000): Potato tubers as a significant source of antioxidants in human nutrition. Rostl. Výr., 46: 231-236.
    12. Lana M.M., Tijskens L.M.M. (2006): Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes. Food Chem., 97: 203-211. Go to original source...
    13. Lewis C.E., Walker J.R.L, Lancaster J.E., Conner A.J. (1998): Light regulation of anthocyanin, flavonoid and phenolic acid biosynthesis in potato minitubers in vitro. Aust. J. Plant Physiol., 25: 915-922. Go to original source...
    14. Lugasi A., Almeida D.P.F., Dworschak E. (1999): Chlorogenic acid content and antioxidant properties of potato tubers as related to nitrogen fertilisation. Acta Aliment., 28: 183-195. Go to original source...
    15. Molyneux P. (2004): The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songkl. J. Sci. Technol., 26: 211-219.
    16. Niggeweg R., Michael A.J., Martin C. (2004): Engineering plants with increased levels of the antioxidant chlorogenic acid. Nat. Biotechnol., 22: 746-754. Go to original source... Go to PubMed...
    17. Pawelzik E., Delgado E., Poberezny J., Rogoziňska I. (1999): Effect of different climatic conditions on quality of certain German and Polish potato cultivars. In: 14 th Triennial Conf. EAPR, Sorrento, Italy.
    18. Reyes L.F., Miller J.C., Cisneros-Zevallos L. (2004): Environmental conditions influence the content and yield of anthocyanins and total phenolics in purpleand red-flesh potatoes during tuber development. Am. J. Potato Res., 81: 187-193. Go to original source...
    19. Reyes L.F., Miller J.C., 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. Go to original source...
    20. Ruberto G., Renda A., Daquino C., Amico V., Spatafora C., Tringali C., De Tommasi N. (2007): Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian grape cultivars. Food Chem., 100: 203-210. Go to original source...
    21. Šulc M., Lachman J., Hamouz K., Orsák M., Dvořák P., Horáčková V. (2007): Selection and evaluation of methods for determination of antioxidant activity of purple and red-fleshed potato varieties. Chem. Listy, 101: 584-591. (In Czech)
    22. Svoboda I., Divišová E. (2005): Potatoes. In: Report of the Ministry of Agriculture of the Czech Republic (Situation and development). Ministry of Agriculture of the Czech Republic, Prague. (In Czech)
    23. Žitňanová I., Ranostajová S., Sobotová H., Demelová D., Pecháň I., Ďuračková Z. (2006): Antioxidative activity of selected fruits and vegetables. Biologia, 61: 279-284. 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