Plant Soil Environ., 2014, 60(11):512-517 | DOI: 10.17221/596/2014-PSE

Effect of cultivar, flesh colour, location and year of cultivation on the glycoalkaloid content in potato tubersOriginal Paper

K. Hamouz1, K. Pazderů1, J. Lachman2, M. Orsák2, V. Pivec2, K. Hejtmánková1,2, J. Tomášek1, M. Čížek3
1 Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
2 Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
3 Potato Research Institute, Havlíčkův Brod, Czech Republic

In the three-year field trials (2009-2011) at two locations with different altitudes a total of 14 potato cultivars with different colour of flesh (yellow, white, red and purple) were grown. The content of total glycoalkaloids (TGA) was determined by HPLC. TGA content ranged from 18.8 to 102.4 mg/kg fresh matter and none of the cultivars reached the value of risk to human health. Conclusive and decisive influence on the content of the TGA was recorded in genotype. Individual cultivars reached 0.47 to 1.45 of the TGA content in the control cv. Agria. In terms of the colour of the flesh the highest TGA content was found in group of red-fleshed cultivars (1.53 × higher than the average of cultivars with yellow or white flesh); while red-fleshed cv. Rote Emma reached the absolutely lowest TGA content of 14 cultivars, which confirms the decisive role of genotype. On warm, dry habitats in the lowlands a higher TGA content was observed when compared with the amount raised in a typical potato field.

Keywords: Solanum tuberosum; yellow, white, red and purple flesh colour

Published: November 30, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Hamouz K, Pazderů K, Lachman J, Orsák M, Pivec V, Hejtmánková K, et al.. Effect of cultivar, flesh colour, location and year of cultivation on the glycoalkaloid content in potato tubers. Plant Soil Environ. 2014;60(11):512-517. doi: 10.17221/596/2014-PSE.
Download citation

References

  1. Friedman M. (2002): Tomato glycoalkaloids: Role in the plant and in the diet. Journal of Agricultural and Food Chemistry, 50: 5751-5780. Go to original source... Go to PubMed...
  2. Friedman M. (2006): Potato glycoalkaloids and metabolites: Roles in the plant and in the diet. Journal of Agricultural and Food Chemistry, 54: 8655-8681. Go to original source... Go to PubMed...
  3. Friedman M., Levin C.E. (2009): Analysis and biological activites of potato glycoalkaloids, calystegine alkaloids, phenolic compounds and anthocyanins. In: Singh J., Kaur L. (eds.): Advances in Potato Chemistry and Technology. Elsevier, Academic Press, Oxford, 127-161. Go to original source...
  4. Hamouz K., Lachman J., Pazderů K., Hejtmánková K., Cimr J., Musilová J., Pivec V., Orsák M., Svobodová A. (2013): Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour. Plant, Soil and Environment, 59: 465-471. Go to original source...
  5. Hamouz K., Lachman J., Dvořák P., Pivec V. (2005): The effect of ecological growing on the potatoes yield and quality. Plant, Soil and Environment, 51: 397-402. Go to original source...
  6. Hellenäs K.-E., Branzell C., Johnsson H., Slanina P. (1995): High levels of glycoalkaloids in the established swedish potato variety magnum bonum. Journal of the Science of Food and Agriculture, 68: 249-255. Go to original source...
  7. 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 of flesh. Food Chemistry, 138: 1189-1197. Go to original source... Go to PubMed...
  8. Peksa A., Golubowska G., Rytel E., Lisińska G., Aniolowski K. (2002): Influence of harvest date on glycoalkaloids contents of three potato varieties. Food Chemistry, 78: 313-317. Go to original source...
  9. Rytel E., Tajner-Czopek A., Aniolowska M., Hamouz K. (2013): The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato. Food Chemistry, 141: 2495-2500. Go to original source... Go to PubMed...
  10. Storey M. (2007): The harvest crop. In: Vreugdenhil D., Bradshaw J., Gebhardt Ch., Govers F., Mackerron D.K.L., Taylor M.A., Ross H.A. (eds.): Potato Biology and Biotechnology. Oxford, Elsevier, 441-446.
  11. Tajner-Czopek A., Rytel E., Kita A., Peksa A., Hamouz K. (2012): The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products. Food Chemistry, 133: 1117-1122. Go to original source...
  12. Wierzbicka A. (2011): Some quality characteristics of potato tubers grown in the ecological system depending on irrigation. Journal of Research and Applications in Agricultural Engineering, 56: 2003-2007.
  13. Zarzecka K., Gugala M. (2007): Changes in the content of glycoalkaloids in potato tubers according to soil tillage and weed control methods. Plant, Soil and Environment, 53: 247-251. Go to original source...
  14. Zarzecka K., Gugala M., Mystkowska I. (2013): Glycoalkaloid contents in potato leaves and tubers as influenced by insecticide application. Plant, Soil and Environment, 59: 183-188. Go to original source...
  15. Zrůst J. (1997): Content of glycoalkaloids in potato tubers (Solanum tuberosum L.) influenced by cultivation measures and mechanical damage. Rostlinná Výroba, 43: 509-515. (In Czech)
  16. Zrůst J., Horáčková V., Přichystalová V., Rejlková M. (2000): Content of alpha-chaconine and alpha-solanine in groups of potato varieties listed in the national book of varieties of the Czech Republic. Rostlinná Výroba, 46: 481-486.

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.