Characterization and Quantitation of Anthocyanins and Other Phenolics in Native Andean Potatoes


Giusti M. M. , Polit M. F. , Ayvaz H. , TAY D., MANRIQUE I.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.62, no.19, pp.4408-4416, 2014 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 19
  • Publication Date: 2014
  • Doi Number: 10.1021/jf500655n
  • Title of Journal : JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Page Numbers: pp.4408-4416

Abstract

Andean potatoes are gaining popularity not only for their appealing colors and culinary uses but also for their potential higher content of polyphenolic compounds. The objective of this study was to identify potato varieties with increased phenolic content. This was achieved through characterization and quantitation of the phenolic composition in 20 varieties of native Andean potatoes from 4 different Solanum species with different colors. Major quantitative and qualitative differences among evaluated samples were more dependent on the coloration of the extracted sample rather than on the species. The most predominant anthocyanidins were petunidin-3-coumaroylrutinoside-5-glucoside and pelargonidin-3-coumaroylrutinoside-5-glucoside in purple and red potato extracts, respectively, while chlorogenic acid and its isomers were the main phenolic compund (43% of the total phenolic content). Our study suggested that the appropriate selection of native potatoes could provide new sources of polyphenolics with health promoting properties and natural pigments with increased stability for food applications.

Andean potatoes are gaining popularity not only for their appealing colors and culinary uses but also for their potential higher content of polyphenolic compounds. The objective of this study was to identify potato varieties with increased phenolic content. This was achieved through characterization and quantitation of the phenolic composition in 20 varieties of native Andean potatoes from 4 different Solanum species with different colors. Major quantitative and qualitative differences among evaluated samples were more dependent on the coloration of the extracted sample rather than on the species. The most predominant anthocyanidins were petunidin-3-coumaroylnitinoside-5-glucoside and pelargonidin-3-coumaroylrutinoside-5-glucoside in purple and red potato extracts, respectively, while chlorogenic acid and its isomers were the main phenolic compund (43% of the total phenolic content). Our study suggested that the appropriate selection of native potatoes could provide new sources of polyphenolics with health promoting properties and natural pigments with increased stability for food applications.