Quantification of Anthocyanins and other Phenolics in Native Andean Potatoes

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Title: Quantification of Anthocyanins and other Phenolics in Native Andean Potatoes
Creators: Polit, M. Fernanda
Contributors: Rodriguez-Saona, Luis; Tay, David; Manrique, Ivan; Giusti, M. Monica
Keywords: anthocyanins
Native Andean Potatoes
Issue Date: 2009-03-31
Series/Report no.: Food Science and Technology. Graduate student poster competition, 2009
Abstract: Potato is currently the fifth most important crop worldwide after sugar cane, maize, wheat and rice with a production of >321 million tones in 2007. Potato is notably recognized as a source of carbohydrates, high-quality proteins, vitamin C, vitamin B6, vitamin B3 and minerals such as potassium, phosphorous and magnesium. Besides these basic nutrients, some colored potato varieties contain significant amounts of anthocyanins and other phenolic compounds with high antioxidant capacity. The objective of this research was to identify potato varieties with increased phenolic content. This was achieved through quantification of total phenolics and anthocyanins in 20 varieties of native Andean potatoes provided by the International Potato Center (CIP). Potatoes of different colors (cream, yellow, pink, red and purple) were selected from different species: Solanum tuberosum, S. stenotonum, S. phureja, and S. caucha. Phenolics were extracted from lyophilized potatoes with 80% acidified acetone and fractionated with chloroform. Total phenolics were quantified as Gallic acid equivalents (GAE) using the Folin-Ciocalteu method. Monomeric and polymeric anthocyanins were quantified using the pH differential and bisulfate methods, respectively. Phenolic composition was monitored by HPLC Potatoes showed high variability in total phenolic content ranging from 100 (S. stenotonum subsp. geniocalyx) to 480 mg of GAE/100g DW (S. tuberosum subsp. andigena). High anthocyanin content was found in selected colored potatoes, of up to 150 mg (S. stenotonum) of cyanidin-3-glucoside/100g DW. Potatoes of select varieties could represent new rich sources of polyphenolics with antioxidant and potential health promoting properties.
URI: http://hdl.handle.net/1811/36576
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