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Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections

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Abstract

In order to identify elite parental lines for use in breeding programs emphasizing human health benefits, specialty (colored) potato selections from the Texas Potato Variety Development Program were analyzed for antioxidant activity (AA) using 2,2-diphenyl-l-picrylhy-drazyl (DPPH) and 2,2-azinobis (3-ethyl-benzothiazo-line-6-sulfonic acid) (ABTS) radical assays, total phenolic content (TP) using Folin-Ciocalteu reagent (FCR), and phenolic composition using high performance liquid chromatography (HPLC). Total AA ranged from 157 μg trolox equivalents (TE)/gfw to 832 μg TE/gfw and 810 μg TE/gfw to 1622 μg TE/gfw using the DPPH and ABTS assays, respectively. TP ranged from 221 μg chlorogenic acid equivalents (CGAE)/gfw to 1252 μg CGAE/gfw. Selection COH2F2-2P/P had the highest AA and TP. Purple flesh selections had the highest AA and TP, followed by red flesh and yellow flesh selections. Selections with similar flesh color did not differ significantly in AA and TP. A significant positive correlation was observed between AA and TP. Chlorogenic acid, gallic acid, catechin, caffeic acid, and malvidin-3-(p-coumaryl rutinoside)-5-galactoside were the major polyphenols identified. Chlorogenic acid accounted for 50 to 70% of TP, followed by catechin, gallic acid and caffeic acid. Contribution of individual phenolics in specialty potatoes to AA was calculated using pure standards. Chlorogenic acid contributed 28 to 45% to AA, followed by gallic acid, catechin and caffeic acid.

Resumen

Con el fin de identificar líneas selectas de progenitores para utilizarlas en programas de mejoramiento, poniendo énfasis en beneficios de la salud humana, se analizaron selecciones de papa de pulpa coloreada del Programa de Mejoramiento de Variedades de Papa de Texas para determinar la actividad antioxidante (AA), utilizando ensayos con el radical 2,2 difenil-1-picrilhidracida (DPPH) y 2,2 azinobis (3-etil-benzotiazolina-6-ácido sufünico) (ABTS), contenido total fenülico (TP) utilizando el reactivo Folin-Ciocalteu (FCR) y la compositiün fenülica utilizando la cromatografía líquida de alta resolutiün (HPLC). El total de AA variü de 157 μg equivalentes trolox (TE)/gfw a 832 μg TE/gfw y de 810 μg TE/gfw a 1622 pg TE/gfw utilizando las pruebas DPPH y ABTS respectivamente. El TP registrü de 221 μg equivalentes de ácido clorogénico (CGAE)/gfw a 1252 μg CGAE/gfw. La selectiün COH2F2-2P/P tuvo los más altos AA y TP. Las selecciones con pulpa morada tuvieron los más altos AA y TP seguidos de selecciones de pulpa roja y amarilla. Selecciones con color de pulpa similar no se diferenciaron significativamente en AA y TP. Una correlatiün positiva significativa se observü entre AA y TP. Los principales polifenoles identificados fueron ácido clorogénico, ácido gálico, catequina, ácido cafeico y malvidina-3-(p-cumaril rutinosida)-5-galactosida. El ácido clorogénico fue estimado en 50 a 70% de TP, seguido de catequina, ácido gálico y ácido cafeico. La contributiün de fenoles individuales a AA en papas especiales fue calculada utilizando estándares puros. El ácido clorogénico contribuyü de 28 a 45% a AA, seguido por ácido gálico, catequina y ácido cafeico.

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Abbreviations

AA:

antioxidant activity

TP:

total phenolic content

PC:

phenolic composition

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Authors and Affiliations

  1. Department of Horticultural Sciences, 2133 TAMU, College Station, 77843- 2133, TX, USA

    Lavanya Reddivari, Anna L. Hale & J. Creighton Miller

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  1. Lavanya Reddivari
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  2. Anna L. Hale
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  3. J. Creighton Miller
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Correspondence to J. Creighton Miller.

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Reddivari, L., Hale, A.L. & Miller, J.C. Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. Amer J of Potato Res 84, 275–282 (2007). https://doi.org/10.1007/BF02986239

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