Journal ArticleDOI
Antioxidants in Potato
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TLDR
The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated as mentioned in this paper, however, potato is not a source of pro-vitamin A carotenes.Abstract:
The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are present in the flesh of all potatoes. The contents mentioned in the literature range from 50 to 100 μg per 100 g fresh weight (FW) in white-fleshed varieties to 2000 μg per 100 g FW in deeply yellow to orange-fleshed cultivars. The carotenoids in potato are primarily lutein, zexanthin, and violaxanthin, all of which are xanthophylls. There is just a trace of either alpha or beta-carotene, meaning that potato is not a source of pro-vitamin A carotenes. In potatoes with total carotenoids ranging from 35 to 795 μg per 100 g FW, the lipophilic extract of potato flesh presented oxygen radical absorbance capacity (ORAC) values ranging from 4.6 to 15.3 nmoles α-tocopherol equivalents per 100 g FW. Potatoes contain phenolic compounds and the predominant one is chlorogenic acid, which constitutes about 80% of the total phenolic acids. Up to 30 μg per 100 g FW of flavonoids are present in the flesh of white-fleshed potatoes with roughly twice the amount present in red and purple-fleshed potatoes. The predominant flavonoids are catechin and epicatechin. Red and purple potatoes derive their color from anthocyanins. The skin alone may be pigmented, or the flesh may be partially or entirely pigmented. Whole unpeeled with complete pigmentation in the flesh may have up to 40 mg per 100 g FW of total anthocyanins. Red-fleshed potatoes have acylated glucosides of pelargonidin while purple potatoes have, in addition, acylated glucosides of malvidin, petunidin, peonidin, and delphinidin. The hydrophilic antioxidant activity of solidly pigmented red or purple potatoes is comparable to brussels sprouts or spinach. In red and purple potatoes with solidly pigmented flesh with levels of total anthocyanin ranging from 9 to 38 mg per 100 g FW, ORAC ranged from 7.6 and 14.2 umole per g FW of Trolox equivalents. Potato contains on average 20 mg per 100 g FW of vitamin C, which may account for up to 13 % of the total antioxidant capacity. Potatoes should be considered vegetables that may have high antioxidant capacity depending on the flesh composition.read more
Citations
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Journal ArticleDOI
Potatoes and Human Health
TL;DR: The potato is a carbohydrate-rich, energy-providing food with little fat, and many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing.
Journal ArticleDOI
Beneficial phytochemicals in potato — a review
TL;DR: Processing the potatoes rich in phytochemicals can play an important role in promoting the health of a large segment of population in the countries where potatoes form a substantial part of daily diet.
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Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients.
Christelle M. Andre,Marc Ghislain,Pierre Bertin,Mouhssin Oufir,María del Rosario Herrera,Lucien Hoffmann,Jean-Francois Hausman,Yvan Larondelle,Danièle Evers +8 more
TL;DR: Principal component analysis on the studied nutritional contents of the core collection revealed that most potato genotypes were balanced in terms of antioxidant and mineral contents, but some of them could be distinguished by their high level in distinct micronutrients.
Journal ArticleDOI
Crops that feed the world 8: Potato: are the trends of increased global production sustainable?
Paul R. J. Birch,Paul R. J. Birch,Glenn J. Bryan,Brian Fenton,Eleanor M. Gilroy,Ingo Hein,John T. Jones,Ankush Prashar,Mark A. Taylor,Lesley Torrance,Ian K. Toth +10 more
TL;DR: The genomics era is accelerating the understanding of the key genes and mechanisms underlying potato development, physiology, water and nutrient use efficiency and resistance to biotic and abiotic stresses, and Genomics technologies provide the potential for more rapid, marker-assisted breeding strategies, and afford the opportunity for biotechnological approaches.
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Chemical Composition and Antioxidant/Antidiabetic Potential of Brazilian Native Fruits and Commercial Frozen Pulps
TL;DR: In this article, the authors identify potential sources of bioactive compounds through the determination of flavonoids and ellagic acid contents and the in vitro antioxidant capacity and α-glucosidase and αamylase inhibitory activities of Brazilian native fruits and commercial frozen pulps.
References
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Flavonoids as Antioxidants
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.