Colored potatoes are an interesting alternative to the traditional, white-creamed potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF); Jester Potato (JP); Magic Molly (MM); Blue Belle (BB); All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid); Solvent B (5% acetic acid); and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted significantly (p < 0.05) higher TPC from BB (13.93 mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in high variability in polyphenols content and antioxidant activity. The utilization of colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.
Camire, M.E., Kubow, S. and Donnelly, D.J. (2009) Potatoes and Human Health. Critical Reviews in Food Science and Nutrition, 10, 823-840. https://doi.org/10.1080/10408390903041996
Omayio, D.G., Ooko, A.G. and Okoth, M.W. (2016) A Review of Occurrence of Glycoalkaloids in Potato and Potato Products. Current Research in Nutrition and Food Science, 4, 195-202. https://doi.org/10.12944/CRNFSJ.4.3.05
Cvejic, J.H., Krstonosic, M.A., Bursac, M. and Miljic, U. (2017) Polyphenols. In: Galanakis, C.M., Eds., Nutraceutical and Functional Food Components, Academic Press, Cambridge, 203-258. https://doi.org/10.1016/B978-0-12-805257-0.00007-7
Ezekiel, R., Singh, N., Sharma, S. and Kaurb, A. (2013) Beneficial Phytochemicals in Potato—A Review. Food Research International, 50, 487-496. https://doi.org/10.1016/j.foodres.2011.04.025
Feng, R., Lu, Y.J., Bowman, L.L., Qian, Y., Castranova, V. and Ding, M. (2005) Inhibition of AP-1, NF-κB and MAPKs and Induction of Phase 2 Detoxifying Enzyme Activity by Chlorogenic Acid. Journal of Biological Chemistry, 280, 27888-27895. https://doi.org/10.1074/jbc.M503347200
Friedman, M. (1997) Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review. Journal of Agricultural and Food Chemistry, 45, 1523-1540. https://doi.org/10.1021/jf960900s
Lachman, J. and Hamouz, K. (2004) Red and Purple Coloured Potatoes as a Significant Antioxidant Source in Human Nutrition—A Review. Plant, Soil and Environment, 51, 477-482.
Szymanowska, U., et al. (2015) Anti-Inflammatory and Antioxidative Activity of Anthocyanins from Purple Basil Leaves Induced by Selected Abiotic Elicitors. Food Chemistry, 172, 71-77. https://doi.org/10.1016/j.foodchem.2014.09.043
Thibado, S.P., et al. (2018) Anticancer Effects of Bilberry anthocyanins Compared with NutraNanoSphere Encapsulated Bilberry anthocyanins. Molecular and Clinical Oncology, 8, 330-335. https://doi.org/10.3892/mco.2017.1520
Brown, C.R. (2005) Antioxidants in Potato. American Journal of Potato Research, 82, 163-172. https://doi.org/10.1007/BF02853654
Tierno, R., Hornero-Méndez, D., Gallardo-Guerrero, L., López-Pardo, R. and Ruiz de Galarreta, J.I. (2015) Effect of Boiling on the Total Phenolic, Anthocyanin and Carotenoid Concentrations of Potato Tubers from Selected Cultivars and Introgressed Breeding Lines from Native Potato Species. Journal of Food Composition and Analysis, 41, 58-65. https://doi.org/10.1016/j.jfca.2015.01.013
Moser, S., et al. (2018) Potato Phenolics Impact Starch Digestion and Glucose Transport in Model Systems But Translation to Phenolic Rich Potato Chips Results in Only Modest Modification of Glycemic Response in Humans. Nutrition Research, 52, 57-70. https://doi.org/10.1016/j.nutres.2018.02.001
Mishra, B.B., Gautam, S. and Sharma, A. (2013) Free Phenolics and Polyphenol Oxidase (PPO): The Factors Affecting Post-Cut Browning in Eggplant (Solanum melongena). Food Chemistry, 139, 105-114. https://doi.org/10.1016/j.foodchem.2013.01.074
Druzynska, B. (2007) The Influence of Time and Type of Solvent on Efficiency of the Extraction of Polyphenols from Green Tea and Antioxidant Properties Obtained Extracts. Acta Scientiarum Polonorum, Technologia Alimentaria, 6, 27-36.
Fu, Z.-F., Tu, Z.-C., Zhang, L., Wang, H., Wen, Q.-H. and Huang, T. (2016) Antioxidant Activities and Polyphenols of Sweet Potato (Ipomoea batatas L.) Leaves Extracted with Solvents of Various Polarities. Food Bioscience, 15, 11-18. https://doi.org/10.1016/j.fbio.2016.04.004
Truong, D.-H., Nguyen, D.H., Ta, N.T.A., Bui, A.V., Do, T.H. and Nguyen, H.C. (2019) Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and in Vitro Anti-Inflammatory Activities of Severinia buxifolia. Journal of Food Quality, 2019, Article ID: 8178294. https://doi.org/10.1155/2019/8178294
Athanasiadis, V., Grigorakis, S., Lalas, S. and Makris, D.P. (2018) Highly Efficient Extraction of Antioxidant Polyphenols from Olea europaea Leaves Using an Eco-Friendly Glycerol/Glycine Deep Eutectic Solvent. Waste and Biomass Valorization, 9, 1985-1992. https://doi.org/10.1007/s12649-017-9997-7
Pintac, D., et al. (2018) Solvent Selection for Efficient Extraction of Bioactive Compounds from Grape Pomace. Industrial Crops and Products, 111, 379-390. https://doi.org/10.1016/j.indcrop.2017.10.038
Qasim, M., et al. (2016) Effect of Extraction Solvents on Polyphenols and Antioxidant Activity of Medicinal Halophytes. Pakistan Journal of Botany, 48, 621-627.
Maldonado, A.F.S., et al. (2014) Extraction and Fractionation of Phenolic Acids and Glycoalkaloids from Potato Peels Using Acidified Water/Ethanol-Based Solvents. Food Research International, 65, 27-34. https://doi.org/10.1016/j.foodres.2014.06.018
Gajula, D., et al. (2009) Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive Potential of Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.). International Journal of Cancer Research, 5, 130-143. https://doi.org/10.3923/ijcr.2009.130.143
Martynenko, A. and Chen, Y.G. (2016) Degradation Kinetics of Total Anthocyanins and Formation of Polymeric Color in Blueberry Hydrothermodynamic (HTD) Processing. Journal of Food Engineering, 171, 44-51. https://doi.org/10.1016/j.jfoodeng.2015.10.008
Zlotek, U., et al. (2016) The Effect of Different Solvents and Number of Extraction Steps on the Polyphenol Content and Antioxidant Capacity of Basil Leaves (Ocimum basilicum L.) Extracts. Saudi Journal of Biological Sciences, 23, 628-633. https://doi.org/10.1016/j.sjbs.2015.08.002
Boeing, J.S., et al. (2014) Evaluation of Solvent Effect on the Extraction of Phenolic Compounds and Antioxidant Capacities from the Berries: Application of Principal Component Analysis. Chemistry Central Journal, 8, 48-48. https://doi.org/10.1186/s13065-014-0048-1
Zhong, L., et al. (2019) An Optimized Method for Extraction and Characterization of Phenolic Compounds in Dendranthema indicum var. aromaticum Flower. Scientific Reports, 9, Article No. 7745. https://doi.org/10.1038/s41598-019-44102-9
Hosseini, S., et al. (2016) Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics during Cold Storage. Polish Journal of Food and Nutrition Sciences, 66, 261-269. https://doi.org/10.1515/pjfns-2015-0057
Lao, F. and Giusti, M.M. (2018) Extraction of Purple Corn (Zea Mays L.) Cob Pigments and Phenolic Compounds Using Food-Friendly Solvents. Journal of Cereal Science, 80, 87-93. https://doi.org/10.1016/j.jcs.2018.01.001
Sipahli, S., Mohanlall, V. and Mellem, J.J. (2017) Stability and Degradation Kinetics of Crude Anthocyanin Extracts from H. Sabdariffa. Food Science and Technology, 37, 209-215. https://doi.org/10.1590/1678-457x.14216
Espinosa-Acosta, G., et al. (2018) Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus carota ssp. Sativus var. Atrorubens alef.). Molecules, 23, 2744.
Imen, T., et al. (2012) Phenolic Acids and Total Antioxidant Activity in Ocimum basilicum L. Grown under Na2SO4 Medium. Journal of Medicinal Plants Research, 6, 5868-5875.
Madiwale, G.P., et al. (2012) Combined Effects of Storage and Processing on the Bioactive Compounds and Pro-Apoptotic Properties of Color-Fleshed Potatoes in Human Colon Cancer Cells. Journal of Agricultural and Food Chemistry, 60, 11088-11096. https://doi.org/10.1021/jf303528p
Bartoletti, S.C. (2014) Black Potatoes: The Story of the Great Irish Famine, 1845-1850. HMH Books, Boston, MA.
Jaromar, L., et al. (2016) Colored Potatoes. In: Singh, J. and Kaur, L., Eds., Advances in Potato Chemistry and Technology, 2nd Edition, Academic Press, San Diego, 249-281. https://doi.org/10.1016/B978-0-12-800002-1.00009-1
Ieri, F., et al. (2011) Rapid HPLC/DAD/MS Method to Determine Phenolic Acids, Glycoalkaloids and Anthocyanins in Pigmented Potatoes (Solanum tuberosum L.) and Correlations with Variety and Geographical Origin. Food Chemistry, 125, 750-759. https://doi.org/10.1016/j.foodchem.2010.09.009
Kalita, D., Holm, D.G. and Jayanty, S.S. (2013) Role of Polyphenols in Acrylamide Formation in the Fried Products of Potato Tubers with Colored Flesh. Food Research International, 54, 753-759. https://doi.org/10.1016/j.foodres.2013.08.023
Lee, S.H., et al. (2016) Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.). Preventive Nutrition and Food Science, 21, 110-116. https://doi.org/10.3746/pnf.2016.21.2.110
Brown, C.R. (2008) Breeding for Phytonutrient Enhancement of Potato. American Journal of Potato Research, 85, Article No. 298. https://doi.org/10.1007/s12230-008-9028-0
Lopez-Cobo, A., et al. (2014) Distribution of Phenolic Compounds and Other Polar Compounds in the Tuber of Solanum tuberosum L. by HPLC-DAD-Q-TOF and Study of Their Antioxidant Activity. Journal of Food Composition and Analysis, 36, 1-11.
Bellumori, M., et al. (2017) Coloured-Fleshed Potatoes after Boiling: Promising Sources of Known Antioxidant Compounds. Journal of Food Composition and Analysis, 59, 1-7. https://doi.org/10.1016/j.jfca.2017.02.004
Kim, J.-S. (2016) Antioxidant Activities of Selected Berries and Their Free, Esterified, and Insoluble-Bound Phenolic Acid Contents. Preventive Nutrition and Food Science, 23, 35-45. https://doi.org/10.3746/pnf.2018.23.1.35
Marcus, J.B. (2019) Chapter 2—Nutritional and Physical Concerns in Aging. In: Marcus, J.B., Ed., Aging, Nutrition and Taste, Academic Press, Cambridge, 25-63. https://doi.org/10.1016/B978-0-12-813527-3.00002-8