Abstract
The purpose of this research is to evaluate the effect of conventional, biodynamic, and organic cultivation methods on the contents of polyphenols and carotenoids in tubers of potato cultivars with different colored flesh: “Red Emmalie”, “Salad Blue”, “Violetta”, “Tornado”, and “Laura”. These bioactive compounds were determined by the high-performance liquid chromatography method. The data received were analyzed with ANOVA and further explored and visualized by principal component analysis. Higher contents of polyphenols (sum), phenolic acids (sum), chlorogenic acid, p-coumaric acid, and caffeic acid were found in biodynamic and organic samples compared to the conventional tubers. Moreover, organically and biodynamically produced potatoes (except “Salad Blue” cultivar) were significantly richer in flavonoids and anthocyanins. The highest contents of carotenoids (sum), lutein, and β-carotene were found in biodynamic potatoes. Among the tested cultivars, “Tornado”, with white flesh, was richest in polyphenols (sum), phenolic acids (sum), chlorogenic acid, and p-coumaric acid. “Violetta”, with dark purple flesh, accumulated the highest contents of flavonoids (sum), anthocyanins (sum), petunidin-3,5-di-O-glucoside, pelargonidin-3,5-di-O-glucoside, and peonidin-3,5-di-O-glucoside. Carotenoids were only found in “Laura” tubers, and the dominating carotenoid was lutein.
Highlights
Consumers are increasingly focusing on the quality of raw materials and on the sustainability of food
Significant differences were only identified between the samples from conventional and biodynamic farming systems
It is known that high nitrogen doses, while enhancing plant growth, can at the same time reduce the content of phenolic compounds in the plant, limiting its resistance to pests and diseases
Summary
Consumers are increasingly focusing on the quality of raw materials and on the sustainability of food. Potatoes are one of the most popular and most consumed food products in the world [1] Their nutritional value is high as they are a rich source of carbohydrates, high-quality proteins, macro- and microelements, and vitamins. Colored potatoes have attracted the attention of scientists and consumers, for their sensual attraction, nutritional value, and antioxidant activities These potatoes are rich in polyphenols, anthocyanins, flavonoids, carotenoids, tocopherols, and vitamin C [3,4]. Nichenametla et al [7] indicated that chlorogenic and ferulic acid decreased lung tumors in rats by 30%–40% The anthocyanins and their aglycones present in red- and purple-fleshed potatoes have been found to exert proapoptotic and antiproliferative properties in gastric adenocarcinoma, colon cancer, and bovine aortic endothelial cells [8,9]
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