Evaluation of the Possible Contribution of Phenylpropanoids to Potato Discoloration

Abstract

Potato is staple food that promotes global food security. One major source of waste are culls due to discoloration of the tubers, some types of which may be associated with nutritionally desirable phenylpropanoids. We examined blackspot bruising, and enzymatic browning of tuber slices and potato juice in 12 different cultivars. Discoloration was measured, along with polyphenol oxidase activity and total phenolics. A strong correlation was not observed between any of these factors. Furthermore, no correlation was observed between tyrosine and chlorogenic acid amounts in 56 varieties. These results suggest phenylpropanoids are not the major determinant of discoloration in these potatoes and suggested that potatoes can be developed with higher amounts of phenylpropanoids without inadvertently increasing the amounts of tyrosine. Collectively, this work supports the hypothesis that potatoes can be developed with higher amounts of health-promoting phenylpropanoids without increasing susceptibility to discoloration.