Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes ( Solanum tuberosum L.)

Abstract

The influence of environment and genetics on total phenolic content and hydrophilic antioxidant capacity (H-ORAC) of potato tubers was evaluated using 13 native Andean genotypes. Cultivars were grown at two highland locations in Peru: Huancayo and Huancani. Environmental conditions significantly affected the total phenolic contents and H-ORAC values in a cultivar-dependent manner. However, the potato genotype was the most determining factor of the observed variations. The effects of environment on individual phenolic compounds were also significant in terms of quantity, whereas the chemical profile remained stable across environmental conditions. To gain an insight into the observed antioxidant capacity of potato extracts, the individual and combined antioxidant effects of the main potato phenolic compounds were investigated. The ORAC values of reconstituted polyphenol mixtures reflecting the authentic phenolic composition of potato extracts were higher than expected from the summing of the ORAC values of individual phenolic compounds, indicating synergistic effects. The authentic potato extracts showed either a higher or a lower ORAC value than their reconstituted counterparts, suggesting positive or negative interactions with other compounds. Taken together, our results lead us to the following conclusions: (i) the hydrophilic antioxidant capacity observed in potato extracts is the result of various and complex interactions that could be attributed to phenolic compounds, to other non-identified molecules, and to synergistic as well as antagonistic effects between all these components and (ii) the high stability of the ranking of cultivars across environment in terms of phenolic content and antioxidant capacity indicates that the native Andean cultivars could be confidently used within breeding programs aiming at improving the health-promoting value of potato.