Abstract
Abstract The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.
Highlights
Among the factors reducing the risk of several types of cancer and cardiovascular diseases, a proper diet rich in plants, being a source of biologically active compounds, is indicated [1]
Phenolic compounds were separated by high-performance liquid chromatography on a SB-C18 column (50 mm × 4.6 mm with 1.8 μm particle diameter, Agilent Technologies) at 25°C
To compare the properties of the juice obtained from a particular variety, potatoes were grown under similar conditions to eliminate the differences resulting from stress factors
Summary
The dry mass of potato tubers reaches 20–25%, and their chemical composition, determining the nutritional value, depends on the variety and on the cultivation and harvesting conditions [14]. Among the nutrients forming the dry mass of potato tubers, starch, protein, vitamins, minerals, and fiber should be distinguished. The proteins present in PJ are characterized by high nutritional value and interesting technological properties [20,31,32,33]; on the other hand, nonprotein compounds with anti-inflammatory, cytotoxic, and antioxidant activities are present [18,34]. This article is a report on antioxidant activity, polyphenols profile composition, and GA content in PJ from selected seven potato varieties, commonly cultivated in Poland
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