Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.

Stefano Ercoli,Isidro Hermosín-Gutiérrez,Luis Bustamante,José Parada,Antonieta Ruiz,Boris Contreras,Pablo Cornejo

doi:10.3390/molecules26020314

Abstract

The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the most important. In the case of the purple-fleshed genotypes, the most important compound was petunidin-3-coumaroylrutinoside-5-glucoside. Concentrations of total anthocyanins varied between 1.21 g kg−1 in fresh and 1.05 g kg−1 in cooked potato and the decreases due to cooking ranged between 3% and 59%. The genotypes that showed the highest levels of total phenols also presented the highest levels of antioxidant activity. These results are of relevance because they suggest anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.

Highlights

Potato (Solanum tuberosum L.) is one of the most important food crops worldwide due to its higher consumption and gastronomic value, containing important concentrations of polyphenols in the same magnitude order as coffee, berries like grapes or blueberries, and seeds, such as almonds [1]
It is noticeable that pelargonidin, the major anthocyanin reported in colored-fleshed potatoes, and malvidin derivatives, are most stable than derivatives of other anthocyanins, such as petunidin, during the frying process [16]
The anthocyanins in the 33 genotypes, including both fresh and cooked samples were determined using a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS)

Summary

Introduction

Potato (Solanum tuberosum L.) is one of the most important food crops worldwide due to its higher consumption and gastronomic value, containing important concentrations of polyphenols in the same magnitude order as coffee, berries like grapes or blueberries, and seeds, such as almonds [1]. The consumption of colored-fleshed potatoes is lower because consumers are less aware of the existence of these colored genotypes and the potential beneficial health effect from their compounds. These potatoes are mainly consumed in gourmet restaurants. In the case of cranberries, anti-adhesion activity against uropathogenic bacteria has been reported [7] These compounds have been reported in some genotypes of vegetables such as black tomato, maize, onions, carrots, red cabbage, and potatoes, being associated with the prevention of diseases and pathologies [7,8,9,10,11]. There is little information about the phenolic composition of Chilean colored-fleshed potatoes, mainly related to the profiles of anthocyanins and hydroxycinnamic acids (HCAD) after frying [2]

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