Abstract
Phenolic compounds are the predominant antioxidants in nutrition and their study is currently being paid much attention. These antioxidants act synergistically; polyphenol compounds protect vitamin C and β-carotene, which in turn helps to increase the effect of vitamin E. Potatoes are very popular vegetables in Slovakia, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables. It is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols. The study was performed in order to analyse 7 Slovak potato varieties from Spiš area, according to biologically active compounds: such as polyphenols. The content of total polyphenols was determined by the method of Lachman et al., (2003). The lowest determined content of total polyphenol (mg.kg-1 dry matter) in locality Spišský Štvrtok was measured in a variety Victoria (795.05 mg.kg-1 dry matter) and the highest content of total polyphenols in locality Spišský Štvrtok was measured in variety Laura (1238.42 mg.kg-1 dry matter). In the locality Odorín was determine the lowest content of total polyphenols in variety Red Anna (974.09 mg.kg-1 dry matter) and the highest content of total polyphenols was determined in variety Laura (978.95 mg.kg-1 dry matter). Between all varieties in locality Spišský Štvrtok was confirmed the statistically significant difference in the influence of the variety in the contents of total polyphenols (mg.kg-1 DM). This varietal dependence was not appear in samples taken in the locality Odorín. The total polyphenols content of the potatoes can be influenced by other factors, for example locality. In this case, there were statistically significant differences in the content of total polyphenols in variety Laura obtained from two different localities.
Highlights
Eatable potatoes have an important role in the production of agricultural crops and of produced food raw materials
Potato is characterised by high amounts of starch, and lower content of sugars, minerals (K, Mg, Fe, Cu, J, P) and vitamins of group B, folic acid, fat-soluble vitamins E, K, and carotenoids, which may be converted into vitamin A (Wroniak, 2006)
The content of vitamins in tubers is not high, 200 g of potatoes covers much of the daily requirement for these compounds, especially vitamin B6 (20 – 26%), vitamin B1 (12 – 20%), niacin (10 – 20%), folic acid (4 – 12%), and pantothenic acid (10%) (Lisińska and Leszczyński, 1989)
Summary
Eatable potatoes have an important role in the production of agricultural crops and of produced food raw materials. Potatoes are an important food, industrial raw materials, feed and a major agricultural crops with high yield potentially useful biomass. According to Astley (2003) Solanum tuberosum is an excellent source of vitamin C and other biologically active substances, such as polyphenols and flavonoids, which are commonly described as antioxidants. These substances have beneficial influence on human organism, as they protect against cardiovascular disease, and cancer, as well as reduce blood cholesterol level.
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