Abstract
The aim of the study was to assess the polyphenol content in tubers of three edible potato cultivars depending on the biostimulants used. Field research was carried out in the years 2016–2018 with an application of biostimulants in individual farm in Poland. The experiment was led by means of a split-plot method. The impact of two factors was tested. The first-order factor were the three cultivars of edible potato: Jelly, Honorata, Tajfun, while of the second–order four variants of applying biostimulants: Kelpak SL, Titanit, GreenOk, BrunatneBio Złoto. Potato plants were treated with biostimulators three times (beginning of flowering, full flowering and after plant flowering). The polyphenol content was determined by spectrophotometric method with Folin–Ciocâlteu reagent in fresh potato tuber mass. The content of polyphenols in tubers depended on the cultivars and biostimulants. Among the studied cultivars, Jelly accumulated the most polyphenols and Tajfun the least. Biostimulants increased the concentration of phenolic compounds compared to tubers from the control treatment.
Highlights
Potato tubers (Solanum tuberosum L.) contain polyphenols, which are desirable in the human diet because of their beneficial effects on health [1,2,3]
The content of polyphenols in potato tubers was in the range of
Tubers of plants treated with biostimulants contained larger amounts polyphenols than potatoes from control treatments, whereas the BrunatneBio Złoto preparation produced the largest accumulation of these components
Summary
Potato tubers (Solanum tuberosum L.) contain polyphenols, which are desirable in the human diet because of their beneficial effects on health [1,2,3]. Polyphenols are one of the largest antioxidant groups and are considered the most numerous antioxidants in our diet [4,5,6]. They have a diverse structure, molecular weight, physical, biologic and chemical properties [7,8]. The potatoes are the most important source of polyphenols after apples and oranges [9,10,11,12], which contain on average–160 mg·100 g−1 of fresh weight [13]. Many authors [14,15,16,17]
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