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Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

Author

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  • J. Lachman

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

  • K. Hamouz

    (Department of Crop Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

  • M. Šulc

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

  • M. Orsák

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

  • P. Dvořák

    (Department of Crop Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic)

Abstract

The aim of this study was to determine the total phenolic (TP) content and antioxidant activity (AA) in yellow (cvs. Impala, Karin, Dita, Saturna) and purple-fleshed (cvs. Valfi, Violette) potatoes grown in the Czech Republic in 2004 in four locations in precise field trials. TP content was determined by Folin-Ciocalteau assay and AA by DPPH assay both in freeze-dried tuber matter. Results showed a statistical significant difference in TP content and AA between yellow and purple-fleshed potatoes. Purple-fleshed cultivars showed higher TP content (by 60%) than yellow-fleshed cultivars; AA in purple-fleshed cultivars was twice as high as in yellow-fleshed potatoes. A medium linear correlation between TP and AA was found ( r2 = 0.747). Average TP content in yellow-fleshed cultivars was 2.96 GAE (g of gallic acid per kg dm); in purple-fleshed cultivars it was 4.68 GAE. Average AA in yellow-fleshed cultivars was 11.26 EAA (mg of ascorbic acid per 100 g dm) and in purple-fleshed cv. 24.79 EAA. Purple-fleshed potatoes showed a lower variation among localities (only 6%). Hence, regarding a relatively high potato intake by Czechs (72 kg per capita a year), contribution of potatoes, especially purple-fleshed, to total antioxidants intake should be considered.

Suggested Citation

  • J. Lachman & K. Hamouz & M. Šulc & M. Orsák & P. Dvořák, 2008. "Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 54(1), pages 1-6.
    • Handle: RePEc:caa:jnlpse:v:54:y:2008:i:1:id:2779-pse
    DOI: 10.17221/2779-PSE
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    References listed on IDEAS

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    1. K. Hamouz & J. Lachman & P. Dvořák & O. Dušková & M. Čížek, 2007. "Effect of conditions of locality, variety and fertilization on the content of ascorbic acid in potato tubers," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 53(6), pages 252-257.
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    Cited by:

    1. K. Hamouz & J. Lachman & P. Dvořák & M. Orsák & K. Hejtmánková & M. Čížek, 2009. "Effect of selected factors on the content of ascorbic acid in potatoes with different tuber flesh colour," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 55(7), pages 281-287.
    2. K. Hamouz & J. Lachman & K. Hejtmánková & K. Pazderů & M. Čížek & P. Dvořák, 2010. "Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 56(8), pages 368-374.

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