Article | 06. 2016 Vol. 34, Issue. 3
Selection of the Excellent Potato Clones Based on Total Polyphenol, Anthocyanin and Vitamin C Contents

College of Food Engineering, Ludong University1
Department of Bio-Health Technology, Kangwon National University2
The Center for Korea Potato Genetic Resources, Kangwon National University3

2016.06. 488:494


To develop appropriate potato clones as functional food materials, we collected 35 potato breeding clones to analyze the contents of the total polyphenol, anthocyanin, and vitamin C with the ‘Superior’, ‘Dasom valley’, and ‘Gogu valley’ cultivars as controls. Based on our analysis great differences were observed in different potato clones. KPG16 had the highest content of total polyphenol at 105.08 mg∙100g-1 FW; KPG13 had the highest content of anthocyanin at ·4.78 mg100g-1 FW; KPG20 had the highest content of vitamin C at 22.16 mg∙100g-1 FW. Some clones had higher contents of the total polyphenol but lower levels of anthocyanin. Ultimately, potato clones showing relatively high indexes for all three compounds, could be considered as good functional food material. By equilibrium analysis of the contents of total polyphenol, anthocyanin, and vitamin C, KPG5 showed relatively higher contents, with values of 103.95, 3.15, 12.12 mg∙100g-1 FW, respectively. Therefore, KPG5 was considered to be the best potato breeding clone in view of a functional potato breeding system.

1. Camire ME, Kubow S, Donnelly AJ (2009) Potatoes and human health. Crit Rev Food Sci Nutr 49:823-840. doi:10.1080/10408390903041996  

2. Dale MF, Griffiths DW, Todd DT (2003) Effects of genotype, environment, and postharvest storage on the total ascorbate content of potato (Solanum tuberosum L.) tubers. J Agric Food Chem 51:244-248. doi:10.1021/jf020547s  

3. Potatoes production in the world. Statistics Division (2012) FAOSTAT Accessed 17 February 2015  

4. Fuleke T, Francis FJ (1968) Quantitative methods for anthocyanins 2. Determination of total anthocyanin and degradation index for cranberry juice. J Food Sci 33:78-83  

5. Hu YJ, Deng LQ, Chen JW, Zhou SY, Liu S, Fu YF, Yang CX, Liao ZH, Chen M (2016) An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars. Food Chem 194:46-54. doi:10.1016/j.foodchem.2015.07.133.  

6. Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY (2011) Comparison of nutrient components and physicochemical properties of general and colored potato. Korean J Hortic Sci Technol 29:144-150  

7. Jeon TW, Cho YS, Lee SH, Cho SM, Cho HM, Chang KS, Park HJ (2005) Studies on the biological activities and physicochemical characteristics of pigments extracted from Korean purple-fleshed potato. Korean J Food Sci Technol 37:247-254  

8. Jin CW, Hwang WH, Cho DH, Kang WS, Lim HT (2012) Selection of the superior potato clones based on acrylamide reduction for cold chipping. Korean J Hortic Sci Technol 30:603-612. doi:10.7235/hort.2012.12056  

9. Kang SC, Choung MG (2008) Comparative study on biological activities of colored potatoes, Hongyoung and Jayoung cultivar. Korean J Crop Sci 53:233-238  

10. Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012) Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plant. Korean J Food Sci Technol 44:337-342. doi:10.9721/KJFST.2012.44.3.337  

11. Kita A, B kowska-Barczak A, Hamouz K, Kułakowska K, Lisi ska G (2013) The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes(Solanum tuberosum L.). J Food Compos Anal 32:169-175. doi:10.1016/J.jfca.2013.09.006  

12. Lee JG, Jin JH, Lim HT, Choi HD, Kim HP (2009) Inhibition of experimental gastric ulcer by potato tubers and the starch. Nat Prod Sci 15:134-13  

13. Lee JS, Choi MK, Moon EY, Kang MH (2010) Physico-chemical properties of starches from atlantic and bora valley potato cultivar with different colors. J Korean Soc Food Sci Nutr 39:542-547. doi:10.3746/jkfn.2010.39.4.542  

14. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH (2012) Vitamin C, total polyphenols, flavonoid contents and antioxidant capacity of several fruit peelst. Korean J Food Sci Technol 44:540-544. doi:10.9721/KJFST.2012.44.5.540  

15. Park HJ, Jeon TW, Lee SH, Cho YS, Cho SM, Chang KS (2004) Studies on characteristics and stability of anthocyanin pigment extracted from Koran purple-fleshed potatoes. J Korean Soc Food Sci Nutr 33:1544-1551. doi:10.3746/jkfn.2004.33.9.1544  

16. Park YE, Cho HM, Lee HJ, Hwang YS, Choi SSN, Lee SJ, Park ES, Lim JD, Choung MG (2007) Antioxidant and inhibition on angiotensin converting enzyme activity of colored potato extracts. Korean J Crop Sci 52:447-452  

17. Park YE, Jeong JC, Cho HM, Hwang YS, Lee HJ, Choi SSN, Lee SJ, Park ES, Ko EA, et al (2008) Antimutagenic effect and cytotoxicity to human cancer cell lines of colored potato extracts. Korean J Crop Sci 53:75-84  

18. Rhim JW, Kim SJ (1999) Characterictics and stability of anthocyanin pigment extracted from purple-fleshed potato. Korean J Food Sci Technol 31:348-355  

19. Riso P, Visioli F, Erba D, Testolin G, Porrini M (2004) Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. Eur J Clin Nutr 58:1350-1358. doi:10.1038/sj.ejcn.1601974  

20. Schieber A, Saldana MDA (2009) Potato peels: a source of nutritionally and pharmacologically interesting compounds-a review. Global Food 3:23-29  

21. Shen Y, Jin L, Xiao P, Lu Y, Bao JS (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49:106-111. doi:10.1016/j.jcs.2008.07.010  

22. Smirnoff N, Wheeler GL (2000) Ascrobic acid in Plants: Biosynthesis and function. Crit Rev Biochem Mol Biol 35:291-314. doi:10.1080/10409230008984166  

23. Tamasi G, Cambi M, Gaggelli N, Autino A (2015) The content of selected minerals and vitamin C for potatoes (Solanum tuberosum L.) from the high Tiber Valley area, southeast Tuscany. J Food Compos Anal 41:157-164. doi:10.1016/j.jfca.2014.12.028  

24. Tierno R, Hornero-Méndez D, Gallalrdo-Guerrero L, López-Pardo R, Galarreta JIR (2015) Effect of boiling on the total phenolic, anthocyanin and carotenoids concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. J Food Compos Anal 41:58-65. doi:10.1016/j.jfca.2015.01.013  

25. Wijngaard HH, Ballay M, Brunton N (2012) The optimization of extraction of antioxidants from potato peel by pressurised liquids. Food Chem 133:1123-1130. doi:10.1016/j.foodchem.2011.01.136  

26. Xu JT, Su XY, Lim SY, Griffin J, Carey E, Katz B, Tomich J, Smith JS, Wang WQ (2015) Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chem 186:90-95. doi:10.1016/j.foodchem.2014.08.123  

27. Yeom CH, Jung GC, Shin SW, Kim SH, Choi JS, Lee WJ, Kang JS, Song KJ (2008) Changes in worker fatigue after vitamin C administration. J Orthomolecular Med 23:205-209  

28. Yoon SS, Rhee YH, Lee HJ, Lee EO, Lee MH, Ahn KS, Lim HT, Kim SH (2008) Uncoupled protein 3 and p38 signal pathways are involved in antiobesity. J Ethnopharmacology 118:396-404. doi:10.1016/j.jep.2008.05.014  

29. Zhou Q, Wang L, Wang H, Xie F, Wang T (2012) Effect of dietary vitamin C on the growth performance and innate immunity of juvenile cobia (Rachycentron canadum). Fish Shellfish Immun 32:969-975. doi:10.1016/j.fsi.2012.01.024