Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers

: Liz Gutiérrez-Quequezana, Anssi L. Vuorinen, Heikki Kallio, Baoru Yang

Publisher: ELSEVIER SCI LTD

: 2020

: Food Chemistry

: FOOD CHEMISTRY

: FOOD CHEM

: ARTN 126966

: 326

: 13

: 0308-8146

: 1873-7072

DOI: https://doi.org/10.1016/j.foodchem.2020.126966

Phenolic compounds and ascorbic acid were analyzed in one yellow and four purple-flesh potato cultivars grown at 13 degrees C and 18 degrees C and harvested at different stages of tuber development, using HPLC-DAD and UHPLC-MS. The expression of genes in the phenylpropanoid pathway was studied at transcription level using qPCR. Petunidin-3-p-coumaroylrutinoside-5-glucoside was the most abundant anthocyanin in 'Blue Congo', 'Blaue Schweden', and 'Synkea Sakari', whereas malvidin-3-p-coumaroylrutinoside-5-glucoside dominated in 'Blaue Veltlin'. In mature tubers, the purple cultivar 'Synkea Sakari' showed the highest content of anthocyanins (2.4 mg/g freeze-dried sample), and 'Blaue Veltlin' had the highest content of phenolic acids (5.5 mg/g). Cultivar was the main variable affecting the biosynthesis of the studied metabolites, whereas the temperatures studied did not show different impact. The content of the main phenolic acids and anthocyanins in the potato cultivars correlated positively with the expression levels of the genes involved in the phenylpropanoid pathway.