Variability of Bioactive Substances in Potatoes (<i>Solanum Tuberosum</i> L.) Depending on Variety and Maturity
Hana Franková | Janette Musilová | Július Árvay | Ľuboš Harangozo | Marek Šnirc | Alena Vollmannová | Judita Lidiková | Alžbeta Hegedűsová | Edina Jaško
Potatoes (<i>Solanum tuberosum</i> L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, and Violet Queen) with various flesh and skin colors. To evaluate the impact of potato maturity on the analyzed parameters, potato samples were harvested in two different periods (1st harvest—July and 2nd harvest—September). Total anthocyanin and polyphenol contents were determined spectrophotometrically, and chlorogenic acid by the HPLC-DAD method. Varieties with a colored flesh (Magenta Love and Violet Queen) showed the highest content of bioactive substances. The maturity level significantly (<i>p</i> < 0.05) affected the total content of anthocyanins and polyphenols in potatoes. Early to medium early varieties (Belana and Magenta Love) showed an increase in chlorogenic acid content during maturation, while in other varieties, chlorogenic acid decreased due to higher maturity. In terms of the content of bioactive substances with a possible positive effect on human health, the consumption of potatoes with colored flesh could be recommended.
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