Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands).
Determination of free phenolic compounds in potato samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line diode array detection. This method was applied to samples of four cultivars of potatoes harvested in Tenerife (Canary Islands). The free phenolic compounds found in the potato samples were (+)-catechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid. Potato samples belonging to Colorada cultivar, ssp. andigena, had mean concentrations of total phenolic compounds and chlorogenic acid higher than those found for Kerr's Pink and Cara cultivars, ssp. tuberosum, and for Negra cultivar, S. x chaucha. In contrast, p-coumaric acid was not detected in any potato samples of the Colorada cultivar. Traditional potatoes presented a higher mean concentration of ferulic acid than recently imported potatoes. A significant and negative correlation was established between (+)-catechin and p-coumaric acid. A considerable contribution to the daily intake of flavonoids was observed with the actual consumption of potatoes.
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, 38201 Santa Cruz de Tenerife, Spain.
Candelaria del Mar
Cdel M
Verde Méndez
Miguel Angel
MA
Rodríguez Delgado
Elena María
EM
Rodríguez Rodríguez
Carlos
C
Díaz Romero
D001266:Atlantic Islands; D002392:Catechin / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D011422:Propionates; D011198:Solanum tuberosum / Q000737:chemistry*
D003373:Coumaric Acids; D010636:Phenols; D011422:Propionates; D002726:Chlorogenic Acid; D002392:Catechin; C495469:p-coumaric acid