title: Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes.
abstract: Potato plants synthesize phenolic compounds as protection against bruising and injury from bacteria, fungi, viruses, and insects. Because antioxidative phenolic compounds are also reported to participate in enzymatic browning reactions and to exhibit health-promoting effects in humans, a need exists for accurate methods to measure their content in fresh and processed potatoes. To contribute to our knowledge about the levels of phenolic compounds in potatoes, we validated and used high-performance liquid chromatography and liquid chromatography/mass spectrometry to measure levels of chlorogenic acid, a chlorogenic isomer, and caffeic acid in flowers, leaves, stems, and tubers of the potato plant and in home-processed potatoes. The total phenolic acid content of flowers (626 mg/100 g fresh wt) was 21 and 59 times greater than that of leaves and stems, respectively. For all samples, chlorogenic acid and its isomer contributed 96-98% to the total. Total phenolic acid levels (in g/100 g fresh wt) of peels of five potato varieties grown in Korea ranged from 6.5 to 42.1 and of the flesh (pulp) from 0.5 to 16.5, with peel/pulp ratios ranging from 2.6 to 21.1. The total phenolic acid content for 25 American potatoes ranged from 1.0 to 172. The highest amounts were present in red and purple potatoes. Home processing of pulp with various forms of heat induced reductions in the phenolic content. The described methodology should facilitate future studies on the role of potato phenolic compounds in the plant and the diet.
authors.affiliation: Department of Food Service Industry, Uiduk University, 780-713, Gangdong, Gyeongju, Gyongbuk, Korea.
authors.forename: Hyon Woon
authors.initials: HW
authors.lastname: Im
authors.forename: Bong-Soon
authors.initials: BS
authors.lastname: Suh
authors.forename: Seung-Un
authors.initials: SU
authors.lastname: Lee
authors.forename: Nobuyuki
authors.initials: N
authors.lastname: Kozukue
authors.forename: Mayumi
authors.initials: M
authors.lastname: Ohnisi-Kameyama
authors.forename: Carol E
authors.initials: CE
authors.lastname: Levin
authors.forename: Mendel
authors.initials: M
authors.lastname: Friedman
mesh_terms: D002109:Caffeic Acids / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D035264:Flowers / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005612:Freeze Drying; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry; D018547:Plant Stems / Q000737:chemistry; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013057:Spectrum Analysis
chemical_list: D002109:Caffeic Acids; D010636:Phenols; D002726:Chlorogenic Acid; C040048:caffeic acid