title: Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg.
abstract: The polyphenol (phenolic acids, flavanols and flavonols) and glycoalkaloid (α-chaconine and α-solanine) contents of potato tubers grown in Luxembourg were analyzed by UPLC-DAD and HPLC-MS/MS separately in peel (approx. 2mm), outer (approx. 1cm) and inner flesh. Polyphenol contents decreased from the peel via the outer to the inner flesh and differed among the cultivars. The cultivars Vitelotte and Luminella had the highest polyphenol contents (5202 and 572 μg/g dry weight (DW) in the outer flesh), whereas Charlotte and Bintje had the lowest contents (19.5 and 48.0 μg/g DW). Chlorogenic acid and its isomers (neo- and cryptochlorogenic acid) were the major polyphenols. Glycoalkaloid contents were highest in the peel and lowest in the inner flesh, values in the flesh were below guideline limits in all cultivars. In conclusion, potatoes contribute to the daily intake of polyphenols and their consumption, thereby, may have positive effects on health.
authors.affiliation: Environment and Agro-biotechnologies Department, Centre de Recherche Public - Gabriel Lippmann, 41 Rue du Brill, 4422 Belvaux, Luxembourg. deusser@lippmann.lu
authors.forename: Hannah
authors.initials: H
authors.lastname: Deusser
authors.forename: Cédric
authors.initials: C
authors.lastname: Guignard
authors.forename: Lucien
authors.initials: L
authors.lastname: Hoffmann
authors.forename: Danièle
authors.initials: D
authors.lastname: Evers
mesh_terms: D002851:Chromatography, High Pressure Liquid; D008189:Luxembourg; D010936:Plant Extracts / Q000032:analysis* / Q000378:metabolism; D059808:Polyphenols / Q000032:analysis* / Q000378:metabolism; D012992:Solanine / Q000031:analogs & derivatives / Q000032:analysis* / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D053719:Tandem Mass Spectrometry
chemical_list: D010936:Plant Extracts; D059808:Polyphenols; D012992:Solanine; C011860:alpha-chaconine