Cited by 100Potato Plant ResearchPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management

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Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones

Külen, Oktay, Stushnoff, Cecil, Holm, David G·2013·Journal of the Science of Food and Agriculture

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Abstract

BACKGROUND: Twelve Colorado-grown specialty potato clones were evaluated for total phenolic content, antioxidant activity and ascorbic acid content at harvest and after 2, 4, 6 and 7 months cold storage at 4 °C. Potato clones were categorized as pigmented ('CO97226-2R/R', 'CO99364-3R/R', 'CO97215-2P/P', 'CO97216-3P/P', 'CO97227-2P/P', 'CO97222-1R/R', 'Purple Majesty', 'Mountain Rose' and 'All Blue'), yellow ('Yukon Gold') and white fleshed ('Russet Nugget', 'Russet Burbank'). Folin-Ciocalteu reagent was used to estimate total phenolic content, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(•+) ) and 2,2-diphenyl-1-picrylhydrazyl (DPPH(•) ) radical scavenging assays were used to estimate antioxidant capacity. RESULTS: Pigmented potato genotypes had significantly higher total phenolic content and antioxidant activity at all data points than yellow- and white-fleshed cultivars. Vitamin C content was higher in 'Yukon Gold' than in the other clones. The highest level of vitamin C in all clones was at harvest and after 2 months in cold storage. Vitamin C content in all potato clones dropped rapidly with longer intervals of cold storage. Although total phenolic content and antioxidant activity fluctuated during cold storage, after 7 months of cold storage their levels were slightly higher than at harvest. Total phenolic content was better correlated with Trolox equivalent antioxidant capacity (TEAC)/ABTS(•+) than the TEAC/DPPH(•) radical scavenging assay. CONCLUSION: Pigmented potato clones had significantly higher total phenolic content and antioxidant activity, while the yellow-fleshed potato cultivar 'Yukon Gold' had significantly higher vitamin C content. Vitamin C content decreased in all potato clones during cold storage, while total phenolics increased in pigmented clones.

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Authors: Külen, O., Stushnoff, C., & Holm, D. G.
Affiliations: TÜBİTAK Marmara Research Center (TR)
Colorado State University (US)
Corresponding author: Külen, Oktay
Venue: Journal of the Science of Food and Agriculture
Publisher: Wiley
Published: 2013-02-12
Volume: 93
Issue: 10
Pages: 2437-2444
ISSN: 0022-5142 (ISSN-L)
1097-0010
DOI: 10.1002/jsfa.6053
OpenAlex: W2099473758
Cited by: 98
References: 42
Citations by year: 2026: 4 · 2025: 11 · 2024: 5 · 2023: 8 · 2022: 13 · 2021: 14 · 2020: 5 · 2019: 11 · 2018: 8 · 2017: 8 · 2016: 7 · 2014: 3 · 2013: 1
FWCI: 5.48
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Journal of the Science of Food and Agriculture (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords: potato, cold storage, total phenolic content, antioxidant activity, vitamin C, flesh color, Yukon Gold, Russet Burbank, postharvest quality, free radical scavenging
MeSH terms: Antioxidants, Ascorbic Acid, Biphenyl Compounds, Cold Temperature, Diet, Humans, Phenols, Picrates, Pigments, Biological, Solanum tuberosum, Species Specificity, Sulfonic Acids, Plant Tubers, Benzothiazoles, Food Storage

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Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones

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