Abstract
Potato (Solanum tuberosum L.) is considered to be one of the most prominent nongrain food crops throughout the world that can be regarded as most affordable and most accessible food to provide numerous health benefits. Potential role in improving human health is attributed to presence of wide range of phytonutrients in potatoes viz., polyphenols, anthocyanins, carotenoids, ascorbic acid and proteins, vitamins as well as minerals. In India, more than 75% of the potato production is confined to Indo-Gangetic plains due to thermo-sensitivity of the crop. Several reports are available in recent years to develop new cultivars with improved nutritional value as well as nutrient evaluation of existing cultivars. Current status of research on potato phytonutrients particularly antioxidants, minerals and vitamins in relation to human health as well as research carried out on enhancement of these phytonutrients through genetic manipulations has been compiled in this review article.
This is a preview of subscription content, access via your institution.
References
Abebe T, Wongchaochant S, Taychasinpitak T, Leelapon O (2012) Variation of mineral concentrations among different potato varieties grown at two distinct locations in Ethiopia. Kesetsart J 46:837–850
Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55. https://doi.org/10.1016/j.foodchem.2013.11.093
Ah-Hen K, Fuenzalida C, Hess S, Contreras A, Vega-Gálvez A, Lemus-Mondaca R (2012) Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in Southern Chile. Chil J Agric Res 72:3. https://doi.org/10.4067/S0718-58392012000100001
Alamed J, Chaiyasit W, McClements DJ, Decker EA (2009) Relationships between free radical scavenging and antioxidant activity in foods. J Agric Food Chem 57:2969–2976. https://doi.org/10.1021/jf803436c
Al-Saikhan MS, Howard LR, Miller JC Jr (1995) Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.). J Food Sci 60:341–343. https://doi.org/10.1111/j.1365-2621.1995.tb05668.x
Andre CM, Oufir M, Guignard C, Hoffmann L, Hausman JF, Evers D, Larondelle Y (2007a) Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of β-carotene, α-tocopherol, chlorogenic acid, and petanin. J Agric Food Chem 55:10839–10849. https://doi.org/10.1021/jf0726583
Andre CM, Ghislain M, Bertin P, Oufir M, del Rosario Herrera M, Hoffmann L, Hausman JF, Larondelle Y, Evers D (2007b) Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. J Agric Food Chem 55:366–378. https://doi.org/10.1021/jf062740i
Anon (2007) FSA nutrient and food based guidelines for UK institutions. Food Standards agency (https://www.food.gov.uk/sites/default/files/multimedia/pdfs/nutrientinstitution.pdf.)
Asokan SM, Yang JY, Lin WT (2018) Anti-hypertrophic and anti-apoptotic effects of short peptides of potato protein hydrolysate against hyperglycemic condition in cardiomyoblast cells. Biomed Pharmacother 107:1667–1673. https://doi.org/10.1016/j.biopha.2018.08.070
Badenhorst R (2014) Potatoes SA 2014 consumer research study. CHIPS Magazine 28:20–29
Bártová V, Bárta J, Vlačihová A, Šedo O, Zdráhal Z, Konečná H, Stupková A, Švajner J (2018) Proteomic characterization and antifungal activity of potato tuber proteins isolated from starch production waste under different temperature regimes. Appl Microbiol Biotechnol 102:10551–10560. https://doi.org/10.1007/s00253-018-9373-y
Bethke PC, Jansky SH (2008) The effects of boiling and leaching on the content of potassium and other minerals in potatoes. J Food Sci 73:H80–H85. https://doi.org/10.1111/j.1750-3841.2008.00782.x
Bibi S, Navarre DA, Sun X, Du M, Rasco B, Zhu MJ (2019) Beneficial effect of potato consumption on gut microbiota and intestinal epithelial health. Am J Potato Res 96:170–176. https://doi.org/10.1007/s12230-018-09706-3
Bontempo P, Carafa V, Grassi R, Basile A, Tenore GC, Formisano C, Rigano D, Altucci L (2013) Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte. Food Chem Toxicol 55:304–312. https://doi.org/10.1016/j.fct.2012.12.048
Brazinskiene V, Asakaviciute R, Razukas A, Ivanauskas L (2017) Quantification of biologically active compounds in the tubers of potato varieties of different maturity. Zemdirbyste 104:41–46. https://doi.org/10.13080/z-a.2017.104.006
Breithaupt DE, Bamedi A (2002) Carotenoids and carotenoid esters in potatoes (Solanum tuberosum L.): new insights into an ancient vegetable. J Agric Food Chem 50:7175–7181. https://doi.org/10.1021/jf0257953
Brown CR, Culley D, Yang CP, Durst R, Wrolstad R (2005) Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines. J Am Soc Hortic Sci 130:174–180. https://doi.org/10.21273/JASHS.130.2.174
Burgos G, Amoros W, Muñoa L, Sosa P, Cayhualla E, Sanchez C, Díaz C, Bonierbale M (2013) Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. J Food Compos Anal 30:6–12. https://doi.org/10.1016/j.jfca.2012.12.001
Burrowes JD, Ramer NJ (2008) Changes in potassium content of different potato varieties after cooking. J Ren Nutr 18:530–534. https://doi.org/10.1053/j.jrn.2008.08.005
Charepalli V, Reddivari L, Radhakrishnan S, Vadde R, Agarwal R, Vanamala JK (2015) Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells. J Nutr Biochem 26:1641–1649. https://doi.org/10.1016/j.jnutbio.2015.08.005
Chirumbolo S (2010) The role of quercetin, flavonols and flavones in modulating inflammatory cell function. Inflamm Allergy Drug Targets 9:263–285. https://doi.org/10.2174/187152810793358741
Cho KS, Jeong HJ, Cho JH, Park YE, Hong SY, Won HS, Kim HJ (2013) Vitamin C content of potato clones from Korean breeding lines and compositional changes during growth and after storage. Hortic Environ Biotechnol 54:70–75. https://doi.org/10.1007/s13580-013-0089-8
Dalamu Singh B, Barwal S, Raigond P, Sharma R, Joshi A (2015) Assessment of phytochemical diversity in Indian potato cultivars. Indian J Hortic 72:447–450
Dale MFB, Griffiths DW, Todd DT (2003) Effects of genotype, environment, and postharvest storage on the total ascorbate content of potato (Solanum tuberosum) tubers. J Agric Food Chem 51:244–248. https://doi.org/10.1021/jf020547s
DellaPenna D, Pogson BJ (2006) Vitamin synthesis in plants: tocopherols and carotenoids. Annu Rev Plant Biol 57:711–738. https://doi.org/10.1146/annurev.arplant.56.032604.144301
Diretto G, Tavazza R, Welsch R, Pizzichini D, Mourgues F, Papacchioli V, Beyer P, Giuliano G (2006) Metabolic engineering of potato tuber carotenoids through tuber-specific silencing of lycopene epsilon cyclase. BMC Plant Biol 6:13. https://doi.org/10.1186/1471-2229-6-13
Diretto G, Al-Babili S, Tavazza R, Papacchioli V, Beyer P, Giuliano G (2007) Metabolic engineering of potato carotenoid content through tuber-specific overexpression of a bacterial mini-pathway. PLoS One 2:e350. https://doi.org/10.1371/journal.pone.0000350
Drewnowski A, Rehm CD (2013) Vegetable cost metrics show that potatoes and beans provide most nutrients per penny. PLoS One 8:e63277. https://doi.org/10.1371/journal.pone.0063277
Ducreux LJ, Morris WL, Hedley PE, Shepherd T, Davies HV, Millam S, Taylor MA (2005) Metabolic engineering of high carotenoid potato tubers containing enhanced levels of β-carotene and lutein. J Exp Bot 56:81–89. https://doi.org/10.1093/jxb/eri016
Eichhorn S, Winterhalter P (2005) Anthocyanins from pigmented potato (Solanum tuberosum L.) varieties. Food Res Int 38:943–948. https://doi.org/10.1016/j.foodres.2005.03.011
Escuredo O, Seijo-Rodríguez A, González-Martín MI, Rodríguez-Flores MS, Seijo MC (2018) Potential of near infrared spectroscopy for predicting the physicochemical properties on potato flesh. Microchem J 141:451–457. https://doi.org/10.1016/j.microc.2018.06.008
Faller ALK, Fialho E (2009) The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42:210–215. https://doi.org/10.1016/j.foodres.2008.10.009
FAO (2009) Food composition database of potato varieties: http://www.fao.org/infoods/index_en.stm
FAO (2015) FAO Statistical Pocketbook. Food and Agriculture Organization of the United Nations, Rome, http://www.fao.org/3/a-i4691e.pdf
Fernandez-Orozco R, Gallardo-Guerrero L, Hornero-Méndez D (2013) Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: accumulation of carotenoids mediated by xanthophyll esterification. Food Chem 141(3):2864–2872
Fiedor J, Burda K (2014) Potential role of carotenoids as antioxidants in human health and disease. Nutrients 6:466–488. https://doi.org/10.3390/nu6020466
Fischer M, Kuckenberg M, Kastilan R, Muth J, Gebhardt C (2015) Novel in vitro inhibitory functions of potato tuber proteinaceous inhibitors. Mol Gen Genomics 290(1):387–398
Freedman MR, Keast DR (2011) White potatoes, including french fries, contribute shortfall nutrients to children’s and adolescents’ diets. Nutr Res 31:270–277. https://doi.org/10.1016/j.nutres.2011.03.006
Furrer A, Cladis DP, Kurilich A, Manoharan R, Ferruzzi MG (2017) Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food Chem 218:47–55. https://doi.org/10.1016/j.foodchem.2016.08.126
Galani JH, Mankad PM, Shah AK, Patel NJ, Acharya RR, Talati JG (2017) Effect of storage temperature on Vitamin C, total phenolics, UPLC phenolic acid profile and antioxidant capacity of eleven potato (Solanum tuberosum) varieties. Hortic Plant J 3:73–89. https://doi.org/10.1016/j.hpj.2017.07.004
García-Moreno PJ, Hansen EB, Andersen ML, Marcatili P, Jacobsen C (2018) Physical and oxidative stability of 5% fish oil-in-water emulsions stabilized by potato peptides predicted by bioinformatics. In 2nd International Symposium on Lipid Oxidation and Antioxidants
Gehse S, Knorr F, Patzelt A, Zastrow L, Meinke MC, Lademann J, Darvin ME (2018) Determination of the effect of boiling on the bioavailability of carotenoids in vegetables using resonance Raman spectroscopy. Laser Phys 28:105602
Gibson S, Kurilich AC (2013) The nutritional value of potatoes and potato products in the UK diet. Nutr Bull 38:389–399. https://doi.org/10.1111/nbu.12057
Giusti MM, Polit MF, Ayvaz H, Tay D, Manrique I (2014) Characterization and quantitation of anthocyanins and other phenolics in native Andean potatoes. J Agric Food Chem 62:4408–4416. https://doi.org/10.1021/jf500655n
Goyer A, Sweek K (2011) Genetic diversity of thiamin and folate in primitive cultivated and wild potato (Solanum) species. J Agric Food Chem 59:13072–13080. https://doi.org/10.1021/jf203736e
Guaadaoui A, Benaicha S, Elmajdoub N, Bellaoui M, Hamal A (2014) What is a bioactive compound? A combined definition for a preliminary consensus. Int J Food Sci Nutr 3:174–179. https://doi.org/10.11648/j.ijnfs.20140303.16
Hamouz K, Lachman J, Dvorák P, Juzl M, Pivec V (2006) The effect of site conditions, variety and fertilization on the content of polyphenols in potato tubers. Plant Soil Environ 52:407–412
Hamouz K, Lachman J, Pazderů K, Tomášek J, Hejtmánková K, Pivec V (2011) Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour. Plant Soil Environ 57:478–485
Han JS, Kozukue N, Young KS, Lee KR, Friedman M (2004) Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods. J Agric Food Chem 52:6516–6521. https://doi.org/10.1021/jf0493270
Han KH, Sekikawa M, Shimada KI, Hashimoto M, Hashimoto N, Noda T, Tanaka H, Fukushima M (2006) Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats. Br J Nutr 96:1125–1134. https://doi.org/10.1017/BJN20061928
Hatzis CM, Bertsias GK, Linardakis M, Scott JM, Kafatos AG (2006) Dietary and other lifestyle correlates of serum folate concentrations in a healthy adult population in Crete, Greece: a cross-sectional study. Nutr J 5:5–10. https://doi.org/10.1186/1475-2891-5-5
Hejtmankova K, Kotíková Z, Hamouz K, Pivec V, Vacek J, Lachman J (2013) Influence of flesh colour, year and growing area on carotenoid and anthocyanin content in potato tubers. J Food Compos Anal 32:20–27. https://doi.org/10.1016/j.jfca.2013.07.001
Hillebrand S, Naumann H, Kitzinski N, Köhler N, Winterhalter P (2009) Isolation and characterization of anthocyanins from blue-fleshed potatoes (Solanumtuberosum L.). Food 3:96–101. https://doi.org/10.1007/s12230-010-9141-8
Janave MT, Thomas P (1979) Influence of post-harvest storage temperature and gamma irradiation on potato carotenoids. Potato Res 22:365–369. https://doi.org/10.1007/BF02356230
Jansen G, Flamme W (2006) Coloured potatoes (Solanum tuberosum L.)–anthocyanin content and tuber quality. Genet Resour Crop Evol 53:1321. https://doi.org/10.1007/s10722-005-3880-2
Jayanty SS, Diganta K, Raven B (2018) Effects of cooking methods on nutritional content in potato tubers. Am J Potato Res 96:183–194. https://doi.org/10.1007/s12230-018-09704-5
Ji X, Rivers L, Zielinski Z, Xu M, MacDougall E, Stephen J, Zhang S, Wang Y, Chapman RG, Keddy P, Robertson GS (2012) Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities. Food Chem 133:1177–1187. https://doi.org/10.1016/j.foodchem.2011.08.065
Jiang Z, Chen C, Wang J, Xie W, Wang M, Li X, Zhang X (2016) Purple potato (Solanum tuberosum L.) anthocyanins attenuate alcohol-induced hepatic injury by enhancing antioxidant defense. J Nat Med 70:45–53. https://doi.org/10.1007/s11418-015-0935-3
Jin C, Lee W, Choi H, Kang W, Lim H (2016) Selection of the excellent potato clones based on total polyphenol, anthocyanin and vitamin C contents. Korean J Hortic Sci Technol 34:488–494
Katan MB, De Roos NM (2004) Promises and problems of functional foods. Crit Rev Food Sci Nutr 44:369–377. https://doi.org/10.1080/10408690490509609
Kent K, Charlton K, Roodenrys S, Batterham M, Potter J, Traynor V, Gilbert H, Morgan O, Richards R (2017) Consumption of anthocyanin-rich cherry juice for 12 weeks improves memory and cognition in older adults with mild-to-moderate dementia. Eur J Clin Nutr 56:333–341. https://doi.org/10.1007/s00394-015-1083-y
Khan N, Afaq F, Mukhtar H (2008) Cancer chemoprevention through dietary antioxidants: progress and promise. Antioxid Redox Signal 10:475–510. https://doi.org/10.1089/ars.2007.1740
Kim KM, Heo DR, Lee J, Park JS, Baek MG, Yi JM, Kim H, Bang OS (2015) 5, 3′-dihydroxy-6, 7, 4′-trimethoxyflavanone exerts its anticancer and antiangiogenesis effects through regulation of the Akt/mTOR signaling pathway in human lung cancer cells. Chem Biol Interact 225:32–39. https://doi.org/10.1016/j.cbi.2014.10.033
Kita A, Bąkowska-Barczak A, Hamouz K, Kułakowska K, Lisińska G (2013) The effect of frying on anthocyanin stability and antioxidant activity of crisps from red-and purple-fleshed potatoes (Solanum tuberosum L.). J Food Compos Anal 32:169–175. https://doi.org/10.1016/j.jfca.2013.09.006
Kubow S, Hobson L, Iskandar MM, Sabally K, Donnelly DJ, Agellon LB (2014) Extract of Irish potatoes (Solanum tuberosum L.) decreases body weight gain and adiposity and improves glucose control in the mouse model of diet-induced obesity. Mol Nutr Food Res 58:2235–2238. https://doi.org/10.1002/mnfr.201400013
Kudo K, Onodera S, Takeda Y, Benkeblia N, Shiomi N (2009) Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract. J Funct Foods 1:170–176. https://doi.org/10.1016/j.jff.2009.01.006
Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR (2006) Nutrient composition of domestic potato cultivars. J East Asian Soc Diet Life 16:740–746
Lachman J, Hamouz K, Musilová J, Hejtmánková K, Kotíková Z, Pazderů K, Domkářová J, Pivec V, Cimr J (2013) Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chem 138:1189–1197. https://doi.org/10.1016/j.foodchem.2012.11.114
Laib I, Barkat M (2018) Optimization of conditions for extraction of polyphenols and the determination of the impact of cooking on total polyphenolic, antioxidant, and anticholinesterase activities of potato. Foods 7:36. https://doi.org/10.3390/foods7030036
Laursen KH, Schjoerring JK, Olesen JE, Askegaard M, Halekoh U, Husted S (2011) Multielemental fingerprinting as a tool for authentication of organic wheat, barley, faba bean, and potato. J Agric Food Chem 59:4385–4396. https://doi.org/10.1021/jf104928r
Lemos MA, Aliyu MM, Hungerford G (2015) Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food Chem 173:462–467. https://doi.org/10.1016/j.foodchem.2014.10.064
Lewu MN, Adebola PO, Afolayan AJ (2010) Comparative assessment of the nutritional value of commercially available cocoyam and potato tubers in South Africa. J Food Qual 33:461–476. https://doi.org/10.1111/j.1745-4557.2010.00325.x
Lippert E, Ruemmele P, Obermeier F, Goelder S, Kunst C, Rogler G, Dunger N, Messmann H, Hartmann A, Endlicher E (2017) Anthocyanins prevent colorectal cancer development in a mouse model. Digestion 95:275–280. https://doi.org/10.1159/000475524
Lombardo S, Pandino G, Mauromicale G (2014) The mineral profile in organically and conventionally grown “early” crop potato tubers. Sci Hortic 167:169–173. https://doi.org/10.1016/j.scienta.2014.01.006
Love SL, Pavek JJ (2008) Positioning the potato as a primary food source of vitamin C. Am J Potato Res 85:277–285
Makinen S (2014) Production, isolation and characterization of bioactive peptides with antihypertensive properties from rapeseed and potato protein. Food Chemistry & Food Development, Department of Biochemistry. Doctoral Thesis in Food Sciences at the University of Turku. ISBN 798-951-29-5965-5(pdf)
Mäkinen S, Streng T, Larsen LB, Laine A, Pihlanto A (2016) Angiotensin I-converting enzyme inhibitory and antihypertensive properties of potato and rapeseed protein-derived peptides. J Funct Foods 25:160–173. https://doi.org/10.1016/j.jff.2016.05.016
Mattila P, Hellström J (2007) Phenolic acids in potatoes, vegetables, and some of their products. J Food Compos Anal 20:152–160. https://doi.org/10.1016/j.jfca.2006.05.007
McGill CR, Kurilich AC, Davignon J (2013) The role of potatoes and potato components in cardiometabolic health: a review. Ann Med 45:467–473. https://doi.org/10.3109/07853890.2013.813633
Michalska A, Wojdyło A, Bogucka B (2016) The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato. J Food Compos Anal 47:69–75. https://doi.org/10.1016/j.jfca.2016.01.004
Mooney S, Chen L, Kühn C, Navarre R, Knowles NR, Hellmann H (2013) Genotype-specific changes in vitamin B6 content and the PDX family in potato. Biomed Res Int. https://doi.org/10.1155/2013/389723
Moser S, Aragon I, Furrer A, Van Klinken JW, Kaczmarczyk M, Lee BH, Hamaker B, Ferruzzi M (2015) Potato phenolics modulate rate of glucose transport in a Caco-2 human intestinal cell model. FASEB J 29(1_supplement):606.6
Moser S, Aragon I, Furrer A, Van Klinken JW, Kaczmarczyk M, Lee BH, George J, Hamaker BR, Mattes R, Ferruzzi MG (2018) Potato phenolics impact starch digestion and glucose transport in model systems but translation to phenolic rich potato chips results in only modest modification of glycemic response in humans. Nutr Res 52:57–70. https://doi.org/10.1016/j.nutres.2018.02.001
Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatogr A 1054:95–111. https://doi.org/10.1016/j.chroma.2004.08.059
Nara K, Miyoshi T, Honma T, Koga H (2006) Antioxidative activity of bound-form phenolics in potato peel. Biosci Biotechnol Biochem 70:1489–1491. https://doi.org/10.1271/bbb.50552
Nassar AM, Sabally K, Kubow S, Leclerc YN, Donnelly DJ (2012) Some Canadian-grown potato cultivars contribute to a substantial content of essential dietary minerals. J Agric Food Chem 60:4688–4696. https://doi.org/10.1021/jf204940t
Nassar AM, Kubow S, Leclerc YN, Donnelly DJ (2014) Somatic mining for phytonutrient improvement of ‘Russet Burbank’potato. Am J Potato Res 91:89–100. https://doi.org/10.1007/s12230-013-9334-z
Navarre DA, Shakya R, Holden J, Kumar S (2010) The effect of different cooking methods on phenolics and vitamin C in developmentally young potato tubers. Am J Potato Res 87:350–359
Navarre DA, Brown CR, Sathuvalli VR (2019) Potato vitamins, minerals and phytonutrients from a plant biology perspective. Am J Potato Res 96:111–126. https://doi.org/10.1007/s12230-018-09703-6
Nesterenko S, Sink KC (2003) Carotenoid profiles of potato breeding lines and selected cultivars. HortScience 38:1173–1177. https://doi.org/10.21273/HORTSCI.38.6.1173
Ngobese NZ, Workneh TS, Alimi BA, Tesfay S (2017) Nutrient composition and starch characteristics of eight European potato cultivars cultivated in South Africa. J Food Compos Anal 55:1–11. https://doi.org/10.1016/j.jfca.2016.11.002
Onyeneho SN, Hettiarachchy NS (1993) Antioxidant activity, fatty acids and phenolic acids compositions of potato peels. J Sci Food Agric 62:345–350. https://doi.org/10.1002/jsfa.2740620406
Paget M, Amoros W, Salas E, Eyzaguirre R, Alspach P, Apiolaza L, Noble A, Bonierbale M (2014) Genetic evaluation of micronutrient traits in diploid potato from a base population of Andean Landrace Cultivars. Crop Sci 54:1949–1959. https://doi.org/10.2135/cropsci2013.12.0809
Pasare S, Wright K, Campbell R, Morris W, Ducreux L, Chapman S, Bramley P, Fraser P, Roberts A, Taylor M (2013) The sub-cellular localisation of the potato (Solanum tuberosum L.) carotenoid biosynthetic enzymes, CrtRb2 and PSY2. Protoplasma 250:1381–1392. https://doi.org/10.1007/s00709-013-0521-z
Peñarrieta JM, Salluca T, Tejeda L, Alvarado JA, Bergenståhl B (2011) Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato). J Food Compos Anal 24:580–587. https://doi.org/10.1016/j.jfca.2010.10.006
Perla V, Holm DG, Jayanty SS (2012) Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT-Food Sci Technol 45:161–171. https://doi.org/10.1016/j.lwt.2011.08.005
Qin A, Shi Q, Yu X (2011) Ascorbic acid contents in transgenic potato plants overexpressing two dehydroascorbate reductase genes. Mol Biol Rep 38:1557–1566. https://doi.org/10.1007/s11033-010-0264-2
Raigond P, Singh B, Dutt S, Joshi A (2017) Potential of Indian potatoes for the management of hyperglycemia. Indian J Hortic 74:103–108. https://doi.org/10.5958/0974-0112.2017.00023.8
Ralla K, Sohling U, Suck K, Kasper C, Ruf F, Scheper T (2012) Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers. J Sep Sci 35:1596–1602. https://doi.org/10.1002/jssc.201200030
Reyes LF, Miller JC, Cisneros-Zevallos L (2005) Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes. Am J Potato Res 82:271. https://doi.org/10.1007/BF02871956
Rojas-Padilla CR, Vasquez-Villalobos VJ, Vital CE, Rojas JC, Rios NH, Lujan AP, Ninaquispe VP, Espinoza MS (2019) Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity. Food Sci Technol 39(1):66–71
Römer S, Lübeck J, Kauder F, Steiger S, Adomat C, Sandmann G (2002) Genetic engineering of a zeaxanthin-rich potato by antisense inactivation and co-suppression of carotenoid epoxidation. Metab Eng 4:263–272. https://doi.org/10.1006/mben.2002.0234
Rommens CM, Richael CM, Yan H, Navarre DA, Ye J, Krucker M, Swords K (2008) Engineered native pathways for high kaempferol and caffeoylquinate production in potato. Plant Biotechnol J 6:870–886. https://doi.org/10.1111/j.1467-7652.2008.00362.x
Scott GJ, Suarez V (2011) Growth rates for potato in India and their implications for industry. Potato J 38:100–112
Silveira AC, Falagán N, Aguayo E, Vilaró F, Escalona VH (2017) Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. CYTA J Food 15:241–248. https://doi.org/10.1080/19476337.2016.1243155
Smeriglio A, Barreca D, Bellocco E, Trombetta D (2016) Chemistry, pharmacology and health benefits of anthocyanins. Phytother Res 30:1265–1286. https://doi.org/10.1002/ptr.5642
Stobiecki M, Matysiak-Kata I, Frański R, Skała J, Szopa J (2003) Monitoring changes in anthocyanin and steroid alkaloid glycoside content in lines of transgenic potato plants using liquid chromatography/mass spectrometry. Phytochemistry 62:959–969. https://doi.org/10.1016/S0031-9422(02)00720-3
Subramanian NK, White PJ, Broadley MR, Ramsay G (2011) The three-dimensional distribution of minerals in potato tubers. Ann Bot 107:681–691. https://doi.org/10.1093/aob/mcr009
Thompson MD, Thompson HJ, McGinley JN, Neil ES, Rush DK, Holm DG, Stushnoff C (2009) Functional food characteristics of potato cultivars (Solanum tuberosum L.): phytochemical composition and inhibition of 1-methyl-1-nitrosourea induced breast cancer in rats. J Food Compos Anal 22:571–576. https://doi.org/10.1016/j.jfca.2008.09.002
Tudela JA, Cantos E, Espín JC, Tomás-Barberán FA, Gil MI (2002) Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes: effect of domestic cooking. J Agric Food Chem 50:5925–5931. https://doi.org/10.1021/jf020330y
Tudela JA, Hernández JA, Gil MI, Espín JC (2003) L-galactono-γ-lactone dehydrogenase activity and vitamin C content in fresh-cut potatoes stored under controlled atmospheres. J Agric Food Chem 51:4296–4302. https://doi.org/10.1021/jf030071s
Upadhyaya CP, Akula N, Young KE, Chun SC, Kim DH, Park SW (2010) Enhanced ascorbic acid accumulation in transgenic potato confers tolerance to various abiotic stresses. Biotechnol Lett 32:321–330. https://doi.org/10.1007/s10529-009-0140-0
Valcarcel J, Reilly K, Gaffney M, O’Brien N (2015) Total carotenoids and l-ascorbic acid content in 60 varieties of potato (Solanum tuberosum L.) grown in Ireland. Potato Res 58:29–41. https://doi.org/10.1007/s11540-014-9270-4
Wang S, Melnyk JP, Tsao R, Marcone MF (2011) How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Res Int 44:14–22. https://doi.org/10.1016/j.foodres.2010.09.028
Wekesa MN, Okoth MW, Abong GO, Muthoni J, Kabira JN (2014) Effect of soil characteristics on potato tuber minerals composition of selected Kenyan varieties. J Agric Sci 6:163. https://doi.org/10.5539/jas.v6n12p163
White PJ, Broadley MR, Hammond JP, Ramsay G, Subramanian NK, Thompson J, Wright G (2012) Bio-fortification of potato tubers using foliar zinc-fertiliser. J Hortic Sci Biotechnol 87:123–129. https://doi.org/10.1080/14620316.2012.11512842
Yao S, Udenigwe CC (2018) Peptidomics of potato protein hydrolysates: implications of post-translational modifications in food peptide structure and behaviour. R Soc Open Sci 5:172425. https://doi.org/10.1098/rsos.172425
Young AJ, Lowe GL (2018) Carotenoids—antioxidant properties. Antioxidants 7:28
Zarzecka K, Gugała M, Sikorska A, Mystkowska I, Baranowska A, Niewęgłowski M, Dołęga H (2017) The effect of herbicides and biostimulants on polyphenol content of potato (Solanum tuberosum L.) tubers and leaves. J Saudi Soc Agric Sci 18:102–106. https://doi.org/10.1016/j.jssas.2017.02.004
Zwijnenberg HJ, Kemperman AJ, Boerrigter ME, Lotz M, Dijksterhuis JF, Poulsen PE, Koops GH (2002) Native protein recovery from potato fruit juice by ultrafiltration. Desalination 144:331–334. https://doi.org/10.1016/S0011-9164(02)00338-7
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Mishra, T., Raigond, P., Thakur, N. et al. Recent Updates on Healthy Phytoconstituents in Potato: a Nutritional Depository. Potato Res. 63, 323–343 (2020). https://doi.org/10.1007/s11540-019-09442-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11540-019-09442-z