Antioxidant Compounds of Potato Breeding Genotypes and Commercial Cultivars with Yellow, Light Yellow, and White Flesh in Iran

Potatoes are a staple food with high antioxidant properties that can positively affect population health. The beneficial effects of potatoes have been attributed to tuber quality. However, the tuber quality related researches at genetic levels are very few. Sexual hybridization is a powerful strategy for producing new and valuable genotypes with high quality. In this study, 42 breeding potato genotypes in Iran were selected based on appearance characteristics such as shape, size, color, eyes of tubers, and tuber yield and marketability. The tubers were evaluated for their nutritional value and properties, viz. phenolic content, flavonoids, carotenoids, vitamins, sugars, proteins, and antioxidant activity. Potato tubers with white flesh and colored skin had significantly higher levels of ascorbic acid and total sugar. The result showed that higher phenolic, flavonoid, carotenoid, protein concentration, and antioxidant activity were noted in yellow-fleshed. Burren (yellow-fleshed) tubers had more antioxidant capacity in comparison to genotypes and cultivars, which did not differ significantly with genotypes 58, 68, 67 (light yellow), 26, 22, and 12 (white). The highest correlation coefficients in antioxidant compounds were related to total phenol content and FRAP, suggesting that phenolics might be crucial predictors of antioxidant activities. The concentration of antioxidant compounds in the breeding genotypes was higher than in some commercial cultivars, and higher antioxidant compounds content and activity were detected in yellow-fleshed cultivars. Based on current results, understanding the relationship between antioxidant compounds and the antioxidant activity of potatoes could be very helpful in potato breeding projects.

Automated summary

In this study, 42 breeding potato genotypes in Iran were evaluated for their nutritional value and properties. Potatoes with white flesh and colored skin had higher levels of ascorbic acid and total sugar, while yellow-fleshed potatoes had higher concentrations of phenolic compounds, flavonoids, carotenoids, and proteins, as well as higher antioxidant activity. The correlation between phenolic compounds and antioxidant activity suggests that phenolics may be crucial predictors of antioxidant activities. These findings have important implications for potato breeding projects.