Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
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10.1515_chem-2021-0109.pdf (508.78 KB)
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2021-12-20
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De Gruyter
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Abstract
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.
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Kowalczewski, Przemysław Łukasz, Zembrzuska, Joanna, Drożdżyńska, Agnieszka, Smarzyński, Krzysztof, Radzikowska, Dominika, Kieliszek, Marek, Jeżowski, Paweł and Sawinska, Zuzanna. "Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice" Open Chemistry, vol. 19, no. 1, 2021, pp. 1225-1232. https://doi.org/10.1515/chem-2021-0109;