The content of total polyphenols in different varieties of Solanum tuberosum grow in Spiš area

• Main Authors: Beáta Volnová, Janette Musilová, Miriama Kopernická, Petra Kavalcová, Ľuboš Harangozo, Michal Medvecký
• Format: Article
• Language: English
• Published: HACCP Consulting 2016-01-01
• Series: Potravinarstvo
• Subjects: potato; variety; total polyphenol; compound; Spiš area
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/539

<table style="height: 444px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="444" align="left" valign="top"><p>&nbsp;essential source of polyphenol compounds. Phenolic compounds are the predominant antioxidants in nutrition and their study is currently being paid much attention. These antioxidants act synergistically; polyphenol compounds protect vitamin C and &beta;-carotene, which in turn helps to increase the effect of vitamin E. Potatoes are very popular vegetables in Slovakia, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables. It is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols. The study was performed in order to analyse 7 Slovak potato varieties from Spi&scaron; area, according to biologically active compounds: such as polyphenols. The content of total polyphenols was determined by the method of Lachman et al., (2003). The lowest determined content of total polyphenol (mg.kg^-1 dry matter) in locality Spi&scaron;sk&yacute; &Scaron;tvrtok was measured in a variety Victoria (795.05 mg.kg^-1 dry matter) and the highest content of total polyphenols in locality Spi&scaron;sk&yacute; &Scaron;tvrtok was measured in variety Laura (1238.42 mg.kg^-1 dry matter). In the locality Odor&iacute;n was determine the lowest content of total polyphenols in variety Red Anna (974.09 mg.kg^-1 dry matter) and the highest content of total polyphenols was determined in variety Laura (978.95 mg.kg^-1 dry matter). Between all varieties in locality Spi&scaron;sk&yacute; &Scaron;tvrtok was confirmed the statistically significant difference in the influence of the variety in the contents of total polyphenols (mg.kg^-1 DM). This varietal dependence was not appear in samples taken in the locality Odor&iacute;n. The total polyphenols content of the potatoes can be influenced by other factors, for example locality. In this case, there were statistically significant differences in the content of total polyphenols in variety Laura obtained from two different localities.</p></td></tr></tbody></table>