The content of pro-health compounds and antioxidant properties of 65 potato cultivars characterized under the European project Ecobreed.

Introduction. Potato is the fifth most important cultivated plant in the world, which delivers energy and some the nutrients. Knowing the composition of nutrients in potato tubers is a very important element of balancing a healthy diet. Potato tubers contain important levels of bioactive compounds and antioxidants, considered health-promoting components of the human diet, protecting cells and tissues from oxidative stress, and the onset of chronic diseases. Plant breeding has invested significant resources to select potato cultivars with a higher content of health-promoting compounds (Keutgen et al. 2019; Tatarowska et al. 2019). The aim of this study was to determine the effect of the cultivar on the concentration of antioxidant compounds: total carotenoids content (TC) and vitamin C (VC) and its correlation with the total antioxidant activity (TAA) in 65 potato cultivars (Solanum tuberosum).

Methods. In experiment were used 65 potato cultivars come from the work collection created within the European project Ecobreed. The field trials were carried out for three years at central part of Poland in Młochów. In these experiments low input system were applied. TC and VC were made spectrophotometrically with a UV-Vis HITACHI U-1900 spectrophotometer. TAA was evaluated by the FRAP and DPPH method.

Results. TAA of potato cultivars was evaluated by the FRAP and DPPH method. For the TC content revealed highly significant effect for year (Y), cultivar (C) and flesh colour (FC). The TC ranged from 101.5 µg/100 g DM (in cv. Kelly) to 715 µg/100 g DM (in cv. Mayan Gold).  TC values were weakly correlated in individual years and significantly higher in yellow-flashed potatoes (319.9 µg/100 g DM) than in white-flashed potatoes (175.6 µg/100 g DM). The VC content ranged from 1.0 mg/100 g FM (in cv. Bzura) to 14.8 mg/100 g FM (in cv. Twinner). The VC were higher in yellow-flashed potato (6.5 mg/100 g FM) then in white-flashed potato (5.8 mg/100 g FM). The highest TAA were observed in cvs: Colleen, Basa, Triplo, Gatsby, Ditta, Twinner, Riviera, Michalina, Damaris, Belmonda, Ambo, Savinja, 12-LHI-6. For these cultivars, the FRAP values were 0.53 TE (µmol/100 mg DM) and DPPH 0.55 TE (µmol/ 100 mg DM). The lowest TAA were observed in cvs: Owacja, Mayan Gold, Kokra, Magnolia and Kell. For them, the FRAP and DPPH values were slightly above 0.2 TE (µmol/100 mg DM).