PHENOLIC COMPOUNDS IN NATIVE POTATO (SOLANUM TUBEROSUM L.) COOKING WATER, WITH POTENTIAL ANTIOXIDANT ACTIVITY

Autores

• Ángel Pedro Lujan Salvatierra
• Viviano Paulino Ninaquispe Zare
• Nelson Horacio RÍos Campos
• Julio Cesar Rojas Naccha
• Camilo Elber Vital
• Víctor Javier Vasquez-Villalobos
• Carmen Rosa Rojas-Padilla

Resumo

Objective: This research objective was to identify and quantify phenolic compounds in potato cooking water from freeze-dried slices with peel and from the whole potato stored for 20 days at 18.5 - 21.5 °C, 68 - 70% Relative Humidity. Methods: Extracts were obtained with an aqueous solution composed of 50% methanol and 0.5% acetic acid. Fifteen secondary metabolites were monitored using the Ultra Performance Liquid Chromatography system coupled to mass spectrometry (UPLC-MS / MS). A calibration curve (from 0.1ng to 100 μg) was generated, and the data were analyzed using the software “MassHunter Workstation” VB 06.00. The results were expressed as mg/100 g of sliced potato or raw potato. Principal Components Analysis (PCA) was performed using XLSTAT 2015 Software. Results: The main phenolic compounds (mg / 100 g of freeze-dried sliced potato) are chlorogenic acid (46.18), vanillin (16.03), p-coumaric acid (9.73), caffeic acid (9.41), 4-hydroxy -3-methoxy cinnamaldehyde (7.83), ferulic acid (5.97), neochlorogenic acid (2.07). The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Conclusions: Potato cooking water could be considered a nutraceutical food. However, further research is required to identify any other substances harmful to health, depending on the amount consumed.

Palavras-chave

Native potato; phytochemicals; Boiled potato, Chlorogenic acid; Cancer. .

Licença

Este capítulo está sob a Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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