Antioxidants and Nutritional Composition of 52 Cultivars of Native Andean Potatoes
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Antioxidants and Nutritional Composition of 52 Cultivars of Native Andean Potatoes Leslie Tejeda 1 & Patricia Mollinedo 1 & Enzo Aliaga-Rossel 2,3 & J. Mauricio Peñarrieta 1 Received: 9 September 2019 / Accepted: 20 March 2020/ # European Association for Potato Research 2020
Abstract The chemical composition, total antioxidant capacity (TAC) and total flavonoids were assessed in fifty-two Andean potato cultivars, with local indigenous names, from Bolivia, comprising five species and one subspecies. Moisture content ranged from 63 to 81%, and on a fresh-weight basis, ash content from 1 to 2%, protein content from 3 to 11%, carbohydrate content from 9 to 35% and total lipids ≤ 0.01%. Solanum stenotomum cultivars showed the highest protein content. The TAC ranged from 1 to 10-μmol Trolox equivalents/g dry matter using Ferric reduction antioxidant power (FRAP) method and from 0.2 to 5 according to the 2,2′-azino-bis (3-ethylbenzithiazoline-6-sulphonic acid) (ABTS) method. The total flavonoids (TF) ranged from 2 to 19, expressed in μmol of catechin equivalents/g dry matter. The Andean potatoes studied appeared to be an important source of antioxidants and polyphenols, as well as proteins. They are therefore important for the diet of the economically depressed indigenous people of the Bolivian Andes. Furthermore, many of these potato cultivars, which still remain unknown outside the Andean region, can be considered superfoods because of their nutritional properties. Keywords Antioxidants . Bolivian potatoes . Chemical composition . Flavonoids . Proteins
* Leslie Tejeda [email protected] Enzo Aliaga-Rossel https://www.swebol.com
1
School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), PO Box 330, Campus Universitario Cota Cota 27 Street, La Paz, Bolivia
2
SWEBOL Biotech AB, PO Box 719, Scheelevägen, 22 22363 Lund, Sweden
3
Faculty of Pure and Natural Sciences, Institute of Ecology, Universidad Mayor de San Andrés (UMSA), PO Box 10077, Campus Universitario Cota Cota 27 Street, La Paz, Bolivia
Potato Research
Abbreviations CE Catechin equivalent TAC Total antioxidant capacity TE Trolox equivalent TF Total flavonoids FRAP Ferric reduction antioxidant power
Introduction The potato was probably domesticated between 10,000 and 7000 years ago by the Chiripa culture near the Titicaca Lake region in the Andean plateau, and then expanded by camel caravans that allowed them to offer different products, such as potatoes and other native products, to the rest of the Andean region (Salaman 1949; Tamara 2003). Bolivia and Peru are a centre of diversity of cultivated potatoes and their wild tuberbearing relatives (Hawkes 1990; Ochoa 1990). The high variety of native potatoes cultivated in Bolivia is related to different characteristics such as altitude, climate, soil and physiography (Ugarte and Iriarte 2008). Some native species and cultivars grow exclusively in cold regions where the temperature during the harvest season ranges from 1 to 15 °C. These potato species have constitut
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