Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity

• Published in: Ciência e tecnologia de alimentos 2019-03, Vol.39 (1), p.66-71
• Main Authors: ROJAS-PADILLA, Carmen Rosa, VASQUEZ-VILLALOBOS, Victor Javier, VITAL, Camilo Elber, ROJAS, Julio Cesar, RIOS, Nelson Horacio, LUJAN, Angel Pedro, NINAQUISPE, Viviano Paulino, ESPINOZA, Mario Sergio
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.25617

Abstract For over two decades, there has been an increasing interest in finding natural antioxidants, because they can protect the human body from free radicals and retard the progress of many chronic diseases. Phenolic compounds were identified and quantified in potato cooking water from freeze–dried slices with peel and from whole potato stored for 20 days. 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 0.1 ng to 100 μg) was generated and the data was 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. The potato cooking water contains phytonutrients with potential antioxidant activity to prevent non-transmissible degenerative diseases. The metabolite content in the cooking water of the Huagalina native potato is directly related to the freshness of the product before cooking. Potato cooking water could be considered a neutraceutical food. However, further research is required to identify any other substances that can be harmful to health depending on the amount consumed.