Native Andean potatoes (Solanum tuberosum L.): Phytonutrients in Peel, Pulp and Potato Cooking Water

Abstract

Background and Objective: Potatoes (Solanum tuberosum L.) are an essential crop and are often eaten after boiling. The objective of this study was to compare the concentration of chlorogenic, neo-chlorogenic and caffeic acid in the raw and cooked peel, raw and cooked pulp and the potato cooking water of native Andean potatoes. Materials and Methods: The variety of potato used was the native Huagalina potato cultivated in the La Libertad Region (Peru). The phenolic compounds were extracted with a 50% aqueous solution of methanol and 0.5% acetic acid in the pulp and peel separately. The Analysis was performed by UPLC-MS/MS. Nested 3-factor design, ANOVA and Tukey tests were employed. Results: Cooking induced a change in phytochemical content with pulp values tending to zero, meanwhile, concentrations in potato cooking water were higher than those reported for cooked pulp, but the raw and cooked peel had the highest concentration. Conclusion: The phytonutrients leached into the cooking water. Concentration in mg gG1 dw of these metabolites were reported from highest to lowest: Raw peel, cooked peel, potato cooking water and peeled pulp. Therefore, the consumption of cooked pulp with cooked peel should be encouraged.