Page 238 - PC2019 Program & Proceedings

PLANT CANADA 2019

P49. Quality aspects of cooked early potatoes in relation to polyphenols/antioxidant content using a
new LC-MS/MS technique (method development and application)
1, 2
1
Varilla, C *, R.G. Pinhero , R.Y. Yada and M. F. Marcone 1
3
1 Department of Food Science, University of Guelph
2 AFL – Laboratory Services Division-University of Guelph
3 Faculty of Land and Food Systems, University of British Columbia

Potatoes are a valuable dietary food due to their diverse functional ingredients including protein, fiber,
vitamins and phytochemicals. Genotype, maturity, color of the flesh and skin and processing conditions
can affect the content of phytochemicals such as polyphenols. The objective of this study was to identify
early potato varieties with higher phytochemical content by examining eight varieties with respect to their
polyphenol contents using a new LC-MS-MS technique. Cooking methods included retrogradation
(boiling followed by refrigeration at 4°C), retrogradation and reheating in the microwave, baking and
microwaving. Phenolic acid (caffeic acid, chlorogenic acid, neochlorogenic acid and quinic acid) as high
as 16 ppm were found in all eight varieties. Anthocyanidin- cyanidin as high as 40 ppm were found in
Red Thumb and Purple fiesta varieties, while anthocyanidin-malvidin as high as 300 ppb was only found
in Purple Fiesta.

Carolina Varilla (cvarilla@uoguelph.ca)

P50. Are sensory attributes of potatoes affected by the polyphenol contents?
1, 2
1
1
Varilla, C *, R.G. Pinhero , M. F. Marcone and R.Y. Yada
3
1 Department of Food Science, University of Guelph
2 AFL – Laboratory Services Division-University of Guelph
3 Faculty of Land and Food Systems, University of British Columbia

Potatoes especially the colored varieties contain substantial levels of dietary polyphenols, and are the
third leading source of dietary antioxidant in North America. These phytonutrients promote
cardiovascular health, have chemo-preventative and anti-inflammatory properties. Genotype, maturity,
color of the flesh and skin and processing conditions can affect the content of phytochemicals such as
polyphenols. The objective of this study was to identify early potato varieties with higher phytochemical
contents as well as the consumer preference by studying eight varieties with color ranging from white,
yellow, red and purple. The highest total phenolic content was found in Red Thumb whereas the highest
total flavonoid and anthocyanin contents were observed in Purple Fiesta. Highest antioxidant contents
were observed in Purple Fiesta and Red Thumb. The flavor, texture and overall liking evaluated by a
sensory panel identified French Fingerlings, Yellow Star and Smart as the most preferred varieties.

Carolina Varilla, cvarilla@uoguelph.ca

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