Abstract—Many of the compounds present in potato are
important because of their beneficial effects on health, therefore,
are highly desirable in the human diet. The orange and yellow
colour of the tuber flesh is due to carotenoids. The aim of this
research was to determine the content of total phenolic content
and carotenoids in relationship with the colour of organically
and conventionally cultivated potato varieties before and after
period of storage. In the research 31 potato samples of 12 potato
varieties were analyzed on total carotenoid, total phenolic
content and colour. Obtained results show that there was
significant influence on carotenoid content between different
cultivation environments (
p<0.05) and between varieties
(
p<0.05). Total phenolic content significantly varies both per
variety (
p<0.001) and storage conditions (
p<0.001).
Index Terms—Potato variety, total phenol content,
carotenoids, organic, conventional.
Irisa Murniece and Zanda Kruma are with the Latvia University of
Agriculture, Faculty of Food Technology, Jelgava, Latvia (tel.:
0037163005644; fax: 0037163022829, e-mail: irisa.murniece@llu.lv,
zanda.kruma@llu.lv).
Ilze Skrabule and Aija Vaivode are with the State Plant Breeding Institute,
Priekuli, Latvia (e-mail: skrabuleilze@gmail.com ).
[PDF]
Cite:I. Murniece, Z. Kruma, I. Skrabule, and A. Vaivode, "Carotenoids and Phenols of Organically and
Conventionally Cultivated Potato Varieties," International Journal of Chemical Engineering and Applications vol. 4, no. 5, pp. 342-348, 2013.
