Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Published
Compuestos antioxidantes en papa diploide: Efecto de la aplicación foliar de magnesio y manganeso
Antioxidant compounds in diploid potato: Effect of the foliar application of magnesium and manganese
DOI:
https://doi.org/10.15446/agron.colomb.v38n3.79629Keywords:
Grupo Phureja, ácidos fenólicos, antocianina, carotenoides (es)Phureja Group, phenolic acids, anthocyanin, carotenoids (en)
Downloads
La papa es una buena fuente de compuestos con alta actividad antioxidante como los ácidos fenólicos, las antocianinas y los carotenoides, cuyos contenidos se pueden ver afectados por prácticas agronómicas como la fertilización. El presente estudio evaluó el efecto de la fertilización foliar con magnesio y manganeso sobre el contenido de compuestos fenólicos, antocianinas y carotenoides, y la actividad antioxidante en tubérculos cocidos de cuatro cultivares de papa del Grupo Phureja. Se determinó la actividad antioxidante y el contenido de fenoles
totales, antocianinas totales, ácidos fenólicos y carotenoides. El cultivar Violeta presentó los mayores contenidos de fenoles totales y la mayor actividad antioxidante. Se observó un efecto significativo de la fertilización con magnesio, que aumentó el contenido de fenoles totales en el cultivar Criolla Colombia y lo redujo en los cultivares Violeta y Milagros. Estos resultados sugieren alta influencia del genotipo sobre la respuesta de las variables evaluadas. Como consecuencia, el cultivar Violeta es recomendado para el estudio de actividad antioxidante in vivo, teniendo en cuenta que mostró los mayores valores, comparado con los demás cultivares.
The potato is a good source of compounds with high antioxidant activity such as phenolic acids, anthocyanins, and carotenoids. These contents can be affected by agronomic practices such as fertilization. This research evaluated the effect of foliar fertilization with magnesium and manganese on the content of phenolic compounds, anthocyanins, and carotenoids, and the antioxidant activity of cooked tubers of four potato cultivars of the Phureja Group. We determined the antioxidant activity and the content of total phenol, total anthocyanins, phenolic acids and carotenoids. The cultivar Violeta showed the highest content of total phenols and the highest antioxidant activity. A significant effect of magnesium fertilization was observed that increased the content of total phenols in the cultivar Criolla Colombia and reduced it in cultivars Violeta and Milagros. These results suggest a high influence of the genotype on the response of the evaluated variables. Therefore, the cultivar Violetta is recommended for the in vivo study of antioxidant activity, as it showed the highest values when compared to the other cultivars.
References
Andre, C.M., M. Ghislain, P. Bertin, M. Oufir, M.D.R. Herrera, L. Hoffmann, J. Hausman, Y. Larondelle, and D. Evers. 2007. Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. J. Agric. Food Chem. 55(2), 366-378. Doi: 10.1021/jf062740i
André, C.M., M. Oufir, L. Hoffmann, J.F. Hausman, H. Rogez, Y. Larondelle, and D. Evers. 2009. Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.). J. Food Compost. Anal. 22(6), 517-524. Doi: 10.1016/j.jfca.2008.11.010
Bellumori, M., M. Innocenti, M. Michelozzi, L. Cerretani, and N. Mulinacci. 2017. Coloured-fleshed potatoes after boiling: promising sources of known antioxidant compounds. J. Food Compost. Anal. 59, 1-7. Doi: 10.1016/j.jfca.2017.02.004
Benzie, F. and J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: the FRAP assay. Anal. Biochem. 239(1), 70-76. Doi: 10.1006/abio.1996.0292
Brown, C.R., R.W. Durst, R. Wrolstad, and W. de Jong. 2008. Variability of phytonutrient content of potato in relation to growing location and cooking method. Potato Res. 51, 259-270. Doi: 10.1007/s11540-008-9115-0
Burgos, G., W. Amoros, L. Muñoa, P. Sosa, E. Cayhualla, C. Sánchez, C. Díaz, and M. Bonierbale. 2013. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. J. Food Compost. Anal. 30(1), 6-12. Doi: 10.1016/j.jfca.2012.12.001
Burgos, G., L. Muñoa, P. Sosa, E. Cayhualla, R. Carpio, and T. Felde. 2014. Procedures for chemical analysis of potato and sweetpotato samples at CIP’s Quality and Nutrition Laboratory. CIP Communication and public awareness department (CPAD), Lima. Doi: 10.4160/9789290604440
Camire, M.E., S. Kubow, and D.J. Donnelly. 2009. Potatoes and human health. Crit. Rev. Food Sci. Nutr. 49(10), 823-840. Doi: 10.1080/10408390903041996
Cerón-Lasso, M., A.F. Alzate-Arbeláez, B.A. Rojano, and C.E. Ñústez-López. 2018. Composición fisicoquímica y propiedades antioxidantes de genotipos nativos de papa criolla (Solanum tuberosum Grupo Phureja). Inf. Tecnol. 29(3), 205-216. Doi: 10.4067/S0718-07642018000300205
Craft, B.D., A.L. Kerrihard, R. Amarowicz, and R.B. Pegg. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. Compr. Rev. Food Sci. 11(2), 148-173. Doi: 10.1111/j.1541-4337.2011.00173.x
Cuéllar-Cepeda, F., M. Parra-Galindo, J. Urquijo, L. Restrepo-Sánchez, T. Mosquera-Vásquez, and C. Narváez-Cuenca. 2019. Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes. Food Chem. 288, 127-138. Doi: 10.1016/j.foodchem.2019.03.015
Devaux, A., P. Kromann, and O. Ortiz. 2014. Potatoes for sustainable global food security. Am. J. Potato Res. 57(3-4),185-199. Doi: 10.1007/s11540-014-9265-1
Ezekiel, R., N. Singh, S. Sharma, and A. Kaur. 2013. Beneficial phytochemicals in potato - a review. Food Res. Int. 50(2), 487-496. Doi: 10.1016/j.foodres.2011.04.025
FAO. 2018. Commodity balances - crops primary equivalent. URL: http://www.fao.org/faostat/en/#data/BC (accessed 10 April 2018).
Fang, J. 2015. Classification of fruits based on anthocyanin types and relevance to their health effects. Nutrition 31(11-12), 1301-1306. Doi: 10.1016/j.nut.2015.04.015
Farzadfar, S., F. Zarinkamar, and M. Hojati. 2017. Magnesium and manganese affect photosynthesis, essential oil composition and phenolic compounds of Tanacetum parthenium. Plant Physiol. Biochem. 112, 207-217. Doi: 10.1016/j.plaphy.2017.01.002
Gómez, M. 2005. Guía técnica para el manejo nutricional de los cultivos: diagnóstico, interpretación y recomendación de planes de fertilización. Microfertisa, Bogota.
Gómez, M., M. López, and Y. Cifuentes. 2006. El manganeso como factor positivo en la producción de papa (Solanum tuberosum L.) y arveja (Pisum sativum L.) en suelos del altiplano Cundiboyacense. Agron. Colomb. 24(2), 340-347.
Gutiérrez-Quequezana, L., A.L. Vuorinen, H. Kallio, and B. Yang. 2020. Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers. Food Chem. 326, 126966. Doi: 10.1016/j.foodchem.2020.126966
Hamouz, K., J. Lachman, P. Dvořák, M. Jůzl, and V. Pivec. 2006. The effect of site conditions, variety and fertilization on the content of polyphenols in potato tubers. Plant Soil Environ. 52(9), 407-412. Doi: 10.17221/3459-PSE
Klein, L.B., S. Chandra, and N.I. Mondy. 1982. Effect of magnesium fertilization on the quality of potatoes: total nitrogen, nonprotein nitrogen, protein, amino acids, minerals, and firmness. J. Agric. Food Chem. 30(4), 754-757. Doi: 10.1021/jf00112a032
Kotíková, Z., M. Šulc, J. Lachman, V. Pivec, M. Orsák, and K. Hamouz. 2016. Carotenoid profile and retention in yellow-, purpleand red-fleshed potatoes after thermal processing. Food Chem. 197(A), 992-1001. Doi: 10.1016/j.foodchem.2015.11.072
Lachman, J., K. Hamouz, M. Orsák, V. Pivec, and P. Dvořák. 2008. The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes. Sci. Hortic. 117(2), 109-114. Doi: 10.1016/j.scienta.2008.03.030
Lachman, J., K. Hamouz, M. Orsák, V. Pivec, K. Hejtmánková, K. Pazderů, P. Dvořák, and J. Čepl. 2012. Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chem. 113(4), 1107-1116. Doi: 10.1016/j.foodchem.2011.07.077
Lachman, J., K. Hamouz, M. Orsák, and Z. Kotíková. 2016. Carotenoids in potatoes - a short overview. Plant Soil Environ. 62(10), 474-481. Doi: 10.17221/459/2016-PSE
Mattila, P. and J. Hellström. 2007. Phenolic acids in potatoes, vegetables, and some of their products. J. Food Compost. Anal. 20(3-4), 152-160. Doi: 10.1016/j.jfca.2006.05.007
Maurer, M., J. Mein, S. Chaudhuri, and H. Constant. 2014. An improved UHPLC-UV method for separation and quantification of carotenoids in vegetable crops. Food Chem. 165, 475-482. Doi: 10.1016/j.foodchem.2014.05.038
Narváez-Cuenca, C.E., J.P. Vincken, C. Zheng, and H. Gruppen. 2013. Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers. Food Chem. 139 (1-4), 1087-1097. Doi: 10.1016/j.foodchem.2013.02.018
Narváez-Cuenca, C.E., C. Peña, L.P. Restrepo-Sánchez, A. Kushalappa, and T. Mosquera. 2018. Macronutrient contents of potato genotype collections in the Solanum tuberosum Group Phureja. J. Food Compost. Anal. 66, 179-184. Doi: 10.1016/j.jfca.2017.12.019
Navarre, D.A., S.S. Pillai, R. Shakya, and M.J. Holden. 2011. HPLC profiling of phenolics in diverse potato genotypes. Food Chem. 127(1), 34-41. Doi: 10.1016/j.foodchem.2010.12.080
Oertel, A., A. Matros, A. Hartmann, P. Arapitsas, K.J. Dehmer, S. Martens, and H.P. Mock. 2017. Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols. Planta 246, 281-297. Doi: 10.1007/s00425-017-2718-4
Palacios, C.A., S. Jaramillo, L.H. González, and J.M. Cotes. 2008. Efecto de la fertilización sobre la calidad de la papa para procesamiento en dos suelos antioqueños con propiedades ándicas. Agron. Colomb. 26(3), 487-496.
Pérez, L., L. Rodríguez, and M. Gómez. 2008. Efecto del fraccionamiento de la fertilización con N, P, K y Mg y la aplicación de los micronutrientes B, Mn y Zn en el rendimiento y calidad de papa criolla (Solanum phureja) variedad Criolla Colombia. Agron. Colomb. 26(3), 477-486.
Pillai, S.S., D.A. Navarre, and J. Bamberg. 2013. Analysis of polyphenols, anthocyanins and carotenoids in tubers from Solanum tuberosum Group Phureja, Stenotomum and Andigena. Am. J. Potato Res. 90(5), 440-450. Doi: 10.1007/s12230-013-9318-z
Piñeros-Niño, C., C.E. Narváez-Cuenca, A.C. Kushalappa, and T. Mosquera. 2017. Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja. Food Sci. Nutr. 5(3), 380-389. Doi: 10.1002/fsn3.403
R, Core Team. 2019. R: A language and environment for statistical computing. R foundation for statistical computing, Vienna. URL: http://www.R-project.org/. (accessed 5 May 2018).
Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26(9-10), 1231-1237. Doi: 10.1016/S0891-5849(98)00315-3
Reddivari, L., A.L. Hale, and J.C. Miller. 2007. Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. Am. J. Potato Res. 84, 275-282. Doi: 10.1007/BF02986239
Reyes, L., J. Miller, and L. Cisneros-Zevallos. 2005. Antioxidant capacity, anthocyanins and total phenolics in purple- and red-fleshed potato (Solanum tuberosum L.) genotypes. Am. J. Potato Res. 82, 271-277. Doi: 10.1007/BF02871956
Rodríguez-Amaya, D.B. 2018. Update on natural food pigments - a mini-review on carotenoids, anthocyanins, and betalains. Food Res. Int. 124, 200-205. Doi: 10.1016/j.foodres.2018.05.028
Ruenroengklin, N., J. Sun, J. Shi, S.J. Xue, and Y. Jiang. 2009. Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol oxidase. Food Chem. 115(4), 1253-1256. Doi: 10.1016/j.foodchem.2009.01.040
Rytel, E., A. Tajner-Czopek, A. Kita, M. Aniołowska, A.Z. Kucharska, A. Sokół-Łętowska, and K. Hamouz. 2014. Content of polyphenols in coloured and yellow fleshed potatoes during dices processing. Food Chem. 161, 224-229. Doi: 10.1016/j.foodchem.2014.04.002
Tatarowska, B., D. Milczarek, E. Wszelaczyńska, J. Pobereżny, N. Keutgen, A.J. Keutgen, and B. Flis. 2019. Carotenoids variability of potato tubers in relation to genotype, growing location and year. Am. J. Potato Res. 96(5), 493-504. Doi: 10.1007/s12230-019-09732-9
Tian, J., J. Chen, F. Lv, S. Chen, J. Chen, D. Liu, and X. Ye. 2016. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chem. 197(B), 1264-1270. Doi: 10.1016/j.foodchem.2015.11.049
Tierno, R., D. Hornero-Méndez, L. Gallardo-Guerrero, R. López-Pardo, and J.I. Ruiz de Galarreta. 2015. Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. J. Food Compost. Anal. 41, 58-65. Doi: 10.1016/j.jfca.2015.01.013
Tierno, R., A. López, P. Riga, S. Arazuri, C. Jarén, L. Benedicto, and J.I. Ruiz de Galarreta. 2016. Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy. J. Sci. Food Agric. 96(6), 1888-1899. Doi: 10.1002/jsfa.7294
Valiñas, M.A., M.L. Lanteri, A. ten Have, and A.B. Andreu. 2017. Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena). Food Chem. 229, 837-846. Doi: 10.1016/j.foodchem.2017.02.150
Villa, M., L. Rodríguez, and M. Gómez. 2011. Effect of edaphic and foliar management of manganese on the yield of the Criolla Colombia cultivar. Agron. Colomb. 29(3), 447-454.
Waterhouse, A.L. 2002. Determination of total phenolics. Current Protoc. Food Analyt. Chem. 6(1), 1-8. Doi: 10.1002/0471142913.fai0101s06
How to Cite
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
CrossRef Cited-by
Dimensions
PlumX
- Citations
- Scopus - Citation Indexes: 1
- Captures
- Mendeley - Readers: 4
- Mendeley - Readers: 1
Article abstract page views
Downloads
License
Copyright (c) 2020 Agronomía Colombiana
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
© Centro Editorial de la Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
Reproduction and quotation of material appearing in the journal is authorized provided the following are explicitly indicated: journal name, author(s) name, year, volume, issue and pages of the source. The ideas and observations recorded by the authors are their own and do not necessarily represent the views and policies of the Universidad Nacional de Colombia. Mention of products or commercial firms in the journal does not constitute a recommendation or endorsement on the part of the Universidad Nacional de Colombia; furthermore, the use of such products should comply with the product label recommendations.
The Creative Commons license used by Agronomia Colombiana journal is: Attribution - NonCommercial - ShareAlike (by-nc-sa)
Agronomia Colombiana by Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia is licensed under a Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional License.
Creado a partir de la obra en http://revistas.unal.edu.co/index.php/agrocol/.
