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. 2023 Aug 14;28(16):6047.
doi: 10.3390/molecules28166047.

Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips

Catalina Bravo  1 , Fabiola Peña  1   2 , Javiera Nahuelcura  1 , Catalina Vidal  1 , Felipe González  1   3 , Felipe Jiménez-Aspee  4 , Luis Bustamante  5 , Boris Contreras  6 , Antonieta Ruiz  1
Affiliations

Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips

Catalina Bravo et al. Molecules. .

Abstract

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg-1) and the last (31.44 mg kg-1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.

Keywords: HPLC-DAD-ESI-MS/MS; anthocyanin; antioxidant activity; colored-flesh potato; hydroxycinnamic acid.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Stability of colored-flesh potato chips in storage for four months. (A) total anthocyanin concentrations found using HPLC-DAD; (B) total HCAD concentrations found using HPLC-DAD; and (C) total phenols concentrations determined using the Folin–Ciocalteu method.
Figure 2
Figure 2
Stability of colored-flesh potato chips in storage for four months. (A) antioxidant activity determined using the cupric reducing antioxidant capacity (CUPRAC) method, (B) antioxidant activity determined using the Trolox equivalent antioxidant capacity (TEAC) method, (C) antioxidant activity determined using the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and (D) antioxidant activity determined using oxygen radical absorbance capacity (ORAC) method.
Figure 3
Figure 3
Stability of color parameters in colored-flesh potato chips in storage for four months. (A) percentage of yellow, red and blue colors; (B) color intensity; (C) hue.
Figure 4
Figure 4
Principal component analysis (PCA) for the colored-flesh potato chips samples at 0, 4, 8, 13, 17, 21 and 23 weeks of storage. Percentage values in parentheses after PC1 and PC2 indicate the experimental variations explained by each component. Ant1, Ant2, Ant3, Ant4 and Ant5: quantified anthocyanins; Ant: total anthocyanins; HCAD1, HCAD2 and HCAD3: quantified hydroxycinnamic acids; HCAD: total hydroxycinnamic acids; TTFenols: total phenolics; TEAC: Trolox equivalent antioxidant capacity; CUPRAC: cupric reducing antioxidant capacity; DPPH: free-radical 2,2-diphenyl-1-picrilhidrazil; ORAC: oxygen radical absorbance capacity. Color intensity (Ci), hue, yellow, red and blue are the color parameters analyzed here.
Figure 5
Figure 5
Samples of colored-flesh potato chips.
See this image and copyright information in PMC

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