Iron, Vitamin C, Phenolic and Phytic acid Concentration of Biofortified Potatoes as Affected by Location

Abstract

The effect of growing location on concentrations of iron, zinc, vitamin C, phenolics, phytic acid and glycoalkaloids of six iron biofortified potato clones and two potato varieties was determined. Significant variation due to location and genotype x location interaction was found for all the parameters evaluated. The mean iron and zinc concentration was higher in localities with acidic soils and high organic matter content. However, high organic matter needs to be controlled, as it also favors glycoalkaloid production. Across the four locations, the iron biofortified potatoes showed from 23 to 54% more iron than the varieties Peruanita and Amarilla. The mean vitamin C (a promoter of iron absorption) concentration was higher in the localities with lower total nitrogen and lower levels of Mg and K. Regarding the inhibitors of iron absorption, the mean phenolic concentration was lower in the locality with lower levels of calcium while the mean phytic acid concentration was lower in the locality with high levels of Al cation in the soil. Across locations, the yellow fleshed biofortified potatoes have a significant amount of vitamin C and very low levels of phytic acid and phenolic compounds which suggest its strong potential to contribute to reduce anemia.