Beneficial phytochemicals in potato — a review

Potato contains several phytochemicals such as phenolics, flavonoids, polyamines, and carotenoids, which are highly desirable in diet because of their beneficial effects on human health. The concentration and stability of these constituents are affected by several factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. The advances in analytical techniques have made possible the identification and understanding the functions of phytochemicals, particularly their antioxidant properties. The potatoes are stored and processed into a variety of products before consumption. In the present review, phytochemicals present in potatoes, factors affecting their content, stability and health benefits are discussed. Processing the potatoes rich in phytochemicals can play an important role in promoting the health of a large segment of population in the countries where potatoes form a substantial part of daily diet. ► Potatoes contain a number of health promoting phytonutrients. ► Phenolics, flavanoids, folates, kukoamines and carotenoids are important phytonutrients. ► Pigmented potatoes (PP) have high concentration of phenolic acids as compared to white fleshed potatoes. ► PP are rich in natural colourants and antioxidants. ► PP can be used for developing functional food/nutraceuticals.