The aim of this study was to determine the effect of cultivars on the concentration of antioxidant compounds: total carotenoid content (TC) and vitamin C (VC), and their correlation with the total antioxidant activity (TAA) in 65 potato cultivars (Solanum tuberosum) from 10 countries. The TC content revealed a highly significant effect of the year (Y), cultivar (C) and flesh colour (FC). The TC ranged from 101.5 µg 100 g-1 DM (in cv. Kelly) to 715 µg 100 g-1 DM (in cv. Mayan Gold). The TC values were weakly correlated with years and higher in yellow-fleshed potatoes than in white-fleshed potatoes (319.9 vs. 175.6 µg 100 g-1 DM, respectively). The VC content ranged from 1.0 mg 100 g-1 FM (in cv. Bzura) to 14.8 mg 100 g-1 FM (in cv. Twinner). The content of VC were higher in yellow-fleshed (6.5 mg 100 g-1 FM) than in white-fleshed potatoes (5.8 mg 100 g-1 FM). The highest TAA were observed in cvs. Colleen, Basa, Triplo, Gatsby, Ditta, Twinner, Riviera, Michalina, Damaris, Belmonda, Ambo, Savinja, 12-LHI-6. For these cultivars, the FRAP values were 0.53 µmol TE 100 mg-1 DM and DPPH 0.55 µmol TE 100 mg-1 DM. The lowest TAA were observed in cvs.: Owacja, Mayan Gold, Kokra, Magnolia and Kelly. For them, the FRAP and DPPH values were slightly above 0.2 µmol TE 100 mg-1 DM. It was shown that the concentration of TC in potato tubers has an impact on TAA.
Keywords: carotenoids; health compounds; potato; total antioxidant activity; vitamin C.