Biochemical Composition, Antioxidant Capacity, and Correlation Analysis of Potato (Solanum tuberosum L.) Microgreens

Murat Mutlucan; Sabri Erbaş

doi:10.24925/turjaf.v14i8.2212-2218.8812

Authors

Murat Mutlucan Isparta University of Applied Sciences, Rose and Aromatic Plants Implementation and Research Center, Isparta, Türkiye https://orcid.org/0000-0002-6990-277X
Sabri Erbaş Isparta University of Applied Sciences, Faculty of Agriculture, Department of Field Crops, Isparta, Türkiye https://orcid.org/0000-0003-0691-6127

DOI:

https://doi.org/10.24925/turjaf.v14i8.2212-2218.8812

Keywords:

Antioxidant activity, Functional Food , Microgreens , Phenolic Compounds , Solanum tuberosum

Abstract

Potato (Solanum tuberosum L.) microgreens have emerged as promising functional foods due to their rapid growth and potential bioactive compound content. This study aimed to determine the biochemical composition and antioxidant capacity of potato microgreen leaves. The total phenolic content was determined at 1.22 ± 0.14 mg g⁻¹, and the total flavonoid content at 2.17 ± 0.15 mg g⁻¹, utilizing spectrophotometric techniques. The antioxidant capacity was assessed via CUPRAC (5.25 ± 0.02 µmol Trolox g⁻¹) and ferrous ion chelating activity (9.20 ± 0.42 µmol EDTA g⁻¹). Furthermore, total soluble sugars (124.72 ± 0.38 mg g⁻¹), reducing sugars (8.48 ± 0.08 mg g⁻¹), total protein (1.76 ± 0.38 mg g⁻¹) and starch content (0.08 ± 0.01 mg g⁻¹) were quantified. Correlation analysis revealed a strong positive relationship between total phenolic content and CUPRAC values, indicating that phenolic compounds are major contributors to antioxidant activity. Negative associations between phenolic content and carbohydrate parameters suggest metabolic interactions between primary and secondary metabolites during early developmental stages. The predominance of soluble sugars and low starch accumulation reflect active carbohydrate metabolism in microgreens. Overall, potato microgreens exhibit appreciable antioxidant capacity and favorable nutritional characteristics, highlighting their potential as a functional food ingredient and an alternative utilization strategy for potato crops.

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