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Table 2 Quantification of the phenolic chemical composition in different parts of the potato (tuber, flesh, and peel) and micropropagated potato tuber

From: Antioxidant and phenolic contents in potatoes (Solanum tuberosum L.) and micropropagated potatoes

Extract Phenolic compounds Total (mg/L)
Chlorogenic acid Caffeic acid Vanillic acid Quercetin glucoside p-Coumaric acid
Tuber
 Acetone 0.15 ± 0.00a 2.30 ± 0.01a 3.03 ± 0.09a 0.08 ± 0.01a 5.55 ± 0.11
 Methanol 1.47 ± 0.10b 1.40 ± 0.04b 1.26 ± 0.08a 4.13 ± 0.22
 80% Methanol 1.16 ± 0.06c 0.85 ± 0.05c 2.47 ± 0.11
Microtuber
 Acetone 47.81 ± 0.81d 40.33 ± 1.36b 0.85 ± 0.03b 88.99 ± 2.20
 Methanol 1.17 ± 0.06d 17.28 ± 0.27e 27.30 ± 0.46c 0.33 ± 0.01c 46.07 ± 0.80
 80% Methanol 1.20 ± 0.04e 10.81 ± 0.08f 23.30 ± 0.46d 0.16 ± 0.02d 35.47 ± 0.61
Flesh
 Acetone 0.21 ± 0.00g 2.68 ± 0.12a 2.89 ± 0.12
 Methanol 0.87 ± 0.00f 0.87 ± 0.00
 80% Methanol 1.00 ± 0.02g 1.00 ± 0.02
Peel
 Acetone 0.43 ± 0.01h 15.44 ± 0.24h 6.57 ± 0.09e 0.06 ± 0.00a 22.51 ± 0.34
 Methanol 3.25 ± 0.11i 6.53 ± 0.01i 8.87 ± 0.22f 18.66 ± 0.34
 80% Methanol 1.98 ± 0.06j 1.78 ± 0.01j 3.72 ± 0.08g 7.49 ± 0.15
  1. Data are expressed as mean ± standard deviation of triplicate analysis. Values marked with different letters are significantly different for the two-way ANOVA followed by Tukey post hoc test at p < 0.05