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

Tuber

 Acetone

0.15 ± 0.00^a

2.30 ± 0.01^a

3.03 ± 0.09^a

–

0.08 ± 0.01^a

5.55 ± 0.11

 Methanol

1.47 ± 0.10^b

1.40 ± 0.04^b

–

1.26 ± 0.08^a

–

4.13 ± 0.22

 80% Methanol

1.16 ± 0.06^c

0.85 ± 0.05^c

–

–

–

2.47 ± 0.11

Microtuber

 Acetone

–

47.81 ± 0.81^d

40.33 ± 1.36^b

–

0.85 ± 0.03^b

88.99 ± 2.20

 Methanol

1.17 ± 0.06^d

17.28 ± 0.27^e

27.30 ± 0.46^c

–

0.33 ± 0.01^c

46.07 ± 0.80

 80% Methanol

1.20 ± 0.04^e

10.81 ± 0.08^f

23.30 ± 0.46^d

–

0.16 ± 0.02^d

35.47 ± 0.61

Flesh

 Acetone

–

0.21 ± 0.00^g

2.68 ± 0.12^a

–

–

2.89 ± 0.12

 Methanol

0.87 ± 0.00^f

–

–

–

–

0.87 ± 0.00

 80% Methanol

1.00 ± 0.02^g

–

–

–

–

1.00 ± 0.02

Peel

 Acetone

0.43 ± 0.01^h

15.44 ± 0.24^h

6.57 ± 0.09^e

–

0.06 ± 0.00^a

22.51 ± 0.34

 Methanol

3.25 ± 0.11ⁱ

6.53 ± 0.01ⁱ

8.87 ± 0.22^f

–

–

18.66 ± 0.34

 80% Methanol

1.98 ± 0.06^j

1.78 ± 0.01^j

3.72 ± 0.08^g

–

–

7.49 ± 0.15