Date of Award

January 2015

Degree Type


Degree Name

Master of Science (MS)


Food Science

First Advisor

Mario Ferruzzi

Committee Member 1

William Aimutis

Committee Member 2

Fernanda San Martin-Gonzalez


Potatoes (Solanum tuberosum) are an important staple crop in both developed and developing countries around the world. These tubers offer an important source of nutrients, micronutrients, and health-promoting phytochemicals to the diet. However, reported content and process stability of phytochemicals in commercial potatoes and potato products is inconsistent. The objectives of this research were to compare phytochemical content in white/yellow and pigmented commercially relevant varieties, determine changes in phytochemical content of select potato varieties through commercial processing, and assess differences in phytochemical content between freshly “home” prepared and reconstituted, commercially processed white and sweet potato products. To carry out the first objective, phenolic acids, anthocyanins, and carotenoids were analyzed in whole and flesh of nine commercial potato varieties. Total chlorogenic acids (CQAs), the primary phenolic acid in potatoes, ranged from 43-953 mg/100 g dw and were found in greater concentrations in the whole of all varieties compared to flesh, suggesting concentration in the peel. Higher levels of CQAs were also observed in in pigmented potatoes compared to white/yellow-fleshed potatoes (318-953 and 43-88 mg/100 g dried whole potato, respectively). 5-O-Caffeoylquinic acid (5-CQA) was the primary chlorogenic acid isomer detected in all varieties of potato, followed by 4-O- and 3-O-caffeoylquinic acid (4-CQA and 3-CQA). Acylated anthocyanins in red potatoes were primarily cyanidin and pelargonidin derivatives, while those in purple varieties were primarily derivatives of petunidin with smaller amounts malvidin and delphinidin.