Assessment of In Vitro Antioxidant Activity and Phenolic Composition in Peels of Ten Native Potato Cultivars from Cusco

In this study, the peels of ten native potato cultivars from Cusco, Peru, were investigated for their contents of total polyphenols, flavonoids, anthocyanins, chromatic profile of anthocyanin pigment extractability, antioxidant activity and phenolic profile using HPLC–DAD. The polyphenol content ranged from 3.80 to 7.23 mg GAE/g, while the anthocyanin content varied from 0.12 to 0.37 mg C-3-g/g. The chromatic parameters of anthocyanin pigment extractability presented values of L* (29.59 to 50.57 units), a* (48.50 to 63.12 units) and b* (6.94 to 62.75 units). The main phenols were chlorogenic acid, caffeic acid, ferulic acid, rutin and quercetin. When applying a principal component analysis, four groups were formed: (G-1) Wira mactillo, Peruanita and Imilla potato peels; (G-2) Wayru, Kuchiaka and Muro cuchi potato peels; (G-3) Marihua, Tuyo macta and Yana tumana potato peels; and (G-4) Puka puma potato peel. The extractable fraction of these byproducts rich in bioactive components can be applied as natural colourants in the food and cosmetic industry.