Report on phenolic levels of biofortified tetraploid potatoes as grown in 5 locations and possible implications on iron bioavailability

Abstract

This report covers the evaluation of phenolic compounds including phenolic acid, flavonoids, and anthocyanins of a selected group of tetraploid biofortified potatoes as affected by the growing location. We also report the profile of phenolic compounds of the yellow fleshed potato variety and the purple fleshed potato clone used in the human study to determine iron absorption from potatoes; and evaluate possible implications of phenolics in iron absorption of tetraploids potato tubers.