Characterization of Volcanic Ash Influence on the Nutritional Quality and Biological Traits in Potato Crops of the Cotopaxi Region.

UNLABELLED: This study investigates the impact of volcanic ash from Cotopaxi Volcano on the nutritional quality and biological traits of potato tubers (Solanum tuberosum L.) cultivated in the Cotopaxi region.

METHODS

Samples collected from exposed and unexposed areas were used to characterize the volcanic ash influence on the metabolic aspects of the potato crop. The colorimetric method; DPPH, ABTS, and FRAP assays; and ICP-OES were used to better understand potatoes' reaction to the stress.

RESULTS

Antioxidant activity was significantly higher (4.80 ± 2.38 µmol Trolox g-1 DW-DPPH assay; 11.05 ± 2.57 µmol Trolox g⁻1 DW-ABTS assay; and 11.96 ± 4.57 µmol Fe2⁺ g⁻1 DW-FRAP assay) in ash-exposed samples, suggesting enhanced stress responses. The bioactive compounds studied followed a comparable trend, with high content in the exposed tubers. Also, significant changes in elemental composition were registered: Potassium levels decreased in unexposed samples, while magnesium and iron levels increased. Metallic elements (zinc; lithium; boron; manganese; barium; lead; nickel; chromium; indium) were in concentrations <0.01 mg/kg.

CONCLUSION

These findings demonstrate that volcanic ash alters the metabolic and antioxidant profiles of potato tubers, enhancing nutraceutical properties while posing food safety risks due to heavy metals. This dual impact highlights the challenges and opportunities for agriculture in volcanic regions like Cotopaxi.