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Lee SH, Oh SH, Hwang IG, et al. Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.). Prev Nutr Food Sci. 2016;21(2):110-6doi: 10.3746/pnf.2016.21.2.110.
Lee, S. H., Oh, S. H., Hwang, I. G., Kim, H. Y., Woo, K. S., Woo, S. H., Kim, H. S., Lee, J., & Jeong, H. S. (2016). Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.). Preventive nutrition and food science, 21(2), 110-6. https://doi.org/10.3746/pnf.2016.21.2.110
Lee, Sang Hoon, et al. "Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)." Preventive nutrition and food science vol. 21,2 (2016): 110-6. doi: https://doi.org/10.3746/pnf.2016.21.2.110
Lee SH, Oh SH, Hwang IG, Kim HY, Woo KS, Woo SH, Kim HS, Lee J, Jeong HS. Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.). Prev Nutr Food Sci. 2016 Jun;21(2):110-6. doi: 10.3746/pnf.2016.21.2.110. Epub 2016 Jun 30. PMID: 27390727; PMCID: PMC4935237.
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Prev Nutr Food Sci. 2016 Jun;21(2):110-6. doi: 10.3746/pnf.2016.21.2.110. Epub 2016 Jun 30.

Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.).

Preventive nutrition and food science

Sang Hoon Lee, Seung Hee Oh, In Guk Hwang, Hyun Young Kim, Koan Sik Woo, Shun Hee Woo, Hong Sig Kim, Junsoo Lee, Heon Sang Jeong

Affiliations

  1. Department of Food Science and Biotechnology, Chungbuk National University, Chugbuk 28644, Korea.
  2. Department of Agrofood Resources, National Academy of Agricultural Science, Jeonbuk 55365, Korea.
  3. Department of Frunctional Crop Science, National Institute of Crop Science, Jeonbuk 55365, Korea.
  4. Department of Crop Science, Chungbuk National University, Chugbuk 28644, Korea.

PMID: 27390727 PMCID: PMC4935237 DOI: 10.3746/pnf.2016.21.2.110

Abstract

This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl- 2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.

Keywords: anthocyanin; antioxidant activities; colored potato; flavonoid; polyphenol

References

  1. Free Radic Res. 1999 Dec;31 Suppl:S89-96 - PubMed
  2. J Agric Food Chem. 2004 Oct 20;52(21):6433-42 - PubMed

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