Abstract
Phenolic compounds of potatoes are known as mainly chlorogenic acids with 90% contents. In this research, 5 potato varieties (Jasim, Atlantic, Jowon, Superior, and Jopung) cultivated in Korea, were measured their total polyphenol and o-diphenol in flower, leaf, stem and tuber by varities, grades, distribution and under different cooking conditions. The result is as followed. Total phenolic content were determined on flower, leaf and stem, in descending order. Despite potato Grade, peel had 3~4 higher o-diphenol than pulp, and Grade SS potato had the highest. It was found that bud end and stem end had comparably larger o-diphenol in horizontal cut potatoes, but there were not found clear explanation on difference between two cuts. 'Jasim' had the highest o-diphenol among 5 potato varieties, and that of pulp had lower than that of peel.
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