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 analysed using HPLC and LC/MS for phenolic content, then measured their phenolic compounds in flower, leaf, stem and tuber by varities, grades, distribution and under different cooking conditions. Five different phenolic compounds were measured by HPLC using chlorogenic acid, caffeic acid, p-coumaric acid, feurlic acid and t-cinnamic acid as the standard within 60minutes. Chlorogenic acid and chlorogenic isomers, ferulic acid, and t-cinnamic acid were determined in flower, leaf, stem and tuber by varieties, grades, distribution and different cooking conditions of Korean potatoes. On the other hand, t-cinnamic acid was not found in leaf and stem. Cortex(peel) of 'Jasim' had the highest concentration of phenolics (chlorogenic acid and chlorogenic isomers and caffeic acid), and 1/3 of total content was found in pulp. Also, despite the grade or cutting method, cortex(peel) had the highest phenolics concentration and pulp had the least value.
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