Antioxidant activity, total phenolic content, and total flavonoid content of potato milk – A novel functional beverage developed as an alternative to cow milk

Abstract

The fundamental component of food functionality is antioxidant activity, which can scavenge and neutralize free radicals released by the body's biochemical system in response to toxic chemical exposure. The chemical composition of potato milk include 1 ± 0.087% total sugar, 0.3 ± 0.001% fat, 2.2 ± 0.0365% crude protein, 1.9 ± 0.234% dietary fiber, 0 ± 0.000% lactose, 1.031 ± 0.021 density, 92.66 ± 0.032% moisture, 7.34 ± 0.002% total milk solid, 7.04 ± 0.013% solid non fat. The sensory evaluation was carried out with a 7-point hedonic scale with 25 panelists, and the overall acceptability was 5.62 ± 1.54. Analysis of the antioxidant ability is vital to ascertain the functionality of the newly developed potato milk so that it can be employed as a biofunctional beverage. By using standard procedures, the following outcome was attained. The total phenolics present in the methanolic extract of potato milk were 620 ± 0.046 mM Gallic acid/ml at 500 µg/ml concentration. At 100 µg/ml, the total flavonoid content was 131.11 ± 0.046 mM Quercetin/ml, percentage inhibition in the ABTS assay was 88.6 ± 0.053%, according to DPPH activity was 86.16 ± 0.030%, the ferric-reducing antioxidant power was 205.2 ± 0.057 µM Fe (II)/ml, the CUPRAC of potato milk was found to be 203.67 ± 0.001 mM ascorbic acid/ml, the reducing power assay revealed a value of 132.55 ± 0.037 mM ascorbic acid/. At 250 µg/ml, the total antioxidant capacity was 289 ± 0.053 mM ascorbic acid/ml. Thus, the novel potato milk has significant antioxidant potential and may help to protect the body against a broad spectrum of disorders.