Abstract
Colored potatoes are an interesting alternative to the traditional, white-creamed potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF); Jester Potato (JP); Magic Molly (MM); Blue Belle (BB); All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid); Solvent B (5% acetic acid); and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted significantly (p mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in high variability in polyphenols content and antioxidant activity. The utilization of colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.
Highlights
Solanum tuberosum, potato, is categorized as a tuberous starchy vegetable from the nightshade, Solanaceae family [1]
Solvent C extracts exhibited the highest value of Total phenolic content (TPC), in Blue Belle (BB), Vermillion Fingerling (VF) and Jester Potato (JP), whereas Solvent A resulted in higher extraction capacity of TPC in BB and All Blue (AB)
The results indicated that solvent type and potato variety resulted in high variability in polyphenols content and antioxidant activities
Summary
Potato, is categorized as a tuberous starchy vegetable from the nightshade, Solanaceae family [1]. Potato has become one of the predominant staple foods in the world [2]. Potatoes contain several polyphenols such as phenolics (chlorogenic acid derivatives), flavonoids, (anthocyanins) and carotenoids [3]. Cinnamic acid and its derivatives, chlorogenic acid, are the major phenolic acids found in potatoes [4]. Chlorogenic acid can range from 50% to 95% of the total phenolic acid content of potatoes [4]. Studies have shown that chlorogenic acid inhibits nitrosamine formation in A549 human lung cancer cells [5] [6]
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