Abstract
In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was carried out by the experimental designs. The extraction of the polyphenols was carried out by maceration and ultrasonication. Determination of the polyphenols was performed by using the Folin-Ciocalteau reagent method. The antioxidant activity was evaluated by three methods: 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and CUPRAC(Cupric reducing antioxidant capacity), the anticholinesterase activity was evaluated by the method of Elmann. The optimum of total phenolic obtained was: 4.668 × 104, 1.406 × 104, 3357.009, 16,208.99 µg Gallic Acid Equivalent (GAE)/g of dry extract for crude potato, steamed potatoes, in boiling water, and by microwave, respectively. The three modes of cooking cause a decrease in the total polyphenol contents, antioxidant and anticholinesterase activities.
Highlights
IntroductionNutrition is one of the most important determinants of health, and increasing evidence suggests that diets rich in vegetables and fruits can prevent many diseases [1]
The appearance and progression of some diseases are clearly due to many lifestyle factors.Nutrition is one of the most important determinants of health, and increasing evidence suggests that diets rich in vegetables and fruits can prevent many diseases [1]
13).total steam cooked, cooked in water, water, and microwaved microwaved. These results indicate the richness of the potato in polyphenols, which has been proved by several
Summary
Nutrition is one of the most important determinants of health, and increasing evidence suggests that diets rich in vegetables and fruits can prevent many diseases [1]. Many studies show that the majority of phytochemicals have antioxidant [4,5] and anti-inflammatory [6,7] properties. These activities give them pharmacological properties that may prevent, and possibly even treat, different diseases [8]. Among these abundant compounds in vegetables, phenolic compounds are the most important group of natural antioxidants [9]
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