Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh.

Ru Ru,Liu Liu,Bao Bao,Gan Gan,Pang Pang

doi:10.3390/antiox8100419

Abstract

The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free fraction. Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid were detected in the free fraction with chlorogenic acid being the most predominant, accounting for 35.21–81.78% of the total content. Caffeic acid, p-coumaric acid and ferulic acid were detected in the bound fraction in the colored potato with caffeic acid being the major one. In the free fraction, the content of each individual phenolic acid had positive correlation with antioxidant activity. In the bound fraction, caffeic acid and p-coumaric acid showed positive correlation with antioxidant activity. This study promotes further understanding of the correlations among TPC, phenolic acids and antioxidant activity.

Highlights

Potato (Solanum tuberosum L.) is the sole major tuber crop and the fourth most important food crop worldwide [1,2,3]
The total phenolics (TPC) of the bound fraction in red or purple potatoes was 7.72–40.45 milligrams of gallic acid equivalent (mg GAE)/g while it was 2.63–6.14 mg GAE/100 g in yellow or white potatoes. These results indicated that TPC of the colored potatoes was much higher than that of ordinary potatoes
Chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid were detected in the free fraction

Summary

Introduction

Potato (Solanum tuberosum L.) is the sole major tuber crop and the fourth most important food crop worldwide [1,2,3]. The nutritional quality of potato is important to human health whose staple food is potato [5]. The potato contains minerals, proteins and antioxidant compounds such as carotenoids, phenolics, flavonoids, vitamins C and E, among others [5,6,7]. These phytochemicals in potato have attracted more and more attention from the public because of their effects on promotion of physical well-being [2,8].

Objectives

Methods

Results

Conclusion