title: Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.).
abstract: This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl- 2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Sang Hoon
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Seung Hee
authors.initials: SH
authors.lastname: Oh
authors.affiliation: Department of Agrofood Resources, National Academy of Agricultural Science, Jeonbuk 55365, Korea.
authors.forename: In Guk
authors.initials: IG
authors.lastname: Hwang
authors.affiliation: Department of Frunctional Crop Science, National Institute of Crop Science, Jeonbuk 55365, Korea.
authors.forename: Hyun Young
authors.initials: HY
authors.lastname: Kim
authors.affiliation: Department of Frunctional Crop Science, National Institute of Crop Science, Jeonbuk 55365, Korea.
authors.forename: Koan Sik
authors.initials: KS
authors.lastname: Woo
authors.affiliation: Department of Crop Science, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Shun Hee
authors.initials: SH
authors.lastname: Woo
authors.affiliation: Department of Crop Science, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Hong Sig
authors.initials: HS
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Junsoo
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chugbuk 28644, Korea.
authors.forename: Heon Sang
authors.initials: HS
authors.lastname: Jeong
keywords: anthocyanin; antioxidant activities; colored potato; flavonoid; polyphenol