- Volume 21 Issue 2
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Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)
- Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
- Oh, Seung Hee (Department of Food Science and Biotechnology, Chungbuk National University) ;
- Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science) ;
- Kim, Hyun Young (Department of Frunctional Crop Science, National Institute of Crop Science) ;
- Woo, Koan Sik (Department of Frunctional Crop Science, National Institute of Crop Science) ;
- Woo, Shun Hee (Department of Crop Science, Chungbuk National University) ;
- Kim, Hong Sig (Department of Crop Science, Chungbuk National University) ;
- Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
- Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
- 투고 : 2016.01.19
- 심사 : 2016.05.30
- 발행 : 2016.06.30
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.
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