Distribution of phenolic compounds and other polar compounds in the tuber of Solanum tuberosum L. by HPLC-DAD-q-TOF and study of their antioxidant activity

López-Cobo, Ana; Gómez-Caravaca, Ana María; Cerretani, Lorenzo; Segura‐Carretero, Antonio; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.jfca.2014.04.009

Cited by 46 publications

(24 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…2, the lowest antioxidant capacity was observed in the yellow fleshed varieties, averaging 0.37 mg/mL of ascorbic acid. In agreement with other studies (Külen et al, 2013;López-Cobo et al, 2014) that reported blue and purple potatoes possessing a higher antioxidant capacity compared to the white-yellow tubers, the blue-violet fleshed potato (Mz064) showed the highest antioxidant capacity in the ABTS assay. The obtained correlation coefficients are very similar considering phenolic acids (Fig.…”

Section: Antioxidant Capacitysupporting

confidence: 92%

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Bellumori

Innocenti

Michelozzi³

et al. 2017

Journal of Food Composition and Analysis

Self Cite

View full text Add to dashboard Cite

A B S T R A C TThis study aims at evaluating the effect of boiling on the anthocyanin and phenolic acid content of varieties of yellow, pink and violet flesh colored potatoes grown in central Italy. The total phenolic acid content ranged from 33.4 to 1130 mg/kg of fresh weight (FW) in uncooked tubers and from 111 to 1375 mg/kg FW in cooked potatoes, with increments obtained for six varieties (Mz012, Mz064, Vitelotte Noir, Mz032, Mz080, Mz046) after boiling. The anthocyanin content decreased in a variety-dependent mode, but an increment was evidenced after cooking in one sample Mz012. A strong correlation was observed between antioxidant capacity and total anthocyanins for pink and violet-fleshed potatoes, suggesting that these compounds are mostly responsible of the antioxidant capacity of these tubers after boiling. Overall, the yellow-fleshed cultivars have shown lower antioxidant capacity (about 3.25 times lower) than the violet-fleshed tubers. Violet Mz064 variety registered the highest anthocyanin level and a daily intake of 100 g of this tuber contains up to 200 mg of total phenols. Flesh-colored potatoes can represent an additional source of bioactive compounds, particularly of acylated anthocyanins in the human diet.

show abstract

Section: Antioxidant Capacitysupporting

confidence: 92%

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Bellumori

Innocenti

Michelozzi³

et al. 2017

Journal of Food Composition and Analysis

Self Cite

View full text Add to dashboard Cite

show abstract

“…Oxygen radical absorbance capacity (ORAC). The ORAC was determined according to López-Cobo et al [15], using a Fluostar Omega microplate reader spectrophotometer (BMG Labtech). The AAPH reagent was used as the peroxyl radical generator, fluorescein (FL) as the fluorescent indicator, phosphate buffer as the blank, and Trolox as the standard.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Silva-Beltrán¹,

Cháidez‐Quiroz²,

López-Cuevas³

et al. 2017

Journal of Microbiology and Biotechnology

View full text Add to dashboard Cite

Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and 3.9 log₁₀, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses.

show abstract

“…frying of potato chips) or by consumers. Lopez‐Cobo et al studied the phenolic compounds of potato skin and stated that the potato skin merited more attention. Physicochemical properties contained in potato tubers that may act as antioxidants in the human diet have been intensively studied .…”

Section: Introductionmentioning

confidence: 99%

Classification of potato cultivars to establish their processing aptitude

2015

View full text Add to dashboard Cite

show abstract

Distribution of phenolic compounds and other polar compounds in the tuber of Solanum tuberosum L. by HPLC-DAD-q-TOF and study of their antioxidant activity

Cited by 46 publications

References 27 publications

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Classification of potato cultivars to establish their processing aptitude

Contact Info

Product

Resources

About