Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Burgos, Gabriela; Amorós, Walter; Muñoa, Lupita; Sosa, Paola; Cayhualla, Edith; Sánchez, C. Samaniego; Dı́az, Carlos; Bonierbale, Merideth

doi:10.1016/j.jfca.2012.12.001

Cited by 124 publications

(102 citation statements)

References 35 publications

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“…Determination of TPC TPC was measured by Folin-Ciocalteu method described by Burgos et al (2013) with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, potato peels, as by-products from potato processing, represent a serious disposal problem to industry as well as environment and sustainability (Schieber and Saldana, 2009). However, potato peels contain lots of nutritional and functional compounds such as dietary fibers (Lazarov and Werman, 1996), antioxidant (Singh and Rajini, 2004), and polyphenols (Albishi et al, 2013), which could be used in foods and non-food applications.Recently, people become more interested in anthocyanins since they have shown antioxidant activity and have potential health beneficial effects on various disorders like cancer, aging, neurological diseases and so on (Burgos et al, 2013), and pay much attention to pigmented potatoes. There have been a great number of studies on pigmented potato flesh.…”

mentioning

confidence: 99%

“…Recently, people become more interested in anthocyanins since they have shown antioxidant activity and have potential health beneficial effects on various disorders like cancer, aging, neurological diseases and so on (Burgos et al, 2013), and pay much attention to pigmented potatoes. There have been a great number of studies on pigmented potato flesh.…”

mentioning

confidence: 99%

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A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

Yin

Chen

et al. 2016

FSTR

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While fresh potato consumption is decreasing in many countries, more potatoes are processed into value-added products to meet the demand especially from the fast food and convenience food industries (Schieber and Saldana, 2009). Therefore, potato peels, as by-products from potato processing, represent a serious disposal problem to industry as well as environment and sustainability (Schieber and Saldana, 2009). However, potato peels contain lots of nutritional and functional compounds such as dietary fibers (Lazarov and Werman, 1996), antioxidant (Singh and Rajini, 2004), and polyphenols (Albishi et al., 2013), which could be used in foods and non-food applications.Recently, people become more interested in anthocyanins since they have shown antioxidant activity and have potential health beneficial effects on various disorders like cancer, aging, neurological diseases and so on (Burgos et al., 2013), and pay much attention to pigmented potatoes. There have been a great number of studies on pigmented potato flesh. Red-fleshed potatoes contain acylated glucosides of pelargonidin and the purple-flesh potatoes contain acylated glucosides of malvidin, petunidin, peonidin, and delphinine (Brown, 2005;Lachman et al., 2012).Though previous studies have revealed that the peel of pigmented potato tubers contained considerably higher levels of anthocyanins than the flesh (Jansen and Flamme, 2006;Lewis, 1996;Lewis et al., 1999), there have been a few studies about the anthocyanin compositions of potato peels. And also, related researches on pigmented potato native to China are very few. The objective of present experiment was to investigate and estimate the L. Yin et al. 220 differences in total anthocyanin content (TAC), total phenolic content (TPC), antioxidant activity (AA) and anthocyanidin composition between the potato peel and its corresponding flesh.These results will help to develop the economic value of pigmented potato, especially to improve the utilization of potato peel. Materials and MethodsPlant materials Ten pigmented potato cultivars (Table 1) native to China were chosen and grown at Yunnan Determination of TAC TAC was determined by the pH differential method described by (Albishi et al., 2013) with minor modifications. One milliliter of extraction was diluted with 9 mL of potassium chloride buffer, pH 1.0 and 9 mL of sodium acetate buffer, pH 4.5, separately. The diluted solutions were then left at room temperature for 1 h, and the absorbance was measured at 520 nm and 700 nm, respectively, against a blank cell filled with distilled water. Tests were conducted in triplicates. The results were expressed as mg of cyanidin-3-glucoside equivalents (CGE)per 100 g of fresh potato peel/flesh. Determination of TPC TPC was measured by Folin-Ciocalteu method described by Burgos et al. (2013) with minor modifications. High performance liquid chromatography (HPLC) analysis of anthocyanidinsThe extract (0.1 mL), Folin-Ciocalteu reagent (2 N) (0.2 mL) and 0.7 mL of distilled water were added to a screw-cap test tube,...

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“…Determination of TPC TPC was measured by Folin-Ciocalteu method described by Burgos et al (2013) with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

Yin

Chen

et al. 2016

FSTR

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“…Phenolic compounds have recently attracted much interest because in vitro and in vivo studies suggest that they have a variety of beneficial biological properties which may play an important role in the maintenance of human health (Ramesh and Pattar, 2010). The polyphenols are also well-known for their large array of biological actions that include metal chelation and enzyme modulation activities and free radical scavenging, among others (Rodrigo and Bosco, 2006;Burgosa et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of seven wild edible mushrooms from Tanzania

Hussein¹,

Tibuhwa²,

Mshandete³

et al. 2015

Afr. J. Food Sci.

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Consumption of mushroom has increased remarkably because of their desirable aroma, taste and high nutritional content. Wild edible mushrooms (WEM) are well known for their nutritious and antioxidant properties. This study was conducted to measure and compare the antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of six WEM from selected indigenous Tanzanian forests and one domesticated grown form in methanolic extracts. Results show that among the seven mushroom species extracts, the methanolic extract from Auricularia judae showed the most potent radical scavenging activity of 93.33% while Panus conchatus revealed lowest antioxidant activities of 46.53%. The strongest EC 50 was observed in Auricularia judae 0.08 mg/ml while weakest was in P. conchatus >0.3 mg/ml. Nevertheless total phenolics in the methanolic extracts were the highest in P. tenuiculus (431.03±3.63 mg GAE/100 g) and lowest in Macrolepiota procera (136.21±0.98 mgGAE/100 g). Lentinus squarrosulus possessed highest content of β-carotene and flavonoids were 48.15±1.04 mg/100 g and 25.62±1.78 mg/100 g, respectively meanwhile the lowest concentration was found in wild L. sajorcaju 5.35±0.68 mg/100 g and 2.49±1.28 mg/100 g, respectively. Comparatively, domesticated mushroom showed higher scavenging ability of 76.61% than its wild counterparts 62.94%. In conclusion, high antioxidant activity in methanolic extract of WEM due to presence of phenolic content can potentially be used as a source of natural antioxidants.

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“…Phenolic compounds have recently attracted much interest because in vitro and in vivo studies suggest that they have a variety of beneficial biological properties which may play an important role in the maintenance of human health [8]. The polyphenols are also well-known for their large array of biological actions that include metal chelation and enzyme modulation activities and free radical scavenging, among others [9,10].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera <i>Cantharellus</i> and <i>Afrocantharellus</i> from Tanzania

Tibuhwa¹

2014

FNS

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Cantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their antioxidant and whether their values changing with drying processes are not known. This study establishes their values and the effect of sun drying on their quality and quantity. Methanolic extracts of five Cantharellus and two Afrocantharellus species were investigated. The investigation used (1,1-diphenyl-2-picrylhydrazyl radical) DPPH as a substrate to determine radical scavenging abilities. Further quantitative analyses for carotenoids, flavonoid, total phenolic compounds and vitamin C content were done using spectrophotometric assay at 515 nm. Comparatively, fresh mushroom had higher vitamin C and Lycopene contents than their dry counterparts with β-carotene. Flavonoid and phenolic compounds were higher in dry forms than those in their fresh counterparts. Radical scavenging ability also varied with fresh forms depicting higher activity compared to dry forms. The variation was low in Afrocantharellus species (0.8% and 0.99%) while it was higher in Cantharellus species (24.12% and 7.52%). The highest ability was observed in fresh forms of Cantharellus pseudocibarius (EC 50 < 0.14 mg/ml) while the least ability (EC 50 = 0.4 mg/ml) was from dry form of Cantharellus rufopunctatus. This shows that studied mushrooms are rich in antioxidants and their quality and quantities are affected differently in both forms. Both dry and fresh mushrooms are potential sources of natural antioxidants. The portrayed high scavenging ability by these mushrooms envisages promoting them into potential nutraceutics.

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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Cited by 124 publications

References 35 publications

A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

Antioxidant properties of seven wild edible mushrooms from Tanzania

A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera <i>Cantharellus</i> and <i>Afrocantharellus</i> from Tanzania

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Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

Cited by 124 publications

References 35 publications

A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh

Antioxidant properties of seven wild edible mushrooms from Tanzania

A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera &lt;i&gt;Cantharellus&lt;/i&gt; and &lt;i&gt;Afrocantharellus&lt;/i&gt; from Tanzania

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A Comparative Study of Antioxidant Activities between Fresh and Dry Mushrooms in the Genera <i>Cantharellus</i> and <i>Afrocantharellus</i> from Tanzania