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

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 frac...

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Autores principales: Ru, Weidong, Pang, Yuehan, Gan, Yuanruo, Liu, Qin, Bao, Jinsong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827044/
https://www.ncbi.nlm.nih.gov/pubmed/31547004
http://dx.doi.org/10.3390/antiox8100419
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author Ru, Weidong
Pang, Yuehan
Gan, Yuanruo
Liu, Qin
Bao, Jinsong
author_facet Ru, Weidong
Pang, Yuehan
Gan, Yuanruo
Liu, Qin
Bao, Jinsong
author_sort Ru, Weidong
collection PubMed
description 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.
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spelling pubmed-68270442019-11-18 Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh Ru, Weidong Pang, Yuehan Gan, Yuanruo Liu, Qin Bao, Jinsong Antioxidants (Basel) Article 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. MDPI 2019-09-20 /pmc/articles/PMC6827044/ /pubmed/31547004 http://dx.doi.org/10.3390/antiox8100419 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ru, Weidong
Pang, Yuehan
Gan, Yuanruo
Liu, Qin
Bao, Jinsong
Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title_full Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title_fullStr Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title_full_unstemmed Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title_short Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
title_sort phenolic compounds and antioxidant activities of potato cultivars with white, yellow, red and purple flesh
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827044/
https://www.ncbi.nlm.nih.gov/pubmed/31547004
http://dx.doi.org/10.3390/antiox8100419
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