Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes
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2018
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Abstrakt
Potatoes (Solanum tuberosum L.) contain a wide range of compounds with health
benefits, and different techniques have been developed for the determination of these compounds.
Freeze-drying is a common method for the preservation and preparation of samples for the
analyses of bioactive compounds, but it is well known that drying influences the composition of
food products. The aim of the current study was to compare phenolic compounds and antioxidant
activity of fresh and freeze-dried potatoes. In the experiment 11 cultivar potatoes grown in
experimental fields of the Institute of Agricultural Resources and Economics in 2016 were
analysed. Potatoes were freeze-dried. Homogenized fresh and freeze-dried samples were
extracted with an ethanol/water (80/20 w/w) solution. Total phenolic content (TPC) was
determined using the Folin-Ciocalteu method, and the antioxidant activity was evaluated using
2,2-diphenyl-1-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic
acid) (ABTS) assays. The highest TPC and radical scavenging activity were determined in
cultivars ‘Peru Purple’ and ‘Blue Congo’ potatoes. Freeze-drying influenced all the tested
parameters but more significantly the TPC, and for certain cultivars a reduction of more than 30%
was observed. A strong correlation between TPC, DPPH and ABTS in fresh and freeze-dried
samples was observed, r = 0.81, r=0.93, r = 0.92, respectively. It could be concluded that the
effect of freeze-drying on TPC and antioxidant activity is cultivar dependent.
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potatoes, phenolic compounds, antioxidant activity, freeze-drying, articles