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Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes

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dc.contributor.authorZarins, R.
dc.contributor.authorKruma, Z.
dc.contributor.authorTomsone, L.
dc.contributor.authorKampuse, S.
dc.contributor.authorSkrabule, I.
dc.contributor.authorKonosonoka, I.H.
dc.date.accessioned2018-01-05T11:47:32Z
dc.date.available2018-01-05T11:47:32Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractPotatoes (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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1546-1554eng
dc.identifier.urihttp://hdl.handle.net/10492/3787
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.006
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectpotatoeseng
dc.subjectphenolic compoundseng
dc.subjectantioxidant activityeng
dc.subjectfreeze-dryingeng
dc.subjectarticleseng
dc.titleComparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoeseng
dc.typeArticleeng

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2018, Vol. 16, Special Issue 2