Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
Weidong Ru,
Yuehan Pang,
Yuanruo Gan,
Qin Liu,
Jinsong Bao
Affiliations
Weidong Ru
Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear Agricultural Sciences of Zhejiang Province and Ministry of Agriculture and Rural Affairs of China, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Yuehan Pang
Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear Agricultural Sciences of Zhejiang Province and Ministry of Agriculture and Rural Affairs of China, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
Yuanruo Gan
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
Qin Liu
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
Jinsong Bao
Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear Agricultural Sciences of Zhejiang Province and Ministry of Agriculture and Rural Affairs of China, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
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.
