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Comparison of phenolic and flavonoid content and antioxidant activity in vitro among potato varieties.
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2011
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J. Valcarcel, K. Reilly, M. Gaffney, N. Brunton and N. O’Brien. Comparison of phenolic and flavonoid content and antioxidant activity in vitro among potato varieties. Summary of Papers presented at the Agricultural Research Forum, Tullamore, 14th & 15th March, 2011, p124
Abstract
Diets rich in fruits and vegetables have been associated with a lower incidence of cancer and heart disease, which may be related to the antioxidant activity of
bioactive compounds present in these foods. Phenolic compounds are potent antioxidants in vitro, of which flavonoids are of particular interest for their potential
positive impact on health. Potatoes are one of the most consumed vegetables in the world and therefore an important source of phenolics. In Ireland they are the
third most important crop with a farm gate value of approximately 45 million euros annually. The aim of this work was to evaluate the antioxidant activity of methanolic solutions extracted from the skin
and flesh of potato tubers against the stable radical DPPH and analyze its relationship to the content of
total phenolics and total flavonoids.