Comparison of phenolic and flavonoid content and antioxidant activity in vitro among potato varieties.

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.