Biological activities and total phenolic content of ethanol extracts of white and flesh-colored Solanum tuberosum L. potatoes

Title
Biological activities and total phenolic content of ethanol extracts of white and flesh-colored Solanum tuberosum L. potatoes
Author(s)
윤경영장혜림
Issue Date
201208
Citation
Journal of the Korean Society of Food Science and Nutrition, v.41, no.8, pp.1035 - 1040
Abstract
This study was aimed to evaluate and compare the biological activities and total phenolic content of ethanol extracts of white (Superior) and colored potatoes (Red, Rose, Haryoung, Blue, Jaseo, and Jasim). Various ethanol extracts (250, 500, 1,000, and 2,000 ��g/mL) were assessed for antioxidant activities of DPPH free radicals and hydroxyl radical scavenging. The cytotoxic activity of the extracts (0, 30, 60, 100 ��g/mL) was also carried out by a human cancer cell lethality bioassay method. Results showed that the DPPH and hydroxyl radical scavenging activities, of all extracts increase in a concentration-dependant manner. All color-fleshed potato extracts, except for Redand Haryoung, showed higher radical scavenging activities than the general white potato extract. Cyto-toxicity of the extracts as determined in THP-1 cells showed that Blue and Jasim was highly toxic at most concentrations tested. In addition, the Blueextract had the highest cytotoxic activity on HepG<inf>2</inf> cells at the concentration 100 ��g/mL. The contents of total phenolic (TPC) in the extracts significantly varied from 120.0 mg/100 g powder (Superior) to 151.1 mg/100 g powder (Blue), and TPC of all color-fleshed potato extracts was higher than that of white. The greatest positive correlation was found between phenolic contents and hydroxyl radical scavenging activity (r=0.776, p<0.05), and a strong negative correlation was found between hydroxyl radical scavenging activity and cytotoxic activities on HepG<inf>2</inf> cells (r=-0.795, p<0.05). The present study demonstrates that color-fleshed potatoes have higher antioxidant and stronger anticancer activities than general potato. These results provide useful and important information for potato breeders and researchers, in order to increase the antioxidant capacity and functional value of colored potatoes for use in the food and pharmaceutical industries.
URI
http://hdl.handle.net/YU.REPOSITORY/27468http://dx.doi.org/10.3746/jkfn.2012.41.8.1035
ISSN
1226-3311
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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