Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing.

Pinhero, R.G., Tsao, R., Liu, Q., Sullivan, J.A., Bizimungu, B., and Yada, R.Y. (2016). "Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing.", American Journal of Plant Sciences, 7, pp. 69-81. doi : 10.4236/ajps.2016.71008  Access to full text

Abstract

The effects of processing and genotype (fourteen early potato varieties) were evaluated for their phytochemicals, total phenolics (TPC), total flavonoids (TFC), total anthocyanins (TAC), antioxidant activities measured by ORAC, FRAP and DPPH assays and protein content. While all these profiles were highly dependent on the potato variety and processing, F09085, F10090, French Fingerlings, Purple Fiesta, Red Thumb, Ciklamen and Norland were identified as nutritionally rich in phytochemicals such as TPC, TFC, TAC, higher antioxidant capacities and protein (p < 0.05). In general, TPC, TFC and TAC increased after processing and were highest in the retrograded samples as compared to the raw samples, whereas protein contents decreased following processing (p < 0.05). Significant and positive correlations were observed between TPC, TAC, TFC, FRAP, ORAC and DPPH assays (R2, 0.63, 0.83, 0.88, 0.87, 0.69 for uncooked, 0.48, 0.84, 0.76, 0.89, 0.79 cooked and 0.40, 0.87, 0.88, 0.60, 0.68 retrograded samples, respectively, p < 0.0001).

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