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Open AccessArticle

Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh

1
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
2
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
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 419; https://doi.org/10.3390/antiox8100419
Received: 5 September 2019 / Revised: 18 September 2019 / Accepted: 18 September 2019 / Published: 20 September 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
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. View Full-Text
Keywords: antioxidant activity; bound fraction; color; phenolics; phenolic acids; potato antioxidant activity; bound fraction; color; phenolics; phenolic acids; potato
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MDPI and ACS Style

Ru, W.; Pang, Y.; Gan, Y.; Liu, Q.; Bao, J. Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh. Antioxidants 2019, 8, 419.

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