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

被引：51

作者：

Ru, Weidong ^{[1
]}

Pang, Yuehan ^{[1
]}

Gan, Yuanruo ^{[2
]}

Liu, Qin ^{[2
]}

Bao, Jinsong ^{[1
]}

机构：

[1] Zhejiang Univ, Inst Nucl Agr Sci, Key Lab Nucl Agr Sci Zhejiang Prov & Minist Agr &, Zijingang Campus, Hangzhou 310058, Zhejiang, Peoples R China

[2] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China

来源：

ANTIOXIDANTS | 2019年 / 8卷 / 10期

关键词：

antioxidant activity; bound fraction; color; phenolics; phenolic acids; potato; PERFORMANCE LIQUID-CHROMATOGRAPHY; SOLANUM-TUBEROSUM; GENETIC DIVERSITY; RICE GRAIN; ANTHOCYANINS; POLYPHENOLS; ACIDS; CAPACITY;

D O I：

10.3390/antiox8100419

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页数：11

共 34 条

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