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Lachman, J. and Hamouz, K. (2004) Red and Purple Coloured Potatoes as a Significant Antioxidant Source in Human Nutrition—A Review. Plant, Soil and Environment, 51, 477-482.

has been cited by the following article:

  • TITLE: Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes

    AUTHORS: Jelisa Thomas, Allexey Barley, Shantrell Willis, Jasmine Thomas, Martha Verghese, Judith Boateng

    KEYWORDS: Colored Potatoes, Polyphenols, Solvent Extraction, Antioxidative Activities, Anthocyanins

    JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.10, October 23, 2020

    ABSTRACT: Colored potatoes are an interesting alternative to the traditional, white-creamed potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF); Jester Potato (JP); Magic Molly (MM); Blue Belle (BB); All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid); Solvent B (5% acetic acid); and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted significantly (p mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in high variability in polyphenols content and antioxidant activity. The utilization of colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.