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Effects of Antioxidant Activities of Small Colored Potatoes (Solanum tuberosum L.) by using Ultra High Pressure Extraction Process  

Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University)
Kwon, Min-Soo (Rokya Agricultural Corp.)
Hwang, Young-Jeong (Dept. of Food Science & Culinary Arts, International University of Korea)
Choi, Mi-Sook (Dept. of Food Technology and Services, Eulji University)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 27-36 More about this Journal
Abstract
We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.
Keywords
small colored potato; high pressure extraction process; antioxidant activity; total phenolics;
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