Browse > Article
http://dx.doi.org/10.3746/jkfn.2012.41.8.1035

Biological Activities and Total Phenolic Content of Ethanol Extracts of White and Flesh-colored Solanum tuberosum L. Potatoes  

Jang, Hye-Lim (Dept. of Food and Nutrition, Yeungnam University)
Yoon, Kyung-Young (Dept. of Food and Nutrition, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.8, 2012 , pp. 1035-1040 More about this Journal
Abstract
This study was aimed to evaluate and compare the biological activities and total phenolic content of ethanol extracts of white (Superior) and colored potatoes (Red, Rose, Haryoung, Blue, Jaseo, and Jasim). Various ethanol extracts (250, 500, 1,000, and $2,000{\mu}g/mL$) were assessed for antioxidant activities of DPPH free radicals and hydroxyl radical scavenging. The cytotoxic activity of the extracts (0, 30, 60, $100{\mu}g/mL$) was also carried out by a human cancer cell lethality bioassay method. Results showed that the DPPH and hydroxyl radical scavenging activities, of all extracts increase in a concentration-dependant manner. All color-fleshed potato extracts, except for Red and Haryoung, showed higher radical scavenging activities than the general white potato extract. Cytotoxicity of the extracts as determined in THP-1 cells showed that Blue and Jasim was highly toxic at most concentrations tested. In addition, the Blue extract had the highest cytotoxic activity on $HepG_2$ cells at the concentration $100{\mu}g/mL$. The contents of total phenolic (TPC) in the extracts significantly varied from 120.0 mg/100 g powder (Superior) to 151.1 mg/100 g powder (Blue), and TPC of all color-fleshed potato extracts was higher than that of white. The greatest positive correlation was found between phenolic contents and hydroxyl radical scavenging activity (r=0.776, p<0.05), and a strong negative correlation was found between hydroxyl radical scavenging activity and cytotoxic activities on $HepG_2$ cells (r=-0.795, p<0.05). The present study demonstrates that color-fleshed potatoes have higher antioxidant and stronger anticancer activities than general potato. These results provide useful and important information for potato breeders and researchers, in order to increase the antioxidant capacity and functional value of colored potatoes for use in the food and pharmaceutical industries.
Keywords
color-fleshed potatoes; total phenolics; antioxidant activity; anticancer activity;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Jeong JC, Chang DG, Yoon YH, Park CS, Kim SY. 2006. Effect of cultural environments and nitrogen fertilization levels on the anthocyanin accumulation of purple-fleshed potato. J Bio-Environ Con 15: 204-210.   과학기술학회마을
2 Park HJ, Jeon TW, Lee SH, Cho YS, Cho SM, Chang KS. 2004. Studies on characteristics and stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes. J Korean Soc Food Sci Nutr 33: 1544-1551.   과학기술학회마을   DOI
3 Jeon TW, Cho YS, Lee SH, Cho SM, Cho HM, Chang KS, Park HJ. 2005. Studies on the biological activities and physicochemical characteristics of pigments extracted from Korean purple-fleshed potato. Korean J Food Sci Technol 37: 247-254.   과학기술학회마을
4 Folin O, Denis W. 1912. On phosphotungastic-phosphomolybdic compounds as color reagent. J Biol Chem 12: 239- 243.
5 Blois MS. 1958. Antioxidant dertermination by the use of a stable free radical. Nature 181: 1199-1200.   DOI   ScienceOn
6 Gutteridge JM. 1984. Reactivity of hydroxyl and hydroxyl- like radicals discriminated by release of thiobarbituric acid reactive material from deoxy sugars, nucleosides and benzoate. J Biol Chem 224: 761-767.
7 Sato M, Ramarathanm N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem 44: 37-41.   DOI   ScienceOn
8 Fitzpatrick DF, Hirschfield SL, Coffey RG. 1993. Endothelium- dependent vasorelaxing activity of wine and other grape products. Am J Physiol 265: H774-H778.
9 Cha JY, Cho YS. 2003. Studies on antioxidative activity of green tea extracts in medilite-extraction water. J Life Sci 13: 174-198.   과학기술학회마을   DOI   ScienceOn
10 Park SW, Kim SG, Kim MJ. 2006. Antioxidative activity and cytotoxicity on human KB cell of extracts from Rhododendron mucronulatum Turcz. flower. Korean J Food Preserv 13: 501-505.   과학기술학회마을
11 Park YE, Jeong JC, Cho HM, Hwang YS, Lee HJ, Choi SSN, Lee SJ, Park ES, Ko EA, Kim NS, Lim JD, Choung MG. 2008. Antimutagenic effect and cytotoxicity to human cancer cell lines of colored potato extracts. Korean J Crop Sci 53: 75-84.   과학기술학회마을
12 Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, Yamane Y. 2004. Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J Agric Food Chem 52: 2391-2396.   DOI   ScienceOn
13 Parejo I, Viladomat F, Bastida J, Rosas-Romero A, Flerlage N, Burillo J, Codina C. 2002. Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants. J Agric Food Chem 50: 6882-6890.   DOI   ScienceOn
14 Oh HC, Kim DH, Cho JH, Kim YC. 2004. Hepatoprotective and free radical scavenging activities of phenolic petrosins and flavonoids isolated from Equisetum arvense. J Ethnopharmacol 95: 421-424.   DOI
15 Oh HS, Kim JH. 2006. Development of functional soy-based stew sauce including hot water extracts of Cornus officinalis S. et Z. Korean J Food Culture 21: 550-558.   과학기술학회마을
16 Choi IY, Song YJ, Lee WH. 2008. DPPH radical scavenging effect and antimicrobial activities of some herbal extracts. Kor J Hort Sci Technol 28: 871-876.   과학기술학회마을
17 Kolasa KM. 1993. The potato and human nutrition. Am J Potato Res 70: 375-384.   DOI
18 Kim YE, Kwon ET, Han D, Kim LH, Ku KH. 2008. Antioxidant activity, fibrinolysis and angiotensin covering enzyme inhibitory activity of pine mushroom juice (Tricholoma matsutake Sing.). J Korean Soc Food Sci Nutr 37: 535-541.   과학기술학회마을   DOI
19 Hwang IG, Kim HY, Shin SL, Lee CH, Lee JS, Jang KI, Jeong HS. 2010. Biological activities of Coreopsis tinctoria Nutt. flower extracts. Korean J Hort Sci Technol 28: 857- 863.   과학기술학회마을
20 Johnson CA. 1995. 1995-1996 seed acres reflect more varieties, market shifts. Valley Potato Grow 61: 13-16.
21 Rumbaoa RGO, Cornago DF, Geronimo IM. 2009. Phenolic content and antioxidant capacity of Philippine potato (Solanum tuberosum) tubers. J Food Compos Anal 22: 546-550.   DOI
22 Velioglu YS, Mazza G, Gao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46: 4113-4117.   DOI   ScienceOn
23 Han KH, Sekikawa M, Shimada K, Hashimoto M, Hashimoto N, Noda T, Tanaka H, Fukushima M. 2006. Anthocyaninrich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats. Brit J Nutr 96: 1125-1133.   DOI
24 Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52: 4026-4037.   DOI   ScienceOn
25 Zhou K, Yu L. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetable grown in Colorado. LWT-Food Sci Technol 39: 1155-1162.   DOI   ScienceOn
26 Faller ALK, Fialho E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42: 210-215.   DOI
27 Reddivari L, Hale AL, Miller JC Jr. 2007. Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. Am J Potato Res 84: 275-282.   DOI
28 Okexie IA, Susan LC. 1997. Antioxidant methodology: In vivo and in vitro concepts. AOCS Press, Champaign, IL, USA. p 110-112.
29 Larson RA. 1997. Naturally occurring antioxidants. Lewis Publishers, New York, NY, USA. p 7-11.