• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.250-256
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• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.12-17
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• 2005

The purpose of this study was 10 investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel ($S_3$). The highest pH of 5.95 was for the potato soup with added potato peel ($S_4$). The highest lightness of 69.46(L value) was for the potato soup with added potato peel ($S_3$) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup ($S_2$) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 1.75 mg and 2.20 mg, for $S_3$ and $S_4$ respectively. In sensory evaluation, the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel ($S_4$). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel ($S_3$) (p<.01).

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.517-523
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• 2016

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.488-494
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• 2016

To develop appropriate potato clones as functional food materials, we collected 35 potato breeding clones to analyze the contents of the total polyphenol, anthocyanin, and vitamin C with the 'Superior', 'Dasom valley', and 'Gogu valley' cultivars as controls. Based on our analysis great differences were observed in different potato clones. KPG16 had the highest content of total polyphenol at $105.08mg{\cdot}100g^{-1}\;FW$; KPG13 had the highest content of anthocyanin at ${\cdot}4.78mg100g^{-1}\;FW$; KPG20 had the highest content of vitamin C at $22.16mg{\cdot}100g^{-1}\;FW$. Some clones had higher contents of the total polyphenol but lower levels of anthocyanin. Ultimately, potato clones showing relatively high indexes for all three compounds, could be considered as good functional food material. By equilibrium analysis of the contents of total polyphenol, anthocyanin, and vitamin C, KPG5 showed relatively higher contents, with values of 103.95, 3.15, $12.12mg{\cdot}100g^{-1}\;FW$, respectively. Therefore, KPG5 was considered to be the best potato breeding clone in view of a functional potato breeding system.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.607-613
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• 2004

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.478-483
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• 1999

This study was conducted to investigate functional properties of 70% acetone extract in different parts of two potato varieties. 'Superior' and 'Atlantic' potato were processed by following method. Potatoes are washed, peeled, sliced and steamed before hot air drying for flesh and peel powder. Hunter's L and b values of flesh powder from blanched 'Superior' potato were higher than flesh powder from fresh 'Superior' potato. Discoloration of 'Superior' potato was inhibited by steam blanching. Contents of total polyphenol and chlorogenic acid in the 70% acetone extract of 'Superior' potato were higher than those of 'Atlantic' potato paticularly in the blanched flesh and peel. But flavonoid was not detected in flesh extract. The phenolic concentration was not decreased by the heat treatment. The nitritescavenging and electron donating ability was greatest at the tuber peel including the skin and cortex tissue 1mm beneath the skin. From the above results browning reaction and polyphenol contents in different parts of potato slices were dependent on cutivars. Peels contained more polyphenols than those from the flesh. The results indicate that potato peel extract of steam blanched plus hot air dried potato tuber showed the effectiveness as a natural nitrite scavenger and antioxidant.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.25-29
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• 2010

The colored sweet potato, particularly purple sweet potato, has been well known to contain anthocyanins abundantly. This study was conducted to examine the antioxidant properties of purple sweet potato. The chopped purple sweet potato was extracted 2 times with water or acetone for 18 hours at $28^{\circ}C$. The antioxidative potential of each solvent extract was assessed by DPPH free radical scavenging activity assay, FRAP assay, and total phenolic contents. The results showed that both extracts had not only high DPPH free radical scavenging activity but had high level of total phenolic compounds. Furthermore, both solvent extracts were found to have antioxidative effects in human colon cancer cells (HCT 116, HT 29) in DCFDA assay. The notable antioxidant activity of purple sweet potato suggests its significant health benefit and deserves further study to develop into functional food ingredient.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.924-929
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• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.80-80
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• 2019

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. It is the world's fourth-largest crop, following rice, wheat, and maize. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of potato natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. Recently, potato 'Seohong' was developed by RDA, and it has reported that they have a high-yield and dry matter content. Processing industry of potato generates high amounts of peel as a byproduct. It was reported as a good source of several beneficial functional ingredients including antioxidant effect. This study was conducted to enhance the utilization of the peel of Potato 'Seohong'. The anti-inflammatory effects on solvent fraction was evaluated. The anti-inflammatory activities of Ethylacetate fraction was evaluated for inhibitory activities against lipopolysacchride (LPS) induced nitric oxide (NO) in RAW264.7 cell lines. The fraction inhibitory activity for tests with $IC_{50}$ values showed in the ranges of $50{\mu}g/ml$. This result revealed that n-butanol fraction of 'Seohong's peel is expected to be good candidate for development into source of anti-inflammatory agent.