Selection and Evaluation of Methods for Determination of Antioxidant Activity of Purple- and Red-Fleshed Potato Varieties

  • M. Šulc Department of Chemistry, Czech University of Agriculture, Prague,
  • J. Lachman Department of Chemistry, Czech University of Agriculture, Prague,
  • K. Hamouz Department of Plant Production, Czech University of Agriculture, Prague,
  • M. Orsák Department of Chemistry, Czech University of Agriculture, Prague,
  • P. Dvořák Department of Plant Production, Czech University of Agriculture, Prague,
  • V. Horáčková Potato Research Institute, Havlíčkův Brod

Abstrakt

Antioxidant activity of red-, purple- and yellow-fleshed potato varieties by the ABTS, DPPH and FRAP methods was investigated. Purple- and red-fleshed potatoes showed 1.5–2.6 times higher antioxidant activity compared with the yellow-fleshed ones. However, the choice of matrix in which antioxidant activity was determined affected the obtained results. Significant differences between varieties and the localities on which the potatoes were cultivated were determined. The highest linear correlation between ABTS and FRAP arrays was found (R2=0.94); these arrays appear to be useful for the determination of antioxidant activity of potatoes. Statistically significant differences between the antioxidant activity of lyophilizate and juice of fresh potato tubers were found in some varieties.
Publikované
2007-08-15
Sekce
Články