The Effect of Selected Factors on Polyphenol Content and Antioxidant Activity in Potato Tubers

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

Abstrakt

The total polyphenol (TP) content in and antioxidant activity of potato tubers of four yellow-fleshed varieties and two purple-fleshed varieties from the 2004 harvest were assayed. The TP content was determined with the Folin-Ciocalteau reagent and antioxidant antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Significant differences in the TP content between the groups of yellow-fleshed varieties were found. Significant differences between yellow and purple-fleshed potatoes were also found in antioxidant activity both between yellow and purple-fleshed varieties and within purple-fleshed varieties. The higher potatoes-growing regions showed an apparent tendency to higher TP contents in analyzed varieties. In some varieties the effect of four variants of growing was assayed and a significant effect of high potassium doses (200 and 130 kg K2O per hectare) on the decrease in TP was estimated.

Publikováno

15.08.2006

Jak citovat

Lachman, J., Hamouz, K., Čepl, J., Pivec, V., Šulc, M., & Dvořák, P. (2006). The Effect of Selected Factors on Polyphenol Content and Antioxidant Activity in Potato Tubers. Chemické Listy, 100(7). Získáno z http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1916

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