Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes  

作　　者：Jelisa Thomas Allexey Barley Shantrell Willis Jasmine Thomas Martha Verghese Judith Boateng Jelisa Thomas;Allexey Barley;Shantrell Willis;Jasmine Thomas;Martha Verghese;Judith Boateng(Food Safety and Toxicology Laboratory, Alabama Agricultural and Mechanical University, Department of Food and Animal Sciences, Normal, USA;Nutrition Biochemistry Laboratory, Alabama Agricultural and Mechanical University, Department of Food and Animal Sciences, Normal, USA)

机构地区：[1]Food Safety and Toxicology Laboratory, Alabama Agricultural and Mechanical University, Department of Food and Animal Sciences, Normal, USA [2]Nutrition Biochemistry Laboratory, Alabama Agricultural and Mechanical University, Department of Food and Animal Sciences, Normal, USA

出　　处：《Food and Nutrition Sciences》2020年第10期942-954,共13页食品与营养科学（英文）

摘　　要：Colored</span><b> </b><span style="font-family:Verdana;">potatoes are an interesting alternative to the traditional, white-creamed </span></span><span style="font-family:""><span style="font-family:Verdana;">potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF);Jester Potato (JP);Magic Molly (MM);Blue Belle (BB);All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid);Solvent B (5% acetic acid);and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted</span><b> </b><span style="font-family:Verdana;">significantly (p < 0.05) higher TPC from BB (13.93</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in</span><b> </b><span style="font-family:Verdana;">high variability in polyphenols content and antioxidant activity. The utilization of</span><b> </b><span style="font-family:Verdana;">colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.Colored</span><b> </b><span style="font-family:Verdana;">potatoes are an interesting alternative to the traditional, white-creamed </span></span><span style="font-family:""><span style="font-family:Verdana;">potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF);Jester Potato (JP);Magic Molly (MM);Blue Belle (BB);All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid);Solvent B (5% acetic acid);and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted</span><b> </b><span style="font-family:Verdana;">significantly (p < 0.05) higher TPC from BB (13.93</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in</span><b> </b><span style="font-family:Verdana;">high variability in polyphenols content and antioxidant activity. The utilization of</span><b> </b><span style="font-family:Verdana;">colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.

关 键 词：Colored Potatoes POLYPHENOLS Solvent Extraction Antioxidative Activities Anthocyanins 

分 类 号：O62[理学—有机化学]