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KMID : 1134820120410081035
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 8 p.1035 ~ p.1040
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Biological Activities and Total Phenolic Content of Ethanol Extracts of White and Flesh-colored Solanum tuberosum L. Potatoes
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Jang Hye-Lim
Yoon Kyung-Young
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Abstract
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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 μg/mL) were assessed for antioxidant activities of DPPH free radicals and hydroxyl radical scavenging. The cytotoxic activity of the extracts (0, 30, 60, 100 μg/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 HepG2 cells at the concentration 100 μg/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 HepG2 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.
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KEYWORD
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color-fleshed potatoes, total phenolics, antioxidant activity, anticancer activity
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