Potato is the fourth major food crop after rice, wheat, and maize. Potato tubers with distinctive flesh and skin color are receiving considerable attention from the consumers due to the presence of high levels of antioxidants. We determined the levels of total phenolics (TP), total anthocyanins (TA) and total flavonoids (TF) and their antioxidant activities of selected potato cultivars and advanced selections with distinct flesh colors (purple, red, yellow and white). Among these tubers purple and red potato cultivars had higher levels of TP, TA and TF than yellow and white ones. The TP, TF and TA of Purple Majesty were found to be 4482.1 ± 154.7 µg GAE/g, 140.3 ± 20.1 µg QE/g and 2043.9 ± 22.7 µg C3GE/g respectively. The antioxidant activities of purple majesty were found to be 84.69 ± 5.3, 301.02 ± 39.9 µmol TE/g in ABTS and ORAC assay respectively. We tested the potential inhibitory effect of methanolic extracts of these potato tubers in the activity of aldose reductase (AR), a key enzyme that catalyzes the reduction of glucose to sorbitol using NADPH as cofactor. Purple flesh tubers showed the most effective inhibition of AR activity, for example, 50 µg/ml of Purple Majesty extract inhibited 66 %.

Antioxidant and aldose reductase inhibitory activities of color-fleshed potatoes

249th National Meeting (2015)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.