The Total Phenolic Contents and DPPH Radical Scavenging Activities of Korean Potatoes according to Physical Characteristics and Cooking Methods

한국산 감자의 기관별, 품종별, 중량별, 분포별 및 조리 방법에 따른 총 페놀 함량과 DPPH 라디칼 소거능에 관한 연구

  • Im, Hyo-Won (Division of Food Service Industry, Uiduk University) ;
  • Suh, Bong-Soon (Division of Food Service Industry, Uiduk University)
  • 임효원 (위덕대학교 외식산업학부) ;
  • 서봉순 (위덕대학교 외식산업학부)
  • Received : 2008.09.26
  • Accepted : 2009.04.21
  • Published : 2009.06.30

Abstract

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.

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