Comparison of Polyphenol Content and Antioxidant Capacity of Colored Potato Tubers, Pomegranate and BlueberriesDiganta Kalita and Sastry S Jayanty*
Department of Horticulture and Landscape Architecture, San Luis Valley Research Center, Colorado State University, 0249 East County, Road 9N Center, CO 81125, USA
- *Corresponding Author:
- Sastry S Jayanty
Department of Horticulture and Landscape Architecture
San Luis Valley Research Center, Colorado State University
0249 East County, Road 9N Center, CO 81125, USA
E-mail: [email protected]
Received date: June 03, 2014; Accepted date: August 22, 2014; Published date: August 29, 2014
Citation: Kalita D, Jayanty SS (2014) Comparison of Polyphenol Content and Antioxidant Capacity of Colored Potato Tubers, Pomegranate and Blueberries. J Food Process Technol 5:358. doi:10.4172/2157-7110.1000358
Copyright: © 2014 Kalita D, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Dietary antioxidants from fruits and vegetables play an important role in preventing free radical-induced oxidative damage to lipids, proteins, and nucleic acids. Potato tubers with purple- and red-colored flesh contain high levels of phenolics and anthocyanins, as do pomegranates and blueberries. The present study evaluates the antioxidant potential of colored-flesh potato tubers in comparison with polyphenol-rich fruits, blueberries and pomegranate juice. The ranges of total phenolics (TP), total anthocyanins (TA), and total flavonoids (TF) were (4482 – 11189 μg/g), (1889 – 6289 μg/g), and (140-503 μg/g), respectively. The potential antioxidant capacities of the potato tubers were similar to that of pomegranate and blueberry. High correlations of TP, TA, and TF with antioxidant activity, such as ORAC, ABTS, and DPPH (r=0.95, 0.93, and 0.80 for TP; r=0.93, 0.96, and 0.54 for TA; r=0.80, 0.91, and 0.70 for TF), were found for the materials tested. The total antioxidant activity values per serving size of baked red and purple potatoes, blueberries, and pomegranate juice were also found to have comparable ranges.