HYDROXYL RADICAL SCAVENGING ACTIVITY IN RAW AND COOKED BROWNISH YELLOW AND PURPLE POTATO TUBERS
Man Kyu Huh* and Ji-Young Hwang
This study was to evaluate and compare the hydroxyl radical (OH) scavenging activity of extracts from common brownish yellow potato and purple potato cultivars during cooking methods. The potato (Solanum tuberosum L.) is the third most important food crop in the world after rice and wheat in terms of human consumption. The amount of malonaldehyde produced by disassembling deoxyribose from hydroxyl radiological by Fenton reaction was measured to check the hydroxyl radical scavenging ability. OH scavenging activity of raw extract (common brownish yellow potato) evaluated at 2.0 mg/ml was 52.6% and that of boiled potatoes was only 19.3% at same concentration. OH scavenging activity of the roasted potato evaluated only 17.0%. Raw and cooked potatoes at all concentrations showed significant differences in OH scavenging ability (p<0.05-0.001). Boiling and roasting treatments showed reducing effects on the OH scavenging activity of common brownish yellow potato and purple potato cultivars.
Keywords: Hydroxyl radical (OH), yellow potato and purple potatoes.
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