TITLE:
Effect of Different Solvents on the Extraction of Phytochemicals in Colored Potatoes
AUTHORS:
Jelisa Thomas, Allexey Barley, Shantrell Willis, Jasmine Thomas, Martha Verghese, Judith Boateng
KEYWORDS:
Colored Potatoes, Polyphenols, Solvent Extraction, Antioxidative Activities, Anthocyanins
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.10,
October
23,
2020
ABSTRACT: Colored potatoes are an interesting
alternative to the traditional, white-creamed potatoes,
due to their high phytochemical content, which have been proved to have
antioxidative properties. The extraction of polyphenols is highly dependent on
using the appropriate solvent systems. Therefore, polyphenol extraction in
colored potatoes [Vermillion Fingerling (VF); Jester Potato (JP); Magic Molly
(MM); Blue Belle (BB); All Blue (AB)] using different solvents [Solvent A (24%
water, 67% ethanol 9% acetic acid); Solvent B (5% acetic acid); and Solvent C
(95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant
effects on extraction efficiency and phytochemical content. Total phenolic
content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC)
and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and
Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted significantly (p mg GAE/100g) compared to
the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g,
respectively) when Solvent C was utilized. VF and JP extracts with Solvent C
displayed the highest FRAP value compared to Solvent B. MM displayed the
highest TAC using Solvent A and C. Potato variety resulted in high
variability in polyphenols content and antioxidant activity. The utilization of colored potatoes or extracts in the food industry could provide innovative
products and a functional alternative to the traditional.