Comparison of the Total Phenolics, Total Flavonoids and Antioxidant Activities in Potato Tips of Different Varieties
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Abstract:
In order to screen out potato tips with a higher antioxidant activity and provide a theoretical basis for the development and utilization of potato tips, the contents of total phenolics and total flavonoids in the leaves, stem tips, stalks and stems of four varieties of sweet potato tips (Fushu7-6, Fushu18, Ningcai and 7001) were compared in this study. Using DPPH· scavenging rate, total reducing power, ·OH scavenging capacity and superoxide anion radical scavenging capacity as indicators of antioxidant activity, the correlation between the antioxidant activity of each part of the four varieties and its phenolic substance content was examined. Experiments showed that the total phenolic contents of the four kinds of potato tips ranged from 4.42 to 98.15 mg GAE/g DW, with the total flavonoid content in the range of 0.97~36.17 mg RE/g DW, DPPH· scavenging rate in the range of 5.13~53.1 mg trolox/g, the total reducing power in the range of 5.65～115.00 mg Vc/g, the ·OH scavenging capacity in the range of 0.04~0.06 (Vc mg/g), and the superoxide anion scavenging capacity in the range of 27.11%~54.50%. Among the four parts, the contents of phenolic substances and associate antioxidant activities in leaves and stem tips were generally higher than those of other parts. Among the 4 kinds of potato tips, only the total flavonoid contents in Fushu 7-6 and Fushu 18 leaf samples were insignificantly different, and the ·OH scavenging capacities of the stem tips and stalks of all varieties differed insignificantly; the contents of total phenolics and total flavonoids were positively correlated with the corresponding antioxidant activity. All in all, there were some differences in the total phenolic content and total flavonoid content as well as their antioxidant activities of different varieties and different parts of potato tips. After screening, it was concluded that the 7001 variety of potato tip had the highest phenolic content and antioxidant capacity, which may be used as a resource of high-quality antioxidants.
