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Effect of various cooking processes on antioxidants of potato (Solanum tuberosum)

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Title Effect of various cooking processes on antioxidants of potato (Solanum tuberosum)
 
Creator Kavitha, B. C.
Shylaja, M. Dharmesh
 
Subject 02 Potato
03 Cooking-Recipes
32 Antioxidants
 
Description Potato (Solanum tuberosum) has been used as a widely accepted food in different forms all over the world and is well known for deliciousness.
Different forms involve different type of cooking process. Study from our laboratory had indicated potential ulcer preventive properties
based on the inhibition of H+K+-ATPase and Helicobacter pylori (ulcer causing bacteria in humans) growth. In the current study we
evaluated the antioxidant and antiulcer potentials in potato during various cooking processes. Crude extract, free and bound phenolic
fractions as well as pectic polysaccharides were isolated and analysed for total phenolic content, antioxidant activity, H+,K+-ATPase/
Helicobacter pylori inhibitory activity and cytoprotectivity. PCE (Potato Crude Extract), PFP (Free phenolic fraction from potato) , PBP
(Bound phenolic fraction from potato) and PPP (Pectic polysaccharide from potato) showed antioxidant activity with an IC50 of 4.1±0.25,
8.3±0.58, 8.9±0.61 and 9200±552 μg/mL and H+,K+-ATPase inhibitory activity was also evidenced with an IC50 of 3.13±0.28, 1.22±0.11,
0.69±0.05 and 420±30.0 μg/mL respectively, as opposed to the standard H+,K+-ATPase inhibitor, lanzoprazole (19.3±2.2 μg/mL). Loss of
activity was associated with loss of phenolic acids during cooking conditions as evidenced by HPLC quantification. Helicobacter pylori
growth was also inhibited by various fractions of potato with an IC50 of 19.12, 37.5, 0.73 and 81.8μg by PCE, PFP, PBP and PPP respectively.
DNA protection was retained in PBP and PPP even during cooking conditions. Stabilizing of bioactivity during cooking conditions thus
become a key issue in Food and Bioprocess Technology.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12403/1/Journal%20of%20Pharmacy%20Research%202014%2C8%288%29%2C1148-1157.pdf
Kavitha, B. C. and Shylaja, M. Dharmesh (2014) Effect of various cooking processes on antioxidants of potato (Solanum tuberosum). Journal of Pharmacy Research, 8 (8). pp. 1148-1157.