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

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.

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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.

Item Type: Article
Uncontrolled Keywords: Solanum tuberosum, free and bound phenolics, pectic polysaccharide, cooking processes, H+,K+-ATPase, Helicobacter pylori
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2016 10:09
Last Modified: 07 Nov 2016 10:09
URI: http://ir.cftri.com/id/eprint/12403

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