Protein and Phenolic Contents and Antioxidant Activities of 14 Early Maturing Potatoes as Affected by Processing

作     者：Reena Grittle Pinhero Rong Tsao Qiang Liu James Alan Sullivan Benoit Bizimungu Rickey Y. Yada Reena Grittle Pinhero;Rong Tsao;Qiang Liu;James Alan Sullivan;Benoit Bizimungu;Rickey Y. Yada

作者机构：Department of Food Science University of Guelph Guelph Canada Agriculture and Agri-Food Canada Guelph Food Research Centre Guelph Canada Department of Plant Agriculture University of Guelph Guelph Canada Agriculture and Agri-Food Canada Fredericton Canada Faculty of Land and Food Systems University of British Columbia Vancouver Canada 

出 版 物：《American Journal of Plant Sciences》 (美国植物学期刊（英文）)

年 卷 期：2016年第7卷第1期

页      面：69-81页

学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

主　　题：Potato Phenolic Content Anthocyanins Antioxidant Potential Protein 

摘      要：The effects of processing and genotype (fourteen early potato varieties) were evaluated for their phytochemicals, total phenolics (TPC), total flavonoids (TFC), total anthocyanins (TAC), antioxidant activities measured by ORAC, FRAP and DPPH assays and protein content. While all these profiles were highly dependent on the potato variety and processing, F09085, F10090, French Fingerlings, Purple Fiesta, Red Thumb, Ciklamen and Norland were identified as nutritionally rich in phytochemicals such as TPC, TFC, TAC, higher antioxidant capacities and protein (p p p 0.0001).