Physicochemical composition and antioxidant properties of native diploid potato (solanum tuberosum phureja group)

Abstract

The antioxidant properties and physicochemical composition of 21 genotypes of diploid potato (Solanum tuberosum Phureja Group) were studied. The content of moisture, ash, proteins, starch, total and reducing sugars, antioxidant activity (ABTS and FRAP), total phenols and vitamin C were determined. The physicochemical analysis showed significant genotypic variations in raw sample. Humidity between 72.06% - 77.07%; Ash 0.96% - 2.56%; Proteins 6.95% - 11.38% DB; Starch 14.44% - 22.4%; Total sugars WB 16,38% -23,67% and reducing sugars WB 0,88% -3,8%. The antioxidant profile showed genotypic differences. ABTS between 4408 - 12543 (raw) and 6644 to 14492 (cooked) μmol Trolox / 100g DB. FRAP from 76.4 to 203.2 (raw) and from 121.6 to 324.8 (cooked) ascorbic acid / 100 g DB. The phenols in cooked samples were higher than in crude (245.2 -524.8 and 161.6 - 442.7 mg gallic acid/100 g BS, respectively, vitamin C decreased from 33.07% to 68.8 % after cooking.