Analysis of Phenolic Content and Antioxidant Capacity of Potato, Solanum Tuberosum L from Tamilnadu Region, India

AbstractAim of this work is to significant difference existed in the antioxidant capacity of three different processed purple potato (S. tuberosum L.) extracts assayed via DPPH and FRAPS colorant stability. High temperature treatment would destroy the antho-cyanin compounds and significantly decrease the anthocyanin-based purple potato colorants. Our results suggest that in order to exploit and utilize purple potato colorant more effectively, colorant should be kept away from light and heat treatment. The direct lyophilization treated sample had significant higher content than other processing method. Stability study showed that both light and heat could accelerate the degradation of anthocyanin-based potato colorant. The fresh potato colorant showed the most stable property, followed by the lyophilization, oven drying, steaming before lyophilization. Our results suggest that lyophilize was a recommended suitable processing method in food industry