Antioxidant Activities of Anthocyanins from ‘Jianchuanhong’ and ‘Zhuanxinwu’ Pigmented Potatoes

doi:10.7506/spkx1002-6630-201613003

Abstract

Abstract:

This study comparatively evaluated the antioxidant activities of individual and combined anthocyanins extracted from the tubers of the red-skinned and red-fleshed potato variety ‘Jianchuanhong’ and the blue-skinned and blue-fleshed potato variety ‘Zhuanxinwu’, both of which are rich in anthocyanins as important natural antioxidants, with the aim of achieving better exploitation and utilization of these low-cost, easily available agricultural materials. The antioxidant activities were tested using four different in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sμlphonate) radical (ABTS⁺·), hydroxyl (·OH) and superoxide anion free radical (O²_-·)scavenging assays with vitamin C (VC) as a control. The results showed that anthocyanins extracted from ‘Jianchuanhong’ and ‘Zhuanxinwu’ potatoes had strong antioxidant activity in a concentration dependent manner and revealed a significant
free radical scavenging capacity 10.7–31.3 times higher than that of VC. For both pigmented potato varieties, the capacity for scavenging four kinds of free radical revealed the following order: ABTS^＋· > DPPH radical > O²_-·> ·OH. The antioxidant activity of anthocyanins from ‘Zhuanxinwu’ potato was better than that of ‘Jianchuanhong’ potato. Anthocyanins from both varieties, in combination, were not antagonistic but were synergistic in scavenging free radicals, and the synergistic effects against different free radicals were different.

Key words: ‘Jianchuanhong’, ‘Zhuanxinwu’, anthocyanins, antioxidant activities, free radical

CLC Number:

TS255.1

XIAO Jiping, YANG Xiaoyan, GUO Huachun. Antioxidant Activities of Anthocyanins from ‘Jianchuanhong’ and ‘Zhuanxinwu’ Pigmented Potatoes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613003.

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