Evaluation of in-Vitro Antioxidant Activity of Andean Potato

SILVEYRA M.X.; MARTINEZ M.J.; CASTAÑO E.; ANDREU A. B

Rosario. Santa Fe.

Congreso; XLX REUNIÓN ANUAL DE LA SOCIEDAD ARGENTINA DE INVESTIGACIÓN EN BIOQUÍMICA Y BIOLOGÍA MOLECULAR (SAIB).; 2014

Sociedad Argentina de Investigaciones Bioquimicas

Potato contains vitamins, minerals, fibers and significant quantities of antioxidant substances, such as secondary (poly)phenol metabolites. This polyphenols are associated to beneficial effects on human health, including antioxidant, antimicrobial and antitumoral. The aim of this work was to evaluate in vitro antioxidant activity of Andean potatoes. Methanolic extracts of four varieties of potatoes were obtained and total phenolic acids, anthocyanins and flavan-3-ols were quantified. We also evaluated the antioxidant properties of these extracts by DPPH scavenging, superoxide radical scavenging, ferric reducing power and ferrous chelating capacity. Therefore, we characterized the profile of phenolic compounds in the extracts by HPLC. Currently, we are investigating the antioxidant effect of polyphenolic extract on hydrogen peroxide (H2O2)-induced oxidative stress in human neuroblastoma cells (SH-SY5Y). Our results show that peel has more polyphenols and antioxidant capacity than flesh in all four varieties. The CL658 variety was the one with major levels of polyphenols and the HPCL profile show chlorogenic acid (phenolic acid) and pelargonidin (anthocyanin) as the most abundant compounds. Finally, preliminary results indicate that CL658 extracts would decrease (H2O2)-induced cell injury. These results suggest that polyphenols potato would have protective antioxidant effects.