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Antioxidant properties of Colorado grown potatoes.


Potato (Solanum tuberosum L) a member of the Solanaceae family is a cool season crop and a major world food crop. Potatoes were chosen as a model for this research because preliminary results at Colorado State University demonstrated that potatoes accumulate a variety of secondary plant metabolites including vitamin C (ascorbic acid (AA)) and phenolic compounds which strongly contribute to antioxidant activity. Based on this, the objectives of these studies were to characterize the antioxidant content and radical scavenging capacity for advanced potato selections and various cultivars grown in Colorado, to determine the impact of production environment on antioxidant status, and to evaluate antioxidant heat stability for different potato cooking methods. This was accomplished by examining AA in potatoes using a high-performance liquid chromatographic (HPLC) method. Total phenolic compounds (TP) were measured using Folin-Ciocalteu reagent, and total antioxidant activity was estimated by the Trolox equivalent antioxidant capacity (TEAC) assay.