<abstract xmlns="http://www.w3.org/1999/xhtml">

Potatoes are considered very important staple and antioxidant-rich tubers in human diet. The present study evaluated the bioactive, antioxidant, antidiabetic and inhibition of lipid peroxidation properties of cooked and uncooked Irish potatoes. The samples were subjected to total phenolic (TPC), total antioxidant capacity (TAC), total flavonoids (TFC), ascorbic acid (AsA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity analyses using spectrophotometric method. Also Fe2+-induced lipid peroxidation, α-glucosidase and α-amylase inhibition were assayed. The results revealed that there is no significant (p &lt; 0.05) difference in TPC and TAC of the potatoes samples but there was a significant (p &lt; 0.05) enhancement in TFC and reduction in AsA of the cooked potatoes. There is also dose-dependent inhibition in DPPH and α-glucosidase and α-amylase enzymes. The IC50 revealed that cooked sample has significant higher (p &lt; 0.05) inhibition in the enzymes assay. The lipid peroxidation was also reduced upon incubation with Irish potato samples but higher inhibition was exhibited by the cooked potato. In conclusion, this study has shown that Irish potato can be a good functional food in the management of diseases.
</abstract>

Potatoes are considered very important staple and antioxidant-rich tubers in human diet. The present study evaluated the bioactive, antioxidant, antidiabetic and inhibition of lipid peroxidation properties of cooked and uncooked Irish potatoes. The samples were subjected to total phenolic (TPC), total antioxidant capacity (TAC), total flavonoids (TFC), ascorbic acid (AsA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity analyses using spectrophotometric method. Also Fe2+-induced lipid peroxidation, α-glucosidase and α-amylase inhibition were assayed. The results revealed that there is no significant (p < 0.05) difference in TPC and TAC of the potatoes samples but there was a significant (p < 0.05) enhancement in TFC and reduction in AsA of the cooked potatoes. There is also dose-dependent inhibition in DPPH and α-glucosidase and α-amylase enzymes. The IC50 revealed that cooked sample has significant higher (p < 0.05) inhibition in the enzymes assay. The lipid peroxidation was also reduced upon incubation with Irish potato samples but higher inhibition was exhibited by the cooked potato. In conclusion, this study has shown that Irish potato can be a good functional food in the management of diseases.

Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (<italic>Solanum Tuberosum)</italic>

Olusegun Agagu University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (

Potatoes are considered very important staple and antioxidant-rich tubers in human diet. The present study evaluated the bioactive, antioxidant, antidiabetic...

Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

Published Online: Jun 28, 2021

Page range: 67 - 73

Received: Jan 12, 2021

Accepted: Mar 25, 2021

DOI: https://doi.org/10.2478/aucft-2021-0006

Keywords
Phenolics, Flavonoid, α-glucosidase, α-amylase, Lipid peroxidation

© 2021 Kayode Olayele Karigidi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum)

Published Online: Jun 28, 2021

Page range: 67 - 73

Received: Jan 12, 2021

Accepted: Mar 25, 2021

DOI: https://doi.org/10.2478/aucft-2021-0006

KeywordsPhenolics, Flavonoid, α-glucosidase, α-amylase, Lipid peroxidation

© 2021 Kayode Olayele Karigidi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
Phenolics, Flavonoid, α-glucosidase, α-amylase, Lipid peroxidation