Journal: Journal of Pharmacy Research

Article Id: JPRS-BMB-00001598
Title: Effect of various cooking processes on antioxidants of potato (Solanum tuberosum)
Category: Biochemistry and Molecular Biology
Section: Research Article
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    Potato (Solanum tuberosum) has been used as a widely accepted food in different forms all over the world and  is well known for deliciousness. Different forms involve different type of cooking process.  Study from our laboratory had indicated potential ulcer preventive properties based on the inhibition of H+K+-ATPase and Helicobacter pylori (ulcer causing bacteria in humans) growth.  In the current study we evaluated the antioxidant and antiulcer potentials in potato during various cooking processes. Crude extract, free and bound phenolic fractions as well as  pectic polysaccharides were isolated and analysed for total phenolic content, antioxidant activity, H+,K+-ATPase/ Helicobacter pylori inhibitory activity and cytoprotectivity. PCE (Potato Crude Extract), PFP (Free phenolic fraction from potato) , PBP (Bound phenolic fraction from potato) and  PPP (Pectic polysaccharide from potato) showed antioxidant activity with an IC50 of  4.1±0.25, 8.3±0.58, 8.9±0.61 and 9200±552 ìg/mL and H+,K+-ATPase inhibitory activity was also evidenced with an  IC50 of  3.13±0.28, 1.22±0.11, 0.69±0.05 and 420±30.0 µg/mL respectively, as opposed to the standard H+,K+-ATPase inhibitor, lanzoprazole (19.3±2.2 µg/mL). Loss of activity was associated with loss of phenolic acids during cooking conditions as evidenced by HPLC quantification. Helicobacter pylori growth was also inhibited by various fractions of potato with an IC50 of 19.12, 37.5, 0.73 and 81.8µg by PCE, PFP, PBP and PPP respectively. DNA protection was retained in PBP and PPP even during  cooking conditions.  Stabilizing of  bioactivity during  cooking conditions thus become a key issue in Food and Bioprocess Technology.

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    Author(s) Name:

    Kavitha Badanavalu Chandrashekar a and Shylaja Mallaiah Dharmesh a*

    Affiliation(s) Name:

    aDepartment of Biochemistry and Nutrition, Central Food Technological Research Institute, CSIR, Mysore - 570 020, Karnataka, India

    Received on:08-06-2014; Revised  on: 19-07-2014; Accepted on:12-08-2014

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    Kavitha Badanavalu Chandrashekar a and Shylaja Mallaiah Dharmesh a*

    Title:Effect of various cooking processes on antioxidants of potato (Solanum tuberosum)
    Journal:Journal of Pharmacy Research
    Vol(issue):8 (August)
    Page No: (1148-1157)
  • Experimental Methods Keywords

    Methodology:free and bound phenolics, pectic polysaccharide, cooking processes, H+,K+-ATPase, Helicobacter pylori
    Research Materials:Solanum tuberosum


Solanum tuberosum free and bound phenolics pectic polysaccharide cooking processes H+ K+-ATPase Helicobacter pylori

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