Evaluation of Antioxidant and Antidiabetic Activities of Superior Potato Prepared by Various Cooking Methods
10.14373/JKDA.2024.30.4.240
- Author:
Juha BAEK
1
;
Mijoo CHOI
;
Minhye WON
;
Eunju PARK
Author Information
1. Dept. of Food and Nutrition, Kyungnam University, Changwon 51767, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2024;30(4):240-249
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.
