STUDY OF BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN POTATO (SOLANUM TUBEROSUM L.) TUBER METHANOL EXTRACTS

Abstract

The aim of this study was to investigate the effect of different methanol concentrations on the total phenolic compounds, total phenolic acids, total anthocyanins, and antioxidant activity in edible potato (Solanum tuberosum L.) tuber extracts. The research was carried out in 2024 of the Laboratory Plant Materials Quality of the VMU ŽUA Open Access Joint Research Centre for Land and Forestry, and Laboratory of Food Raw Materials Quality of the ABMMI, Faculty of Agronomy, VMU ŽUA. Three potato varieties were used for the study: 'Violet Queen', 'Blue Star' (with purple flesh), and 'Mulberry Beauty' (with red flesh). The tubers were sliced, frozen, and freeze-dried. Potato tuber extracts were prepared using different methanol concentrations of 60%, 80%, and 100%. The total phenolic compounds and total phenolic acids were determined by high-performance liquid chromatography (HPLC), the total anthocyanins were measured using spectrophotometric methods, and the antioxidant activity was assessed by the DPPH radical scavenging method. The results showed that the highest total phenolic compounds and total phenolic acids were found in the 60% and 80% methanol extracts of the 'Violet Queen' tubers. Significantly the highest total anthocyanin contents were observed in the 'Violet Queen' tuber extracts, although the different methanol concentrations did not have a significant effect on the extraction of these compounds. The 60% methanol extract of 'Violet Queen' tuber exhibited the strongest antioxidant activity. The study revealed that different potato varieties contained varying levels of bioactive compounds, and appropriately selected extraction conditions can help more effectively extract these compounds