Evaluation of the antioxidant activity of potatoes by radical scavenging activity Using O•2− and DPPH

This work aimed to evaluate the antioxidant capacity (AC), total phenolic (TPC) andflavonoids content (TFC) of the ethanolic extracts four vraities of Solanum tuberosum L (potato), TPC of whole roots shows values ranged from 19.21 to 08.88 mg AG/g of extract and TFC varied from 25.03 to 10.91 mg rutin/g of extract. However, this phytochemical content of sample extracts had an effect on the AC, measured with scavenging radical activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide anion radicals (O•2−). The IC50 values measured using superoxide anion radical (O• 2−) and DPPH ranged from 1.03 to 1.81mg/ml and from 1.21 to 3.86 mg/ml respectively. Free binding energies and binding constants of ethanolic extracts contents and O•2 − were also determinated.Keywords: antioxidant; flavonoids; phenolic; potatoes; DPPH; Cyclic voltametry; superoxide anion radical.

• potato
• antioxidant activity
• total phenolic content
• total flavonoid content
• superoxide radical scavenging
• DPPH radical scavenging
• ethanol extract
• binding constant
• potato varieties

• 2 — القضاء التام على الجوع

• Phytochemicals and Antioxidant Activities
• Free Radicals and Antioxidants
• Food and Agricultural Sciences
• potato
• antioxidant activity
• total phenolic content
• total flavonoid content
• superoxide radical scavenging
• DPPH radical scavenging
• ethanol extract
• binding constant
• Biochemistry
• Organic Chemistry
• Food Science
• Medicine
• Chemistry
• Agricultural and Biological Sciences