Anthocyanin-rich purple potato flake extract has antioxidant capacity and improves antioxidant potential in rats

Abstract

Anthocyanins from various vegetables and fruits have antioxidant activities, however, the bioactivities of coloured potato anthocyanins are not well studied. We examined the antioxidant capacities of pigmented fractions from purple potato flakes in vitro, and the antioxidant potentials of purple potato flakes in vivo. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of the pigmented fraction from Hokkai no. 92 (H92) potato flakes was higher than that from Kitamurasaki (KM) potato flakes. Extracts equivalent to 600 mg pigmented fractions from KM and H92 potato flakes inhibited linoleic acid oxidation in the order trolox . H92 $ KM . control. Rats were fed 25 % KM or H92 potato flake diets for 4 weeks. The major anthocyanin was identified as petanin. Control rats were fed a diet with cornstarch instead of potato flakes for 4 weeks. The serum antioxidant potential level in the H92 group was significantly higher than that in the control group. The degree of hepatic lipid peroxidation in the H92 group was significantly lower than that in the control group. Hepatic Cu/Zn-superoxide dismutase (SOD), Mn-SOD and glutathione peroxidase (GSH-Px) mRNA levels in the H92 group were significantly higher than those in the control group. Similar significant differences in Cu/Zn-SOD and Mn-SOD mRNA levels between the KM and control groups were found. The present results suggest that purple potato flakes have antioxidant functions with regard to radical scavenging activity and inhibition of linoleic acid oxidation, and that they improve the antioxidant potentials in rats by enhancing hepatic Mn-SOD, Cu/Zn-SOD and GSH-Px mRNA expression.

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

“…Thus, the order of the antioxidant activity was 0 % < 2 % < 50% = 100% concentrations of CPF. The antioxidant activities of anthocyanins are well documented (Wang et al, 1997;Tsuda et al, 2000), and the observed lipid oxidation reduction in cooked pork sausages could be attributed to its high concentration in CPF (Han et al, 2006). Similar to these findings, Han et al (2006) also reported the reduced hepatic lipid oxidation in rats fed CPF.…”

“…Therefore, the 0.2% PSPP, which imparted a similar antioxidant effect as with 0.1% BHT, contained 0.0048% anthocyanins. According to our previous study (Han et al, 2006), the anthocyanin concentration in CPF was 0.214 g/100 g CPF. Thus, to achieve the same antioxidant activity as with 0.2% PSPP, approximately 2.2% CPF was mixed with the pork sausage mixture.…”

“…Studies on anthocyanin rich colored potato (Solanum tuberosam cv. Shadow-Queen (SQ) = Hokkai no.92) flakes showed antioxidant functions with regard to radical scavenging activity and inhibition of linoleic acid oxidation, and improved antioxidant potentials in rats via enhanced hepatic Mn-SOD, Cu/Zn-SOD and GSHPx mRNA expression were shown (Han et al, 2006).…”

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

“…These results suggest that potato consumption may enhance antioxidant defense and improve the lipid metabolism. Similarly in a study performed by Han et al (2006) on rats fed with anthocyanin-rich purple potato flake extracts, it was shown that these extracts have antioxidant capacity with regard to radical scavenging activity and inhibition of linoleic acid oxidation; moreover, they would enhance hepatic Mn-SOD, Cu/Zn-SOD and GSH-Px mRNA expression suggesting a reduced hepatic lipid peroxidation and an improved antioxidant potential in the rats.…”

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“…Being known for their antioxidant, anti-inflammatory and antimicrobial properties [4,7,8], polyphenolic compounds are a large group of phytochemicals divided into the following classes; flavonoids, phenolic acids, tannins and stilbenes [27]. Research has shown that their consumption can decrease the risk of chronic diseases, such as heart disease, type 2 diabetes and cancer [7,28,29,30]. Thus, the presence of these compounds in bread products with purple potatoes paste addition could be useful for the consumers.…”