Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity

文献类型： 外文期刊

第一作者： Suo, Haicui

作者： Suo, Haicui;Liu, Jitao;Wang, Li;Li, Xiaobo;Peng, Ziting;Guo, Zhiqiang;Wu, Chengjunhong;Xiao, Juan

作者机构：

关键词： Potato; Phenolic compound; Bound form; Free form

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 388 卷

页码：

收录情况： SCI

摘要： Potato phenolics exhibit health-promoting effects. Studies on bound phenolics are scarce. Here, significant differences in total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity in free and bound forms were found among 19 potato genotypes. 7 free and 24 bound phenolics were characterized and quantified using ultrahigh-performance liquid chromatograph-mass spectrometry, among which 22 bound phenolics are reported for the first time in potato. The number and content of identified free and bound phenolics changed considerably among the genotypes. Chlorogenic acid, cryptochlorogenic acid and rutin in free form, and benzoic and caftaric acids in bound form were predominant. Heijingang showed the highest free and total TPC and antioxidant activity, and the largest number of phenolic compounds, whereas S17-1-1 contained the highest free and total TFC and Longshu 7 contained the highest bound phenolic content. Cluster analysis segregated the genotypes into 6 groups. This study provides useful information on benefits of potato in human health.

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