Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.

Potatoes in the diet contribute significantly to antioxidant daily intake worldwide. The influence of different domestic cooking conditions, boiling, microwaving, and baking, on total phenolics (TP), antioxidant capacity, phenolic composition, and tryptophan content was studied using eight commercial potato varieties. The antioxidant capacity was detected by the methods of oxygen radical absorbance capacity assay (ORAC) and the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH(*)) assay.

Proanthocyanidin profile and ORAC values of Manitoba berries, chokecherries, and seabuckthorn.

Six Manitoba fruits were analyzed for their phytochemical content and antioxidant activity in order to increase their production and marketability. The major proanthocyanidins (flavanols) present in whole fruit, juice, and pulp of strawberry, Saskatoon berry, raspberry, wild blueberry, chokecherry, and seabuckthorn were measured. The extraction and purification were facilitated using flash column chromatography, while separation and identification were accomplished by using HPLC and LC-MS techniques.