Figure 4B. Total phenolics and ORAC values of eight different varieties of potatoes. The following varieties were studied: Bruja potato (Chiloé-grown long and round shaped, skin is dark-purple and flesh is spotted with purple and light-yellow streaks), Cabrita potato (Chiloé-grown long and round shaped, skin and flesh are heterogeneously spotted with purple and light-yellow bands), Desirée potato (pink-to-red skin and light-yellow flesh), Butter potato (yellow skin and flesh), Lengua de vaca potato (Chiloé-grown round shaped, yellow skin and white flesh), Michuñe potato (Chiloé-grown long shaped, brown-pink skin and light-yellow flesh), New potato (early harvested, pink skin and white flesh) and Purple potato (Chiloé-grown purple skin and white flesh). Analyses were applied to potatoes in their raw and cooked states, using whole unpeeled potatoes as samples. The cooking conditions are detailed in Material and Methods. TP and ORAC values of cooked potatoes are presented as numbers within a rectangle. ORAC values are expressed as μmol TE/100 g fw (raw) or /100 g cw (cooked potatoes). TP are expressed as mg GAE/ 100 g of fw and cw

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Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region of South America

Fuentes Jocelyn, Montoya Paulina, Vio Fernando, Speisky Hernan

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