1. 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
Fuentes Jocelyn et al. Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region
of South America. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 12, doi: /jfnr
© The Author(s) Published by Science and Education Publishing.