Anthocyanin-Rich Red Potato Flakes Affect Serum Lipid Peroxidation and Hepatic SOD mRNA Level in Rats

Han, Kyu‐Ho; Shimada, Kaoru; Sekikawa, Mitsuo; Fukushima, Michihiro

doi:10.1271/bbb.70060

Cited by 41 publications

(24 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As such, the antioxidant activity of these components in potatoes has been a focus of past studies (Al-Saikhan, Howard, & Miller, 1995;Han, Sekikawa et al, 2006;Lachman & Hamouz, 2005;Lachman, Hamouz, Orsak, Pivec, & Dvorak, 2008;Lachman et al, 2009;Leo et al, 2008;Nara, Miyoshi, Honma, & Koga, 2006;Reddivari, Hale, & Miller, 2007;Singh & Rajini, 2008). In rat studies, anthocyanins from both the red and purple pigmented potatoes showed protective effects against D-galactosamine or acetaminophen-induced liver damage (Han, Hashimoto et al, 2006;Han, Sekikawa et al, 2006;Han, Shimada, Sekikawa, & Fukushima, 2007;Ohba et al, 2007). These anthocyanins and the glycoalkaloids from potatoes have also been revealed to induce cancer cell apoptosis and may be useful in chemoprevention (Hayashi et al, 2006;Reddivari, Vanamala, Chintharlapalli, Safe, & Miller, 2007;Reddivari, Vanamala, Safe, & Miller, 2010;Yang, Paek, Kozukue, Lee, & Kim, 2006).…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Ji¹,

Rivers²,

Zielinski³

et al. 2012

Food Chemistry

View full text Add to dashboard Cite

This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown

show abstract

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Ji¹,

Rivers²,

Zielinski³

et al. 2012

Food Chemistry

View full text Add to dashboard Cite

show abstract

“…Many researchers reported PSP anthocyanins could scavenge free radicals (Saigusa et al . 2005), attenuate liver dysfunction (Han et al . 2007), enhance memory function (Wu et al .…”

Section: Introductionmentioning

confidence: 99%

PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATASL.) WINE

Panda

Swain

Singh

et al. 2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

A herbal purple sweet potato (PSP) wine was prepared from purple‐fleshed sweet potato (Ipomoea batatas L.) and 18 medicinal plant parts (fruits of ink nut, Indian gooseberry, garlic cinnamon, leaves of holy basil, night jasmine, Malabar nut, roots of belladonna, asparagus, rhizome of ginger, etc.) by fermenting with wine yeast, Saccharomyces cerevisiae. The starch present in PSP was enzymatically saccharified (using commercial thermostable enzymes Termamyl [0.2%] and Dextrozyme GA [1%]) to fermentable sugars, and the homogenized medicinal plant parts were mixed to it at desirable quantities before subjected to fermentation. The herbal wine had the following compositions: total soluble sugar (TSS), 4.0 Brix; starch, 0.24 g/100 mL; total sugar (TS), 0.95 g/100 mL; reducing sugar, 0.38 g/100 mL; titratable acidity (TA), 1.25 g tartaric acid/100 mL; phenol, 0.19 g (caffeic acid equivalent)/100 mL; anthocyanin, 59.90 mg/100 mL; lactic acid (LA), 1.92 mg/100 mL; ethanol, 8.61% v/v; and pH, 3.34. The 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity of the wine was 51.35% at a dose of 250 µg/mL. The herbal wine thus prepared was presumed to contain the therapeutic and antioxidant properties of PSP as well as those of medicinal plant parts added as adjuncts. Principal component analysis reduced the 11 original analytical and proximate variables (TSS, reducing sugars, starch, TS, TA, pH, phenol, DPPH, LA, ethanol, anthocyanin) to four independent components, which accounted for 74.53% variations (PC1, 24.18%; PC2, 20.18%; PC3, 15.41%; PC4, 14.76%). PRACTICAL APPLICATIONS Herbal purple sweet potato (PSP) wine prepared from anthocyanin‐rich PSP and 18 different types of medicinal plant parts is a novel and unique product with ethanol content of 8.61% v/v. The wine is rich in antioxidants such as anthocyanin and phenols and presumably possesses biological active ingredients as remedies for common ailments like cold, cough, skin diseases and dysentery.

show abstract

“…The investigator also reported that on an average, potato contains 0.20 mg of vitamin C per gram FW that contributes 13% of total antioxidant activity in the tuber. Han et al . (2006a) reported that red potato extract prevented liver injury induced by D‐galactosamine in rats.…”

Section: Introductionmentioning

confidence: 99%

Colored Potatoes (Solanum Tuberosum L.) Dried for Antioxidant-Rich Value-Added Foods

Nayak¹,

Berríos²,

Powers³

et al. 2011

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants from polyphenols, carotenoids and ascorbic acid. In this study, the retention of total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant capacity, total phenolics and total anthocyanins were higher in purple potato flesh compared with those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying (FD), drum drying and refractance window drying to prepare potato flakes. Results showed no significant losses in total antioxidant capacity and total phenolic content in flakes in all drying methods obtained under study. However, 45, 41 and 23% losses in total anthocyanins content were observed in potato flakes after FD, drum drying and refractive window drying, respectively. Colored potatoes could provide an excellent source of antioxidant‐rich ingredient for the production of nutritionally enhanced food products. PRACTICAL APPLICATIONS Over 50% of potato sales in U.S. are to processors for French fries, chips, dehydrated potatoes and other potato products, while the remainder goes to the fresh market. Potato consumption can be increased through the development of value‐added products with enhanced nutrition. In the present study, we found that purple colored potatoes are rich in phenolic compounds that have antioxidant capacity. Different drying methods also retained the antioxidant capacity of the colored potato. Most importantly drum drying that is mostly used in potato industries to produce potato flakes retained most of the phenolic antioxidant compounds. Hence, the use of flours from colored potatoes may be used to produce products such as snack foods high in antioxidants and attractive natural colors so that the developed potato products can be marketed as healthy foods.

show abstract

Anthocyanin-Rich Red Potato Flakes Affect Serum Lipid Peroxidation and Hepatic SOD mRNA Level in Rats

Cited by 41 publications

References 22 publications

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATASL.) WINE

Colored Potatoes (Solanum Tuberosum L.) Dried for Antioxidant-Rich Value-Added Foods

Contact Info

Product

Resources

About