Antioxidant enzyme activities and lipid peroxidation as biomarker compounds for potato tuber stored by gamma radiation

Afify, A. M.; El-Beltagi, Hossam S.; Aly, Amina A.; El-Ansary, Abeer E.

doi:10.1016/s2221-1691(12)60451-1

Cited by 16 publications

(9 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the contrary, the application of caraway essential oil to infected/uninfected JA tubers increased peroxidase and polyphenoloxidase and phenol content compared with the untreated-uninfected JA tubers in both methods. These results are in a line with those obtained by [22] who reported an increasing in peroxidase and polyhenoloxidase enzymes in potato fresh tubers when treated with caraway essential oil. Although regulatory mechanisms of plant enzyme complexes and the most enzymatic reactions are reduced at low temperature degree, JA tubers metabolism could continue at a slow rate even at minimum temperature (2°C) during cold storage.…”

Section: Peroxidase Polyphenoloxidase Enzymes and Phenol Content In supporting

confidence: 93%

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

El-Awady¹

2020

Essential Oils - Oils of Nature

View full text Add to dashboard Cite

Essential oils, as natural sprout inhibitor and safe fungicides, are a promising tool and good alternative compounds otherwise synthetic due to their high efficacy, biodegradability, eco-safety and volatile nature. They are consisting of a number of various components, i.e., terpenes, phenols, alcohols, esters, aldehydes and ketones in different composition or combinations. These effective compounds supply excess to prevent sprouting in potatoes and Jerusalem artichoke (JA) and less chance to development of resistance in fungi in JA, strawberry and broccoli with low concentrations. On contrary, high concentration of these oils induce the germination of seeds like broccoli and carob. This chapter explains the practical application of using essential oils as natural antisprouting, inducing quality, preserving fungal diseases, eco-friendly compounds, alternating synthetic chemicals, giving high benefits and easy to apply. The foliar application with essential oils increases the productivity, quality and marketable yield and storability and reduces weight losses and decay. Moreover, the essential oils increase broccoli seed germination, antioxidant content and other phytochemical parameters. The chapter provides a novel anti-sprouting agent for inhibiting growth of processing potato tubers and identification of terpenoids that use to inhibit tuber sprouting as well as application of Chloropropham (CIPC) isopropyl-N-(3-chlorophenyl) carbamate as a conventional chemical inhibitor.

show abstract

Section: Peroxidase Polyphenoloxidase Enzymes and Phenol Content In supporting

confidence: 93%

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

El-Awady¹

2020

Essential Oils - Oils of Nature

View full text Add to dashboard Cite

show abstract

“…[13,14] Natural antioxidants are another important way to reduce the acrlyamide content in foods [5,15] by preventing the generation of a "reactive carbonyl pool," trapping key Maillard reaction intermediates and eliminating the formation of acrylamide as their oxidized forms. [16][17][18][19] The advantages of natural antioxidants include their relatively unquestioned safety, according to their generally recognized as safe (GRAS) status, the higher concentrations allowed, their world wide acceptance, and their lower volatility in heated foods. [3,20] CF can be used for retarding lipid oxidation and particularly active at the high temperatures of frying fats and enhance their shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Babu

Aafrin

Archana

et al. 2016

International Journal of Food Properties

View full text Add to dashboard Cite

The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.

show abstract

“…Tikhonov et al [41] observed inhibition of silver scab after gamma irradiation at 100 Gy, whereas dose increase up to 150 Gy resulted in the development of common scab, silver scab and ring rot that may be explained by the inhibition of the tuber cell immunity at higher doses. Afify et al [49] demonstrated that 50 Gy inhibits sprouting without causing rot that may be associated with high antioxidant enzyme activities (peroxidase, polyphenol oxidase, glutathione-S-transferase, superoxide dismutase, and catalase) and the lowest level of lipid peroxidaiton. Mahto et al [46] suggests that the rot suppression at 150 Gy may be due to higher polygalacturonase-inhibiting protein activity in non-sprouted tubers compared to the sprouted tubers.…”

Section: Inhibiting Effect Of High Gamma Irradiation Dosesmentioning

confidence: 99%

Physical Methods of Pre-Planting and Postharvest Treatment of Potato: A Review

Kroupin

Крупин²,

Semenov

et al. 2018

Vestn. Ross. univ. družby nar., Ser. Agron. životnovod.

View full text Add to dashboard Cite

Potato is an important staple food crop. Potato tubers require proper treatment before planting and after harvest to produce high yields and avoid storage losses. Among different techniques of potato treatment physical methods are of special interest: thermal treatment using hot water and steam, ultraviolet (including continuous-wave UV using pulsed Xe-lamps) and gamma-irradiation, treatment with magnetic and electromagnetic fields (including microwaves). The majority of physical methods is environmentally friendly and can be applied without special registration and in the developing countries. In the present paper, for the first time, the scientific papers on physical methods of potato treatment for the last 35 years are comprehensively reviewed. The review demonstrates that such an approach is perspective both for pre-planting and postharvest treatment of potato. Physical treatment affects biochemical, cellular and physiological status of potato. Methods of physical treatment enable to control phytopathogens, and some methods (ultraviolet and gamma-radiation) even are capable of improving immunity of plants. The main traits of potato tubers that can be influenced by physical treatment are sprouting (stimulation or inhibition), susceptibility to rot and black leg diseases, and starch, reducing sugars and ascorbic acid contents. The tuber response to physical treatment depends on dosage and date of treatment, duration and temperature of storage, agricultural technology and cultivar. Low doses of treatment may be inefficient while too high dosage may result in cell deterioration or death and poor immunity, and eventually to disease development. Too early treatment may damage a tuber since it should pass through suberization (wound healing) after harvest; too late treatment requires higher doses. The proper adjustment of treatment is necessary for cultivar and individual storage conditions.

show abstract

Antioxidant enzyme activities and lipid peroxidation as biomarker compounds for potato tuber stored by gamma radiation

Cited by 16 publications

References 49 publications

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Physical Methods of Pre-Planting and Postharvest Treatment of Potato: A Review

Contact Info

Product

Resources

About