Antioxidative Activity of Bound-Form Phenolics in Potato Peel

Nara, Kazuhiro; Miyoshi, Takayuki; Honma, Tamaki; Koga, Hidenori

doi:10.1271/bbb.50552

Cited by 140 publications

(90 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In all cases, TPC in unpeeled potato samples are higher than in peeled samples, showing clearly that TPC is accumulated in the skin tissue. Similar results were also obtained by AlSaikhan et al (1995), Reyes et al (2005), and Nara et al (2006). According to Nara et al (2006), TPC in the flesh and skin have different compositions.…”

Section: Total Phenolic Contentsupporting

confidence: 87%

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Ah-Hen

Fuenzalida

Hess

et al. 2012

Chilean J. Agric. Res.

View full text Add to dashboard Cite

Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk of diseases. However, there is a lack of information on the degree of variation of the antioxidant activity and polyphenolic contents of these native potatoes. Thus, the antioxidant activity (AA) and total phenolic content (TPC) of native Chilean potatoes were determined. Twelve potato landrace clones collected from established cultivations on Chiloe Island and Valdivia were selected. Total phenolic content and AA were compared with two commercial varieties, Shepody and Desirée. Total phenolic content was determined by the Folin-Ciocalteu method, and β-carotene bleaching was used to compare AA. The TPC varied in the peeled potato samples from 191 to 1864 mg 100 g -1 DM meanwhile these parameters varied from 345 to 2852 mg 100 g -1 DM in unpeeled samples. Antioxidant activity was higher in unpeeled potatoes, and was the highest in the unpeeled NG-6 or 'Bruja' native potato. The commercial var. Shepody showed pro-oxidant activity and had a relatively lower TPC. Results also indicated a higher concentration of total phenolics in the periderm of the colored native Chilean potatoes.

show abstract

Section: Total Phenolic Contentsupporting

confidence: 87%

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Ah-Hen

Fuenzalida

Hess

et al. 2012

Chilean J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…Potato peel has a high content of phenolic compounds, to which antioxidant activity is attributed (Kanatt et al, 2005;De Sotillo et al, 1994). The main components were identified as chlorogenic acid and caffeic acid in free-form phenolics (Kanatt et al, 2005) and ferulic acid in bound-form phenolics (Nara et al, 2006). Potato peel extract can be used as a natural antioxidant in soy bean oil (Rehman et al, 2004) and has been shown to retard lipid oxidation in radiation-processed lamb meat (Kanatt et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

Yamada

Shinomiya²,

Ohba³

et al. 2009

FSTR

View full text Add to dashboard Cite

By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the consumption of fermentable sugars. Galacturonic acid derived from pectin was not fermented and remained in the fermented broth. In the by-products, the conversion rate of sugars to ethanol was estimated to be 42.5%.

show abstract

“…Bound phenolics were assayed in the AIS using a reported procedure (Nara et al, 2006). Each AIS (500 mg) was suspended with 1 M NaOH (20 ml) and shaken overnight at room temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Measurement of radical scavenging activity The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured by a reported technique (Nara et al, 2006). To a microplate, 50 µl of a sample diluted with 50% ethanol solution and 150 µl of 0.1 mM DPPH/50% ethanol solution were added; the microplate was shaken at room temperature for 30 min, and the absorbance at 540 nm was measured using a microplate reader (Biorad Model 680).…”

Section: Analysis Of Ws and Its Neutral Sugar Compositionmentioning

confidence: 99%

(1.RAR.3),(1.RAR.4)-.BETA.-glucan and Bound Phenolics in Rolled Oats

Nara¹,

Kikuchi²,

Nakata³

et al. 2008

FSTR

Self Cite

View full text Add to dashboard Cite

Rolled oats, a processed oat product, contain about 4 g of (1 -› 3),(1 -› 4)-β-glucan (β-glucan) per 100 g. It also contains 27.0 mg of ferulic acid and 3.5 mg of p-coumaric acid. Moreover, the presence of β-glucan, ferulic acid, and p-coumaric acid was confirmed in commercial food products with rolled oats in their lists of ingredients. The radical scavenging activity of a water-soluble polysaccharide fraction (WS) extracted from rolled oats was examined and components involved in this activity were evaluated. This WS exhibited radical scavenging activity and a strong correlation (r=0.9982) was observed between this activity in terms of the ferulic acid equivalent and WS sample concentration. Concerning the neutral sugar composition of the WS, glucose accounted for about 49 mol%, followed by xylose (about 28 mol%) and arabinose (about 15 mol%). In addition, ferulic acid was contained in a macromolecular fraction collected by gel-filtration chromatography of lichenase-treated WS. Therefore, arabinoxylan containing ferulic acid may be a component leading to the radical scavenging activity of the WS.

show abstract

Antioxidative Activity of Bound-Form Phenolics in Potato Peel

Cited by 140 publications

References 13 publications

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

(1.RAR.3),(1.RAR.4)-.BETA.-glucan and Bound Phenolics in Rolled Oats

Contact Info

Product

Resources

About