Plants as biofactories: Stress-induced production of chlorogenic acid isomers in potato tubers as affected by wounding intensity and storage time

Torres-Contreras, Ana Mariel; Nair, Vimal; Cisneros‐Zevallos, Luis; Jacobo‐Velázquez, Daniel A.

doi:10.1016/j.indcrop.2014.08.018

Cited by 70 publications

(58 citation statements)

References 46 publications

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“…We presume chlorogenic acid has a protective effect and is released after mechanical wounding of A. altissima leaves. Similar tendency was observed on potato tubers, carrot and lettuce [11][12][13].…”

supporting

confidence: 79%

Phenolic Composition of Leaf extracts of Ailanthus altissima (Simaroubaceae) with Antibacterial and Antifungal Activity Equivalent to Standard Antibiotics

Poljuha

Sladonja

Šola

et al. 2017

Natural Product Communications

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Extracts of fresh and dry Ailanthus altissima leaves from Croatia were evaluated for their phenolic composition, antioxidant and antimicrobial activities. The methanolic extract had a higher concentration of total phenolics, flavonoids and non-flavonoids, as well as a higher antioxidant capacity than water extracts. Flavonoids identified in A. altissima leaves belong to two groups: flavones (glycosides of apigenin and luteolin) and flavonols (glycosides of quercetin and kaempferol). They were mainly present as glycosides, quercetin-3-O-glucoside was the predominant flavonoid. Only traces of aglycones were detected even after extract hydrolysis. Caffeic acid was the predominant phenolic acid both before and after hydrolysis, followed by chlorogenic acid after hydrolysis. The concentration of chlorogenic acid significantly increased soon after tissue fragmentation suggesting this compound is involved in rapid response against mechanical wounding in A. altissima. Therefore, to increase the chlorogenic acid concentration, mechanical wounding could be applied. The acetone leaf extract was as active against Escherichia coli as the positive control gentamicin. Both acetone and methanol:dichloromethane extracts had a higher activity against Candida albicans than a standard drug amphotericin B. Therefore, A. altissima could serve as a valuable resource for antimicrobial activity, which makes this species interesting for further investigation and possible pharmaceutical application.

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supporting

confidence: 79%

Phenolic Composition of Leaf extracts of Ailanthus altissima (Simaroubaceae) with Antibacterial and Antifungal Activity Equivalent to Standard Antibiotics

Poljuha

Sladonja

Šola

et al. 2017

Natural Product Communications

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“…The accumulation of phenolics and flavonoids in sliced and pie-cut sweet potatoes was significantly (p < 0.05) higher than that in the shredded sample in both cultivars, which could be related to the oxidation and utilization of these bioactive compounds in high wounding intensity samples. In sweet potatoes, the total phenolic content in shreds cutting samples showed decrease trends while that in slices and pie-cuts increased [24]. Phenolic compounds have been severally reported as the main contributor to the antioxidant capacity of plants [9] while flavonoids have been shown to have radical scavenging or chelating activities [25].…”

Section: Effect Of Cutting Styles On the Total Phenolics And Flavonoimentioning

confidence: 99%

“…These o-quinones condense and polymerize with certain amino acids and proteins to produce the undesirable brown/dark melanin pigments seen in fresh-cut fruits and vegetables [29]. Torres-Contreras et al [24] reported that decreased phenolic content in shredded-potatoes during storage was linked to increased PPO activity. In our results, shredding the sweet potato cultivars induced the highest PPO and oxidative browning activity and which resulted in the increased brown surface color of the shredded sample compared to the sliced, pie-cuts, and the whole sweet potatoes ( Figure 1 and Table 1).…”

Section: Polyphenol Oxidase (Ppo) Activitymentioning

confidence: 99%

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Dovene

Wang

Bokhary

et al. 2019

Foods

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The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 • C was investigated. The results indicated that the sliced and pie samples showed no significant difference (p > 0.05) on the firmness, weight loss, and vitamin C content compared with the whole sweet potato in both cultivars during storage. The pie sample exhibited the highest wound-induced phenolic, flavonoid, and carotenoid accumulation and DPPH radical scavenging activity among the cuts in both cultivars. Moreover, the shredded sample showed significantly (p < 0.05) higher polyphenol oxidase (PPO) activity but lower total phenolic and flavonoid content and the lowest antioxidant activity among the samples. Thus, the finding of this study revealed that pie-cut processing has potential in improving the quality and increasing the antioxidant activity of fresh-cut purple and yellow flesh sweet potato cultivars while shredding accelerated the quality deterioration of both sweet potato cultivars. product and cutting styles were one of the most important factors that influence the storage quality and the preservation of fresh-cut fruits and vegetables [9].According to the reports of Li et al. [4] and Grace et al.[10] the biosynthesis and conversion rates of phenolics and flavonoid in fresh-cut produce changed during storage time, depending on the wounding intensity applied to the plant tissue, hence, it is important to investigate the effect of different cutting styles on the quality and antioxidant activity in fresh-cut fruits and vegetables.Purple and yellow sweet potato cultivars, in addition to their nutritive components, are also rich in flavonoid and carotenoids pigments that also contribute to its antioxidant capacity [2,11]. The size of sweet potato roots is relatively large; hence fresh-cut sweet potatoes more convenient and preferable for consumers. Fresh-cut sweet potatoes are processed into frozen, dried, canned, fried, fermented, and pureed products and also used as natural food colorants. Currently, there is little information on the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars. The purpose of this study is to fill that research gap by evaluating the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars.

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“…Our group was the first one to propose that controlled postharvest abiotic stresses could be used as tools to obtain healthier products in the fresh produce, food processing, and dietary supplement industries as well as to increase extractable nutraceutical yields (Cisneros‐Zevallos, ). Since then, we have evaluated the effect of different abiotic stresses (wounding, water loss, modified atmospheres, UV light, and phytohormones) on the accumulation of health‐promoting compounds in several crops including carrot (Becerra‐Moreno et al., ; Becerra‐Moreno, Benavides, Cisneros‐Zevallos, & Jacobo‐Velázquez, ; Jacobo‐Velázquez et al., ; Surjadinata & Cisneros‐Zevallos, ; Surjadinata, Jacobo‐Velázquez, & Cisneros‐Zevallos, ), broccoli (Moreira‐Rodríguez, Nair, Benavides, Cisneros‐Zevallos, & Jacobo‐Velázquez, ; Torres‐Contreras, Nair, Cisneros‐Zevallos, & Jacobo‐Velázquez, ), potatoes (Reyes & Cisneros‐Zevallos, ; Torres‐Contreras, Nair, Cisneros‐Zevallos, & Jacobo‐Velázquez, ), lettuce (He et al., ), among others (Heredia & Cisneros‐Zevallos, ; Reyes, Villarreal, & Cisneros‐Zevallos, ) with promising results. Other authors have also applied abiotic stresses, such as UV light, ozone, phytohormones, and wounding, to enhance the accumulation of phenolic compounds, anthocyanins, vitamin C, and carotenoids in fresh produce including strawberry (Severo, de Oliveira, Tiecher, Chaves, & Rombaldi, ), grapes (Carbone & Mencarelli, ; Pinto et al., ), tomato (Castagna et al., ; Liu et al., ), and pitaya fruit (Li et al., ).…”

Section: Introductionmentioning

confidence: 99%

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Santana-Gálvez

Santacruz

Cisneros‐Zevallos

et al. 2019

Journal of Food Science

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Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolicrich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less°Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15°C), and blanching them thereafter (80°C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs.Practical Application: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.

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Plants as biofactories: Stress-induced production of chlorogenic acid isomers in potato tubers as affected by wounding intensity and storage time

Cited by 70 publications

References 46 publications

Phenolic Composition of Leaf extracts of Ailanthus altissima (Simaroubaceae) with Antibacterial and Antifungal Activity Equivalent to Standard Antibiotics

Phenolic Composition of Leaf extracts of Ailanthus altissima (Simaroubaceae) with Antibacterial and Antifungal Activity Equivalent to Standard Antibiotics

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

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