The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato

Michalska, Anna; Wojdyło, Aneta; Bogucka, Bożena

doi:10.1016/j.jfca.2016.01.004

Cited by 38 publications

(25 citation statements)

References 35 publications

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“…Nitrogen (N) is the most abundant macronutrient in plants that can be absorbed in the form of ammonium (NH 4 + ) or nitrate ). In potato, nitrogen availability influences the development of the aerial parts of the plant, tuber growth and differentiation, and the chemical composition of tubers (Long et al, 2004;Goffart et al;2008;Michalska et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Influence of nitrogen fertilization on the characteristics of potato starch

Ebúrneo¹,

Garcia²,

Santos³

et al. 2018

Aust J Crop Sci

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This study evaluated the effect of nitrogen fertilization rates on the characteristics of potato starch. The experimental design was randomized block with four replications. The treatments were composed of four rates of N (0, 80, 120 and 160 kg ha -1 ). After 117 days of planting the harvested tubers were sanitized and the starch extracted. The starches of the different treatments were analyzed for the shape and distribution of size, X-ray pattern, crystallinity, amylose, minerals, pasting and thermal properties. Results showed that the fertilization did not cause alteration in the shape of the starch granules but the sizes of granules increased with the application of higher rates of nitrogen fertilizer. All potato starches had X-ray pattern B-type and crystallinity decreased when nitrogen fertilizer rates increased up to 120 kg ha -1. Fertilization did not interfere in content of amylose. Nitrogen rates promoted a decrease in the phosphorus, calcium and magnesium contents in the starches. The starches had their initial and peak temperatures of gelatinization decreased with increasing fertilizer rates, but there was no interference of this practice in the enthalpy. The highest peaks of viscosity and breakdown were observed in starch extracted from potatoes grown with the application of 80 kg ha -1 of Entec® 26 fertilizer. These results indicated important modifications in potato starch properties grown at different rates of nitrogen fertilization and can provide information for starch applications in the food and non-food industries.

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Section: Introductionmentioning

confidence: 99%

Influence of nitrogen fertilization on the characteristics of potato starch

Ebúrneo¹,

Garcia²,

Santos³

et al. 2018

Aust J Crop Sci

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“…Navarre, Pillai, Shakya, and Holden () determined the level of chlorogenic acid in red potatoes to be 804 mg/kg of fresh weight, while Burlingame, Mouille, and Charrondiere () reported the value 1,446 mg/kg of fresh weight of potatoes. Michalska, Wojdyło, and Bogucka () stated that the level of the above mentioned acid reached 3,270 mg/kg of dry matter. According to the latter author the content of caffeic acid derivatives ranged between 205 and 691 mg/kg d.m.…”

Section: Resultsmentioning

confidence: 99%

“…determined the level of chlorogenic acid in red potatoes to be 804 mg/kg of fresh weight, while Burlingame, Mouille, and Charrondiere (2009) reported the value 1,446 mg/kg of fresh weight of potatoes Michalska, Wojdyło, and Bogucka (2016). stated that the level of the above mentioned acid reached 3,270 mg/ kg of dry matter.…”

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confidence: 99%

Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes

Gumul

Ziobro

Korus

et al. 2018

J Food Process Engineering

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The aim of the study was to analyze polyphenolic compounds and carotenoids present in maize extrudates with different share (5; 15 and 25%) of freeze‐dried red and purple potatoes of varieties—Magenta Love (red variety) and Blue Star (purple variety), and to determine their antioxidant capacity, and indicate which of the above varieties would be more favorable for enrichment of maize snacks with health‐promoting compounds. Moreover, the analysis of basic nutrients and physical properties of extrudates with the share of freeze‐dried red/purple potatoes was done. High level of bioactive polyphenols in freeze‐dried red and purple potatoes allowed the production of innovative maize snacks with elevated antioxidant potential. The best results were obtained with 25% levels of freeze‐dried Magenta Love potatoes in the extrudates. Such addition also allowed maintenance of physical properties of extrudates and improvement of nutritional value and pro‐health value. Practical applications Extrusion is a continuous, comprehensive and efficient industrial technology. The process is increasingly being used in food technology, as it gives the opportunity to obtain products of the profiled nutritional and dietary quality. Red and purple potatoes are rich in bioactive compounds from the group of polyphenols, which could improve quality and pro‐health value of extruded products. It seems that their use for the manufacture of extruded maize snacks could enrich these products in bioactive components, and on the other hand extend the portfolio of gluten‐free products available for patients with celiac disease.

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“…However, there is not a universal response of the phenylpropanoid pathway to N fertilizer for plant species. Purple–blue potato tubers had the highest anthocyanin and phenolic acid levels when plants were supplied with 120 kg N ha −1 without phosphorus and potassium fertilizer . Also, 150 kg N ha −1 enhanced flavonoids and antioxidant capacity in stevia .…”

Section: Discussionmentioning

confidence: 96%

“…Purple-blue potato tubers had the highest anthocyanin and phenolic acid levels when plants were supplied with 120 kg N ha −1 without phosphorus and potassium fertilizer. 27 Also, 150 kg N ha −1 enhanced flavonoids and antioxidant capacity in stevia. 28 By contrast, the highest anthocyanin concentrations in leaves of blueberry were induced by 0 mmol L −1 N and declined with an increase in N supply.…”

Section: Discussionmentioning

confidence: 97%

Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes

et al. 2018

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Applying N fertilizer could be a promising way to improve the antioxidative properties in vegetative parts for use in rice-grass juice, cosmetics and other products, especially the young leaves, which contained high values of anthocyanin as well as antioxidant capacity. However, further field studies should be undertaken to optimize N utilization for anthocyanin and antioxidant capacity in purple rice genotypes. © 2018 Society of Chemical Industry.

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The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato

Cited by 38 publications

References 35 publications

Influence of nitrogen fertilization on the characteristics of potato starch

Influence of nitrogen fertilization on the characteristics of potato starch

Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes

Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes

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