A comparative study of phenylpropanoid metabolism in gamma irradiated and unirradiated potato tubers

Pendharkar, M. B.; Nair, P.M.

doi:10.1007/bf02357932

Cited by 11 publications

(6 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There are numerous publications which confirm positive effect of ionizing radiation on the accumulation of phenolic compounds and therefore antioxidant activity in selected food and food materials [ 13 – 17 ]. Some studies also showed that low doses of gamma irradiation can increase in phenol compounds due to a spurt in the activities in key enzymes of phenylpropanoid metabolic pathway [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Antioxidant and Isoflavones Concentration in Gamma Irradiated Soybean

Popović

Štajner

Mandić

et al. 2013

The Scientific World Journal

View full text Add to dashboard Cite

Serbian soybean genotype Ana was gamma irradiated at doses of 1, 2, 4, and 10 kGy in order to evaluate the influence of gamma irradiation on isoflavone (genistein, daidzein, and their glycosides genistin and daidzin) contents and hydroxyl radical scavenging effect (HRSE). The increase in genistin and daidzin contents as well as antioxidant activities was observed especially at doses of 4 and 10 kGy. Results were also compared with our previous results relating to total phenol content (TPC), DPPH radical scavenger capacity (DPPH RSC), and ferric reducing antioxidant power (FRAP). Our results indicated that doses up to 10 kGy improve the antioxidant activities of soybean and also nutritional quality with respect to isoflavone content. All results were analyzed by multivariate techniques (correlation matrix calculation and autoscaling transformation of data). Significant positive correlations were observed between genistin, daidzin, DPPH RSC, and HRSE.

show abstract

Section: Resultsmentioning

confidence: 99%

Enhancement of Antioxidant and Isoflavones Concentration in Gamma Irradiated Soybean

Popović

Štajner

Mandić

et al. 2013

The Scientific World Journal

View full text Add to dashboard Cite

show abstract

“…Increased antioxidant activity of soybean genotypes at a low dose of gamma irradiation may be attributed to the increased levels of total phenolic content. Several studies have also shown an increase in phenolic compounds due to a spurt in the activities of key enzymes of the phenylpropanoid metabolic pathway at a low dose of gamma irradiation in other crop plants , . Pendharkar and Nair observed an increase in the phenolic compounds in potato tubers after exposure to gamma irradiation.…”

Section: Discussionmentioning

confidence: 98%

Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean

Dixit

Bhatnagar

Kumar

et al. 2010

J. Agric. Food Chem.

View full text Add to dashboard Cite

Three Indian soybean genotypes, namely, Kalitur, Hara soya and NRC37 with black, green and yellow colored seed coat respectively were gamma irradiated at a dose of 0.5, 2.0, and 5.0 kGy. The total isoflavones and total phenol content (TPC) in all the genotypes increased significantly at a dose of 0.5 and 2 kGy respectively. The anthocyanin content was high in Kalitur, while other genotypes showed no detectable amounts of it. The hydroxyl radical scavenging activity (HRSA), DPPH free radical scavenging activity (FRSA) and total antioxidant power (TAP) were highest in Kalitur with black seed coat color. However, maximum enhancement in antioxidant properties was found in NRC37 with yellow followed by Hara soya with green seed coat color at a dose of 0.5 and 2.0 kGy. It was also observed that the 3 soybean genotypes showed an increase in antioxidant constituents and antioxidative properties at lower doses of 0.5 and 2.0 kGy while, the antioxidant effects of soy seeds were either decreased or remained constant at a higher dose of 5.0 kGy. It is suggested that mild gamma irradiation enhanced the antioxidant constituents and, hence, antioxidant potential of soybean seeds.

show abstract

“…Specifically, it reduced by about 50% the ability of tubers to synthesize chlorogenic and caffeic acids in the irradiated tissue. The radiation also impaired the induction of cinnamic acid-4-hydroxylase but not phenylalanine ammonia lyase, both of and Nair, 1995). The loss in chlorogenic acid was associated with both its impaired synthesis and its accelerated conversion to ferulic and sinapic acids.…”

Section: Storage and Processingmentioning

confidence: 91%

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Friedman

1997

J. Agric. Food Chem.

511

352

View full text Add to dashboard Cite

Potatoes and other plant foods accumulate a variety of secondary metabolites, including phenolic compounds, phytoalexins, protease inhibitors, and glycoalkaloids, as a protection against adverse effects of mechanical bruising, light, and injury by predators including beetles, fungi, and insects. Since these phytochemicals are consumed by insects, animals, and humans as part of their normal diet, a need exists to develop a better understanding of the role of these compounds in both the plant and the diet. To contribute to this effort, this multidisciplinary overview describes analytical and compositional aspects of phenolic compounds in potatoes; their biosynthesis, molecular genetics, and role in host-plant resistance relationships; bruising-, ferrous ion-, and heat-induced discolorations such as after-cooking blackening and blackspot formation, which affect appearance and sensory properties of potatoes; polyphenol-oxidase-catalyzed enzymatic browning reactions and their prevention by chemical and plant molecular biology techniques; and effects of baking, cooking, microwaving, light, and γ-radiation on the stability of the major potato polyphenol, chlorogenic acid. Also covered are beneficial effects of phenolic compounds in the diet as antioxidants, antimutagens, anticarcinogens, antiglycemic, and hypocholesterolemic agents; adverse effects on protein nutritional quality; and recommendations for future research. Understanding the biochemical basis of stressinduced formation of polyphenols in plants, the chemistry of their transformations in the plant and in foods, and their functions in plant physiology, food science, nutrition, and health should stimulate interest in maximizing beneficial sensory, nutritional, and health effects of polyphenols in the diet. Such efforts should lead to better foods and improved human health.

show abstract

A comparative study of phenylpropanoid metabolism in gamma irradiated and unirradiated potato tubers

Cited by 11 publications

References 17 publications

Enhancement of Antioxidant and Isoflavones Concentration in Gamma Irradiated Soybean

Enhancement of Antioxidant and Isoflavones Concentration in Gamma Irradiated Soybean

Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Contact Info

Product

Resources

About