Alteration in phenylpropanoid metabolism in gamma irradiated potatoes

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

doi:10.1007/bf02367640

Cited by 9 publications

(6 citation statements)

References 15 publications

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“…Total phenolics were 26% more in PPE prepared from γ irradiated potatoes than from control potatoes, while the chlorogenic acid content increased by 60%. Other workers have also reported increases in total phenolic constituents of potato tubers subjected to γ irradiation (27,28). Also, increases in the total phenol content have also been reported in irradiated mushrooms (29).…”

Section: Resultsmentioning

confidence: 80%

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

Kanatt

Chander

Radhakrishna

et al. 2005

J. Agric. Food Chem.

130

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The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82 mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the major component. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively, when the extract was prepared from gamma irradiated (150 Gy) potatoes. PPE showed excellent antioxidant activity as determined by beta-carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processed lamb meat was also investigated. PPE (0.04%) when added to meat before radiation processing was found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonyl content. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene (BHT).

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Section: Resultsmentioning

confidence: 80%

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

Kanatt

Chander

Radhakrishna

et al. 2005

J. Agric. Food Chem.

130

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“…These results suggest the possible inhibition of subsequent enzymes involved in the biosynthesis of phenolics by irradiation. A study of the first two enzymes involved in chlorogenic acid biosynthesis in excised potato tuber tissue by Pendharkar and Nair (1987) has shown that irradiation impaired the induction of the second, cinnamic acid 4-hydroxylase (CA-4-H) enzyme, but not PAL, the first enzyme. They found a reduction in chlorogenic acid synthesis in irradiated potato which was attributed to the impaired CA-4-H activity.…”

Section: Resultsmentioning

confidence: 99%

“…7 irradiation at sprout-inhibiting dose levels (100 Gy) is known to prevent the formation of the wound periderm in potatoes (Penner, 1970; Thomas, 1982), although suberization is not affected (Thomas and Delincee, 1970). Increase in total phenolic constituents of potato tubers subjected to stress like 7 irradiation or wounding has been reported (Pendharkar and Nair, 1987; Thomas and Delincee, 1970;Thomas, 1982; Mondy and Gosselin, 1989). However, very little information is available on the formation of individual phenolic constituents in potato tubers during wound healing.…”

Section: Introductionmentioning

confidence: 99%

High-performance liquid chromatography determination of phenolic acids in potato tubers (Solanum tuberosum) during wound healing

Ramamurthy¹,

Maiti²,

Thomas³

et al. 1992

J. Agric. Food Chem.

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“…γ-Irradiation up to 10 krad had no effect on the defense mechanism at the site of injury of potatoes, i.e., the formation of quinones from phenolic acids (Pendharkar and Nair, 1987). Irradation of tubers to inhibit sprouting caused reduction in both total phenolic and chlorogenic acid contents.…”

Section: Storage and Processingmentioning

confidence: 99%

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

Friedman

1997

J. Agric. Food Chem.

511

352

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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.

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Alteration in phenylpropanoid metabolism in gamma irradiated potatoes

Cited by 9 publications

References 15 publications

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

High-performance liquid chromatography determination of phenolic acids in potato tubers (Solanum tuberosum) during wound healing

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

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