Amino acid composition of flesh-coloured potatoes as affected by storage conditions

Pęksa, Anna; Miedzianka, Joanna; Nemś, Agnieszka

doi:10.1016/j.foodchem.2018.06.026

Cited by 33 publications

(29 citation statements)

References 24 publications

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“…Different results were reported by Srivastava, Srivastava, Kumar, and Sinha (2013), who found that the total amino acid content significantly decreased in the Jatrophacurcas L. seeds after storage for 1 year. Pęksa et al (2018) reported that the sum of all amino acid contents and that of all EAA amino acids in potatoes declined during storage. Thus far, few studies have investigated changes in the amino acid composition of peanuts during storage and the underlying mechanism.…”

Section: Amino Acid Profile Analysismentioning

confidence: 99%

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Liu

Chen

2019

Food Science & Nutrition

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Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance. Therefore, it is significantly important to research the physicochemical properties changes of peanuts during storage. Peanuts belong to two varieties were stored at various temperatures (15°C, 25°C, and 35°C) for 320 days. Peroxide value (PV), carbonyl value (CV), and malondialdehyde (MDA) content of oil extracted from peanuts were determined every 80 days to evaluate lipid oxidation degree. Proximate composition (fat, protein, total sugar, moisture, and ash), fatty acid, and amino acid compositions were also assessed. All samples exhibited increased CV and MDA contents during storage. The PV of peanuts increased continuously when stored at 15°C and 25°C, but the PV increased firstly and then decreased sharply when stored at 35°C. Storage significantly affected the contents of lipids, proteins, total sugars, and moisture in peanuts but did not influence the ash content. In general, the fatty acid and amino acid compositions changed significantly during storage at different temperatures. High temperatures lead to a high degree of lipid oxidation and nutrient loss. The results above of this study can provide a theoretical basis for the actual storage and preservation of peanuts.

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Section: Amino Acid Profile Analysismentioning

confidence: 99%

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Liu

Chen

2019

Food Science & Nutrition

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“…Однако при длительном хранении в красном картофеле возможны потери таких аминокислот как валин, лейцин, тирозин, гистидин и аргинин. При этом различия в содержании белков и аминокислот в ходе хранения не определялись цветом мякоти [33] Утверждение, что картофель теряет свои антиоксидантные свойства в ходе кулинарной обработки довольно распространено [34]. Согласно Tian et al, (2016) любые из используемых в быту методов кулинарной обработки картофеля (варка, запекание, приготовление на пару, приготовление в микроволновой печи, жарка) приводили к снижению содержания всех групп соединений с антиоксидантной активностью (витамин C, фенольные соединения, антоцианы, каротиноиды) на 7-90% и уменьшению антиоксидантной активности.…”

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Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role

Polivanova¹,

Gins

2019

Ovoŝi Rossii

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Антиоксидантная активность пигментированного картофеля (Solanum tuberosum L.), содержание антоцианов, их биосинтез и физиологическая роль РЕЗЮМЕ Актуальность. Сорта картофеля с красной и фиолетовой мякотью представляют высокую диетическую ценность, так как являются источниками полифенольных соединений с антиоксидантной активностью, прежде всего антоцианов. Установлено, что содержание антоцианов у картофеля коррелирует с суммарным содержанием растворимых фенольных соединений и антиоксидантной активностью. Эти показатели значительно выше у картофеля с пигментированной кожурой и мякотью. При холодном хранении такого картофеля содержание фенольных соединений, в частности антоцианов, увеличивается. Пигментированный картофель также является более предпочтительным для потребления в пищу и промышленной переработки, так как в ходе этих процессов сохраняет антиоксидантные свойства и улучшает качество конечных продуктов. Селекция картофеля по признаку окраски мякоти и биотехнологические подходы регуляции накопления антоцианов базируются на понимании молекулярно-генетических процессов их биосинтеза. Биосинтез антоцианов включен в фенилпропаноидный метаболический путь и находится под контролем комплекса MBW, который включает в себя транскрипционные факторы MYB, bHLH и WD40. У картофеля был идентифицирован ряд генов, принадлежащих комплексу MYB. Ключевая роль в изменчивости по признаку пигментации в данный момент отводится гену StAN1. Имеются обширные данные о защитной роли антоцианов в ответ на различные типы стресса у картофеля. Ключевые слова: Solanum tuberosum L., антиокисдантная активность, фенольные соединения, антоцианы, комплекс MBW. Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role ABSTRACT Relevance. Potatoes with red and purple flesh are highly valued dietary products and sources of polyphenolic compounds with antioxidant activity, especially anthocyanins. It has been found that the anthocyanin content in potatoes correlates with the total soluble phenolic content and antioxidant activity. These measures are significantly higher for coloured potatoes. The total phenolic content in particular the total anthocyanin content increases during the cold storage of coloured potatoes. Pigmented potatoes are also more preferable for food and industrial processing because of retaining of antioxidant properties and improving of final products quality. Сoloured potatoes selection and biotechnological approaches of regulation of anthocyanins accumulation are based on the understanding of the molecular genetic processes of anthocyanins biosynthesis. The anthocyanin biosynthesis is a part of the phenylpropanoid metabolic pathway. It is controlled by the MBW complex. The MBW complex includes the transcription factors MYB, bHLH, and WD40. A number of the MYB complex genes have been identified in potatoes. The key role in potatoes pigmentation variability is currently assigned to the StAN1 gene. According to available data anthocyanins play a protective role in res...

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“…The investigation of amino acids present in different kinds of plants has been a subject of interest for different studies. [30][31][32][33] This work identifies the selected species ranged from 1.37 to 26.82 µg/ g DW. The highest curcumin content was detected in Z. junceum (26.82 µg/ g DW), followed by C. singularis (25.88 µg/ g DW).…”

Section: Resultsmentioning

confidence: 99%

The Diversity of Biologically Active Compounds in the Rhizomes of Recently Discovered Zingiberaceae Plants Native to North Eastern Thailand

Chumroenphat¹,

Somboonwatthanakul²,

Saensouk³

et al. 2019

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Objective: To identify and quantify the bioactive compounds, along with biological activities, of native Thai edible Zingiberaceae. Methods: The bioactive compounds evaluated were phenolic acids, flavonoid, vitamin C, curcumin, 6-gingerol, eugenol and essential amino acids; analyses involved HPLC and LCMS/MS. Antioxidant activities were assessed by DPPH and FRAP assays. Results: Zingiber officinale was the richest source of bioactive compounds, followed by Z. officinale, Alpinia zerumbet and Alpinia conchigera. Total phenolic content and total flavonoid contents ranged widely across these species (17 to 200 mg GAE/100 g DW and 17 to 66 mg RE/100 g DW). All the species studied possessed strong antiglycation properties, ranging from 82 to 98%, with strong positive correlations of total phenolic content and antioxidant activity. The contents of curcumin, 6-gingerol, eugenol and vitamin C were in the range of 1 to 26, 1 to 140 µg/ g DW, 5 to 1600 and 4 to 21 mg/100 g DW, respectively. Seven essential amino acids identified by using LCMS/MS were found in most samples studied ranging from 2 to 6752 µg/100 g DW. Conclusion: Z. officinale is an abundant source of bioactive compounds and antioxidant activity in all these samples. These plants are fresh sources for developing novel functional ingredients in either food or cosmetics.

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Amino acid composition of flesh-coloured potatoes as affected by storage conditions

Cited by 33 publications

References 24 publications

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts

Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role

The Diversity of Biologically Active Compounds in the Rhizomes of Recently Discovered Zingiberaceae Plants Native to North Eastern Thailand

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