Effect of Herbicides on Chemical Composition of Potato Tubers and Quality of the Subsequent Chips and Starch

Leszczyński, W.; Lisińska, G.

doi:10.1002/star.19850371004

Cited by 5 publications

(4 citation statements)

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“…The key factor which differentiates properties of starch is its botanical origin [25]. Amylose content of starch is also affected by multiple factors, like the starch fraction size [26,27] or method and conditions of starch material cultivation [28,29], and in the case of retrograded starch, also the concentration of frozen paste [9,14]. In the present study, native potato starch contained much more amylose compared to the other analyzed starches, and retrogradation decreased amylose content in all manufactured preparations (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

et al. 2019

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This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5–34.0%) resistance to the activity of amylolytic enzymes.

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Section: Resultsmentioning

confidence: 99%

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

et al. 2019

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“…On the other hand, Leszczyński and Lisińska (1985) observed a decrease of proper protein in the total protein in potato tubers. In the mild drought year 2001, there was an increase of proper protein in the total protein in comparison with the humid years.…”

Section: Resultsmentioning

confidence: 91%

“…The chemical composition of potato tubers is a variable characteristic (Keller and Baumgartner 1982, Roztropowicz 1989, Mazurczyk 1994, but weather conditions during the experiments (vegetation) modify the content of particular components (Ceglarek and Księżak 1992, Zrůst and Holá 1994, Mazurczyk and Lis 2001 as well as agro technical factors (Leszczyński and Lisińska 1985, Zarzecka and Gąsiorowska 2000, Klikocka 2001.…”

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confidence: 99%

The influence of herbicides and their mixtures on total proteins content and on proper proteins in potato tubers

Zarzecka¹,

Gugała²

2005

PLANT SOIL ENVIRON

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Field experiments were carried out at the Agricultural Experimental Nuisance Station of University of Podlasie in Siedlce in the years [1999][2000][2001]. The influence of herbicides and their mixtures on total proteins content and on proper proteins in eatable potato tubers were analysed. The weeding chemical agents (pesticides) used in the potato treatment increased the total protein content by 0.09-0.18% and proper proteins content by 0.15-0.34% in the tubers in contrast with the ones of the control object. The statistical analysis also revealed the importance of the cultivar and weather conditions during the experimental years. Table 1. Chemical analyses were done on dry material in 3 replications. The total and proper protein content was calculated from the total and protein nitrogen content using the coefficient 6.25. The total and protein nitrogen were fixed with Kjeldahl method on the 2300 Kjeltec Analyser Unit. The results of the analyses were done statistically with the help of the variance analysis and, the significance of the difference was tested with Tukey at the significance level P = 0.05. RESULTS AND DISCUSSIONThe total protein content in tubers varied from 9.54 to 10.19% and was tightly dependent on weed control applied, on cultivars and weather conditions during the experiment years (Tables 2 and 3). Herbicides and their mixtures caused the growth of total protein content comparing with the tubers of the control object. They significantly increase the concentration of the given component after the use of the following herbicides: Sencor 70 WG, Sencor 70 WG + Fusilade Super, Sencor 70 WG + Fusilade Super + adjuvant Olbras 88 EC, Basagran 600 SL + Focus Ultra. The growth of the protein content in tubers from fields sprayed with herbicides was also noticed by Mężykowska and Mazurczyk (1979), Ceglarek and Księżak (1992), Woda-Leśniewska (1994), Zarzecka and Gąsiorowska (2000), Leszczyński (2002). On the other hand, Klikocka (2001) claimed that the chemical and mechanical-chemical treatments decreased the nitrogen level in potato tubers.Among the cultivars grown, Rywal showed the highest content of total protein, Ania less where as Baszta the least. Once more, each cultivar reacted by increasing the protein content after chemical interventions. The significance of the influence of cultivars on the given characteristic was proved by numerous researches (Roztropowicz 1989, Mazurczyk 1994, Mitrus et al. 2003.Weather conditions during the experimental years significantly differentiated the total protein content. The tubers of the mild drought year 2001 gathered the highest content of the given component but a lot less during the humid seasons of vegetation (1999 and 2000). The influence of weather conditions on protein content was proven in many scientific works (Mężykowska and Mazurczyk 1979, Zrůst and Holá 1994, Zarzecka and Gąsiorowska 2000, Mazurczyk and Lis 2001. Klikocka (2001) claimed that during the dry year, nitrogen was more (a relative result) than in the cold year for 519about 5...

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“…Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals (potassium, magnesium, sodium, phosphorus, zinc, calcium, iron) [11,12]. Potatoes have been found to be highly nutritious [13].…”

Section: Introductionmentioning

confidence: 99%

Changes in Proximate and Antinutrient Contents of Irish Potato Peels Fermented with Penicillium chrysogenum and Bacillus subtilis

Okhonlaye

Kassim

Helen

2020

SAJRM

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The study was carried out to investigate the effect of fermentation on Irish potato peels using pure strains of Penicillium chrysogenum and Bacillus subtilis. This was done at Department of Microbiology and Chemistry Department, Federal University of Technology Akure, Ondo State between March 2019 and October 2019. The temperature, pH, and total titratable acidity (TTA) of the fermenting substrates were determined at 24hours interval during fermentation. The proximate composition, anti-nutrient composition, and amylase activity were determined after fermentation using standard methods. There was a decrease in pH with an increase in total titratable acidity in all the samples. The result of the proximate analysis revealed that there was an increase in protein content in the fermented sample of Irish potato peels with P. chrysogenum having the highest protein content (20.96±0.14%) followed by the sample fermented with B. subtilis (18.23±0.17%) compared to the unfermented samples (14.11±0.11%) respectively. There was an increase in crude fibre and ash contents and a decrease in carbohydrate, fat and energy contents of the fermented samples. The effect of fermentation on the anti-nutritional content showed that there was decrease in the content of phytates, phytic acid, oxalate, tannin, phenols, and glycosides. Generally, maximum amylase activity was achieved at 48 hours for sample fermented with B. subtilis (132.86 mg/ml) and at 72 hours for sample fermented with P. chrysogenum (148.57 mg/ml). The fermented peels could therefore be of use in the production of amylase which has a wide range of applications in industry.

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Effect of Herbicides on Chemical Composition of Potato Tubers and Quality of the Subsequent Chips and Starch

Cited by 5 publications

References 10 publications

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

The influence of herbicides and their mixtures on total proteins content and on proper proteins in potato tubers

Changes in Proximate and Antinutrient Contents of Irish Potato Peels Fermented with Penicillium chrysogenum and Bacillus subtilis

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