Phenolic Substances Associated with Wound-Barrier Formation in Vegetables

Craft, C. C.; Audia, William V.

doi:10.1086/336152

Cited by 41 publications

(10 citation statements)

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“…The formation of such wound-barrier layers occurs in sweet potatoes, Irish potatoes, carrots, beets, parsnips, squash, and turnips (Craft and Audia, 1962). The UV spectra of extracts of wounded sweet potatoes, Irish potatoes, and carrots exhibited enhanced maxima at 325 nm, associated with chlorogenic acid from suberized tissues.…”

Section: Plant Physiologymentioning

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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Section: Plant Physiologymentioning

confidence: 99%

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

Friedman

1997

J. Agric. Food Chem.

511

352

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“…was correlated with an increased rate of suberin accumulation (Biggs and Miles 1985, Biggs 1989. Lignin accumulation, which is thought to play an important role in many host/pathogen interactions (Craft andAudia 1962, Vance et a!. 1980), appears to serve a less important role than suberin in peach bark and perhaps the bark of other tree species.…”

Section: Wounds As Infection Courtsmentioning

confidence: 99%

Anatomical and Physiological Responses of Bark Tissues to Mechanical Injury

Biggs¹

1992

Defense Mechanisms of Woody Plants Against Fungi

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“…Craft and Audia (1962) and Zucker (1963) reported the accumulation of chlorogenic acid and other polyphenols at the sites of infection of potatoes by certain microorganisms, sites of mechanical damage and bruised potatoes that were exposed to light. Phenolic acids have also been postulated to play a role in the darkening of canned (Onyeneho and Hettiarachchy 1992).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity, fatty acids and phenolic acids compositions of potato peels

Onyeneho

Hettiarachchy

1993

J Sci Food Agric

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Abstract:The effects of freeze-dried extracts from the peels of six potato varieties as antioxidants in pure soy oil were investigated using the active oxygen method (AOM) procedure, carotene bleaching and linoleic acid oxidation experiments on thin-layer chromatography (TLC) plates. Results of the carotene bleaching and linoleic acid oxidation experiments on TLC plates indicated that the antioxidant activities of these extracts were due to the presence of phenolic acids. Among the phenolic acids separated and identified by both high-performance liquid chromatography and TLC, chlorogenic, protocatechuic and caffeic acids were predominant and appeared to be mainly responsible for the strong antioxidant activities of the extracts. Peels from the red potatoes contained more polyphenols than those from the brown-skinned varieties, but their oil contents were similar.

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Phenolic Substances Associated with Wound-Barrier Formation in Vegetables

Cited by 41 publications

References 0 publications

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

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

Anatomical and Physiological Responses of Bark Tissues to Mechanical Injury

Antioxidant activity, fatty acids and phenolic acids compositions of potato peels

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