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phenolic acid/batata
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Página 1 a partir de 58 resultados
Purification of Polyphenol Oxidase from Potato and Investigation of the Inhibitory Effects of Phenolic Acids on Enzyme Activity.
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Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.
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HPLC/DAD/MS analysis of the phenolic acids and anthocyanin content of three cultivars of Solanum tuberosum L. (Vitelotte Noire, Highland Burgundy Red, with pigmented flesh, and Kennebec with white pulp) was performed. The analyses were carried out both on fresh tubers and after cooking treatments
Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
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Anthocyanin profiles and contents of three purple sweet potato provenances were investigated by HPLC-DAD-MSn. In contrast to widely uniform profiles, the contents of total (558-2477mg/100gDM) and individual anthocyanins varied widely. Furthermore, quantitative and qualitative effects of
Antifungal activity of secondary plant metabolites from potatoes (Solanum tuberosum L.): Glycoalkaloids and phenolic acids show synergistic effects.
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OBJECTIVE
To study the antifungal effects of the potato secondary metabolites α-solanine, α-chaconine, solanidine and caffeic acid, alone or combined.
RESULTS
Resistance to glycoalkaloids varied among the fungal species tested, as derived from minimum inhibitory concentrations assays. Synergistic
The accumulation of phenolic acids in tissue culture pathogen combinations of Solanum tuberosum and Phytophthora infestans.
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Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS.
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The objective of this work was to study the non-targeted metabolite profiling of potato leaves using high performance liquid chromatography coupled to quadrupole-time of flight mass spectrometry (HPLC-ESI-QTOF-MS). The mass accuracy, true isotopic pattern in both MS and MS/MS spectra provided by
Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh.
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The contents of total phenolics (TPC), individual phenolic acid and antioxidant activities in the free and bound fractions of potato with different flesh colors were systematically investigated. The TPC and antioxidant capacity in the bound fraction was significantly lower than that in the free
Comparison of functional components in various sweet potato leaves and stalks.
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The functional components of leaves and stalks from 14 sweet potato cultivars were investigated by determining lutein, β-carotene, chlorophyll, tannin and phenolic acid contents. It was found that the contents of the functional components in different cultivars differ significantly (p<0.05). Lutein,
Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions.
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BACKGROUND
The European Union (EU) market for sweet potato is small but is growing considerably and and has increased by 100% over the last 5 years. The cultivation of sweet potato in temperate climate conditions has not considered extensively and could be a new opportunity for the EU market.
The Modulatory Effect of Anthocyanins from Purple Sweet Potato on Human Intestinal Microbiota in Vitro.
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In order to investigate the modulatory effect of purple sweet potato anthocyanins (PSPAs) on human intestinal microbiota, PSPAs were prepared by column chromatography and their influence on intestinal microbiota was analyzed by monitoring the bacterial populations and analyzing short-chain fatty
Tobacco susceptibility to Potato virus Y(NTN) infection is affected by grafting and endogenous cytokinin content.
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Faster or stronger response to pathogen occurs if plants undergo prior priming. Cytokinins seem to be also involved in plant priming and in response to pathogens. Susceptibility to Potato virus Y(NTN) (PVY(NTN)) was studied in transgenic cytokinin overproducing (Pssu-ipt) tobacco and compared with
Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread
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Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them
Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes.
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Potato plants synthesize phenolic compounds as protection against bruising and injury from bacteria, fungi, viruses, and insects. Because antioxidative phenolic compounds are also reported to participate in enzymatic browning reactions and to exhibit health-promoting effects in humans, a need exists
Antioxidant-mediated protective effect of potato peel extract in erythrocytes against oxidative damage.
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Potato peels are waste by-product of the potato processing industry. They are reportedly rich in polyphenols. Our earlier studies have shown that extracts derived from potato peel (PPE) possess strong antioxidant activity in chemical and biological model systems in vitro, attributable to its
Antioxidant capacity manipulation in transgenic potato tuber by changes in phenolic compounds content.
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The main goal of this study was to generate potato tubers with increased levels of flavonoids and thus modified antioxidant capacities. To accomplish this, the vector carrying multigene construct was prepared and several transgenic plants were generated, all overexpressing key biosynthesis pathway
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