Importance of chlorogenic acid on the oxidative potential of potato tubers of two German cultivars

被引：19

作者：

Delgado, E ^{[1
]}

Sulaiman, MI ^{[1
]}

Pawelzik, E ^{[1
]}

机构：

[1] Univ Gottingen, Inst Agr Chem, D-37075 Gottingen, Germany

来源：

POTATO RESEARCH | 2001年 / 44卷 / 02期

关键词：

blackspot susceptibility; discoloration; polyphenol-oxidase activity; tyrosine; cysteine; phenylalanine; potassium; starch; ascorbic acid; citric acid; Solanum tuberosum L;

D O I：

10.1007/BF02410107

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Two German cultivars differing in blackspot susceptibility were grown in pots in 1998 and 1999 under control and water stress conditions. Blackspot susceptibility of the tubers was defined as oxidative potential. The effect of free tyrosine, cysteine, phenylalanine, chlorogenic and ascorbic acid on the oxidative potential was analyzed. A high concentration of ascorbic acid led to a decrease in the oxidative potential after harvesting in 1998. No correlation was found between oxidative potential and free tyrosine, phenylalanine or cysteine, respectively. Chlorogenic acid content increased during storage and gave a significant correlation with discoloration, showing that it can have an effect on the oxidative potential of the tuber greater than previously thought. Supplementing freeze-dried potato samples with pure chlorogenic acid increased the oxidative potential. Oxidative potential seems to depend on a series of chemical compounds, and their content is affected by factors including annual variations, cultivar, water availability and storage.

引用

页码：207 / 218

页数：12

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