Effect of biodynamic preparations on the phenolic antioxidants in potatoes with coloured-flesh
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Uniwersytet Przyrodniczy we Wrocławiu)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
BIOLOGICAL AGRICULTURE & HORTICULTURE (25pkt w roku publikacji)
ISSN
0144-8765
EISSN
Wydawca
A B ACADEMIC PUBL
DOI
URL
Rok publikacji
2017
Numer zeszytu
3
Strony od-do
172-182
Numer tomu
33
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
angielski
Coloured potatoes
biodynamic preparations
phenols
anthocyanins
phenolic acids
antioxidant activity
Streszczenia
Język
angielski
Treść
The aim of this research, which was undertaken in two years (2013–2014), was to evaluate the effect of cultivars and biodynamic (BD) preparations 500 and 501 on concentrations of phenolic compounds, quantitative and qualitative anthocyanins and phenolic acids compositions, and antioxidant activity in the tubers of coloured potatoes. It was shown that when sprayed with BD preparation 501, the concentrations of total phenolic compounds in the tubers of cultivars Blue Congo and Red Emmalie was significantly higher, 20.1 and 5.4%, respectively; anthocyanins were 59.8 and 10.4% higher, respectively and antioxidant activity was approximately 1.3 times higher in the two varieties. The use of both preparations (500 and 501) had significant effects on anthocyanins accumulation in the tubers of Blue Congo and Vitelotte. However, preparation 500 had the tendency to reduce the concentrations of antioxidant compounds and antioxidant activity in tubers of all potato cultivars. The cultivar was a dominant factor affecting the phenolic antioxidants and the highest concentrations of phenolic compounds, anthocyanins and phenolic acids and the highest antioxidant activity found in the tubers of Vitelotte. Malvidin and petunidin compounds were identified as the main anthocyanins in the tubers of Blue Congo and Vitelotte, and pelargonidin compounds in Red Emmalie. The predominant phenolic acid was chlorogenic acid. A strong positive correlation was determined between antioxidant activity and the concentration of total phenolic compounds (r = 0.953, p < 0.01) as well as total phenolic acids (r = 0.951, p < 0.01)
Cechy publikacji
Oryginalny artykuł naukowy
Inne
System-identifier
PX-5a269997d5de4aa229a9821f
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