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Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes (Solanum tuberosum L.)

Journal of Agricultural and Food Chemistry, ISSN: 0021-8561, Vol: 51, Issue: 18, Page: 5296-5300
2003
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Article Description

Several abiotic stresses, including ethylene, methyl jasmonate, temperature, light, and wounding, were tested for their ability to induce accumulation of phenolic compounds and antioxidant capacity in purple-flesh potatoes (cv. All Blue). Results indicated that temperature, ethylene, methyl jasmonate, and light treatments did not significantly affect the accumulation of phenolic compounds compared to control samples. Only tubers with low initial anthocyanin levels treated with methyl jasmonate showed ∼60% anthocyanin accumulation. Wounding induced the accumulation of phenolics compounds and an increase of PAL-activity in sliced tissue compared to the control. Total phenolics increased ∼60% with a parallel 85% increase in antioxidant capacity. These results show that selection of appropriate abiotic stresses can enhance the nutritional and functional value of potatoes.

Bibliographic Details

Reyes, L Fernando; Cisneros-Zevallos, Luis

American Chemical Society (ACS)

Chemistry; Agricultural and Biological Sciences

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