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

abstract

• 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 approximately 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 approximately 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.

authors

• Cisneros-Zevallos, Luis

published proceedings

• J Agric Food Chem

author list (cited authors)

• Reyes, L. F., & Cisneros-Zevallos, L.

citation count

• 141

complete list of authors

• Reyes, L Fernando||Cisneros-Zevallos, Luis

publication date

• August 2003

publisher

• American Chemical Society (ACS)  Publisher

published in

• Journal of Agricultural and Food Chemistry  Journal

keywords

• Acetates
• Antioxidants
• Cyclopentanes
• Ethylenes
• Oxylipins
• Phenols
• Plant Diseases
• Solanum Tuberosum
• Temperature

PubMed Central ID

• 12926873

Digital Object Identifier (DOI)

• 10.1021/jf034213u

start page

• 5296

end page

• 5300

volume

• 51

issue

• 18

URL

• http://dx.doi.org/10.1021/jf034213u