Developmental Effects on Phenolic, Flavonol, Anthocyanin, and Carotenoid Metabolites and Gene Expression in Potatoes

作者：Payyavula Raja S; Navarre Duroy A^*; Kuhl Joseph; Pantoja Alberto

来源：Journal of Agricultural and Food Chemistry, 2013, 61(30): 7357-7365.

DOI：10.1021/jf401522k

• potato
• chlorogenic acid
• flavonols
• anthocyanins
• carotenoids
• sucrose
• tuber development
• gene expression
• health

Potato phytonutrients include phenolic acids, flavonols, anthocyanins, and carotenoids. Developmental effects on phytonutrient concentrations and gene expression were studied in white, yellow, and purple potatoes. Purple potatoes contained the most total phenolics, which decreased during development (from 14 to 10 mg g(-1)), as did the activity of phenylalanine ammonia-lyase. The major phenolic, 5-chlorogenic acid (5CGA), decreased during development in all cultivars. Products of later branches of the phenylpropanoid pathway also decreased, including quercetin 3-O rutinoside, kaempferol 3-O-rutinoside, and petunidin 3-O(p-coumaroyl)rutinoside-3-glucoside (from 6.4 to 4.0 mg g(-1)). Violaxanthin and lutein were the two most abundant carotenoids and decreased 30-70% in the yellow and white potatoes. Sucrose, which can regulate phenylpropanoid metabolism, decreased with development in all cultivars and was highest in purple potatoes. Total protein decreased by 15-30% in two cultivars. Expression of most phenylpropanoid and carotenoid structural genes decreased during development. Immature potatoes like those used in this study are marketed as %26quot;baby potatoes%26quot;, and the greater amounts of these dietarily desirable compounds may appeal to health-conscious consumers.

• 出版日期2013-7-31