Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties
Joanna Miedzianka , Anna Pęksa , Agnieszka Nemś , Katarzyna Drzymała , Aleksandra Zambrowicz , Piotr Kowalczewski
AbstractPotato sprouts could be a valuable resource of phytochemicals such as secondary plant metabolites, potential antioxidants and nutritive compounds. In this work, potato sprout extracts of five varieties were examined; they differed in major glycoalkaloid content, trypsin inhibitor activity, total polyphenol content and antioxidant activity, as well as in antimicrobial activity against Gram + and G - bacteria, and yeast. Sprouts of colored-fleshed tubers were characterized by higher trypsin inhibitor activity than sprouts of yellow potatoes. The strongest microorganism growth inhibition effect was observed for macerate with sprouts from the purple-fleshed Blaue Annelise variety against B. subtilis, whereas C. albicans yeasts were sensitive to macerates with sprouts from purple-fleshed Blue Congo and yellow-fleshed Vineta potato varieties.
|Journal series||Journal of Environmental Science and Health Part B-Pesticides Food Contaminants and Agricultural Wastes, [Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes], ISSN 0360-1234, e-ISSN 1532-4109, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||antimicrobial activity; antioxidant activity; glycoalkaloids; potato sprouts; trypsin inhibitor activity|
|ASJC Classification||; ;|
|Internal identifier||68726; PX-5e4e367cd5de49259f1a4014|
|Score||= 40.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||= 3; = 4; : 2018 = 0.611; : 2019 = 1.697 (2) - 2019=1.6 (5)|
|Citation count*||6 (2021-05-09)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.