Effect of Potato Polyphenolics on Lipid Peroxidation in Rats

감나 폴리페놀이 흰쥐의 생체내 지질과산화에 미치는 영향

  • 조영수 (동아대학교 생명자원과학부) ;
  • 차재영 (동아대학교 생명자원과학부)
  • Published : 1999.10.01


The total contents of polyphenolics in potatoes measured by Folin Denis method were 42~76mg/100g in fresh weight. A major phenolic component contained in potato polyphenolics was identified as chlorogenic acid(3.6~15mg/100g in fresh weight). The antioxidative effects of potato polyphenolics and chlorogenic acid on the lipid peroxidation of liver microsome were studied in vivo and in vitro systems by measuring the formation of thiobarbituric acid reactive substances(TBARS) and the content of urine 8 hydroxy deoxyguanosine(OHdG). The TBARS contents of liver showed an increase in the cholesterol diet compared to those in the normal diet. This trend, however, was minimized when potato polyphenolics and chlorogenic acid were supplemented in the cholesterol diet. On the other hands, urinary 8 OHdG contents showed a marked increase with the supplementation of potato polyphenolics in the cholesterol diet. However, there was a trend of marked decrease by the supplementation of chlorogenic acid. In vitro study, potato poly phenolics and chlorogenic acid effectively inhibited the formation of TBARS in liver microsomal system in a dose dependent manners. These results suggest that potato polyphenolics exerts an antioxidative activity in cholesterol fed rat liver.


  1. J. Am. Oil Chem. Sco. v.1 Toxicology and biochemistry of butylated hydroxyanisole and butylatedhydroxytoluene Branen, A. S.
  2. Cancer Res. v.44 Dosedependent reduction on of N ?- fluorenylacetamide-induced liver cancer and enhancement of bladder cancer in rats by butylated hydroxytoluene Maeura, Y.;Weisburger, J. H.;Williams, G.
  3. Agric. Biol. Chem. v.52 Antioxidative properties or proeyanidins B-1 and B-3 from azuki beans in aqueous systems Koshiyama, A.;Fukushima, D.
  4. J. Lipid Res. v.33 Effects of dietary supplementation with alpha-tocopherol on the oxidative modification of low density lipoprotein Jialal, I.;Grundyl, S.
  5. J. Am. Oil. Chem. Sco. v.61 Autoxidation of linoleic acid and behavior of its hydroperoxides with and without tocopherols Koskas, J P.;Cillard, J.;Cillard, P.
  6. Lipids v.24 Antioxidant activity of β-carotene-related carotenoids in solution Terao, J.
  7. J. Agric. Food Chem. v.43 Phenol antioxidative index : Comparative antioxidant effectiveness of red and white wines Vinson, J. A.;Hontz, B. A.
  8. J. Am. Oil. Chem. Sco. v.68 Antioxidant effect of natural phenols on olive oil Papadopoulos, G.;Boskou, D
  9. Korean J. Food Sci. Technol. v.29 Antioxidant activity of solvent extract from onion ski Ra, K. S.;Suh, H. J.;Chung, S. H.;Son, J. Y.
  10. J. Food Sci. v.29 Lipid antioxidants in plant tissue Pratts, D. B.
  11. J. Korean Soc. Food Sci. Nutr. v.26 Inhibition effects of Aanthoxylum schinifolium and its active principle (lipid peroxidation and liver damage in carbon tetrachloride-treated mice Mun, S. I.;Ryu, H. S.;Choi, J. S.
  12. J. Korean Soc. Food Sci. Nutr. v.26 Effects of acorn extracts on the antioxidative enzyme system Sung, I. S.;Park, E. M.;Lee, M. K.;Han, E. K., Jang, J. Y.;Choi, S. Y.
  13. J. Phamacol. Exp. Ther. v.286 Inhibition of cholesterol biosynthesis in primary cultured rat hepatocytes by artichoke(Cynara scolymus L.) extract Gebhardt, R.
  14. Korean J. Food Sci. Technol. v.26 Analysis of phenolic substances content on Korea Plant foods Lee, J. H.;Lee S. R.
  15. Micorsomal lipid peroxidation v.52 Buege, A. J.;Aust, K. S.;Gleischer, S.(ed.);Parker, L.(ed.)
  16. J. Sci. Food Agric. v.10 Phenolic constituents of Ptunus domestica. I. Quantitative analysis of phenolic constituents Swain, T.;Hillis, W. E.;Oritega, M.
  17. J. Biol. Chem. v.193 Protein measurment with the folin phenol reagent Lowly, O. H.;Rosenbrough, N, J.;Farr, A. L.;Randall, R. L.
  18. Biometrics v.13 Mutiple range test for correlated and heteroscedastic means Duncan, D. B.
  19. Food chemistry Mater, L. H.
  20. J. Agric. Food Chem. v.28 Effect of substrate levels and PPD activity on darkening in sweet potato cultivars Walter, W. M.;Purcell, A. E.
  21. J. Food Sci. Technol. v.23 Isolation and characteristic of polyphenol oxidase from Jerusalem Artichoke Tuber Park, E. B.;Lee, J. S.;Chio, E. H.
  22. J. Biol. Chem. v.240 Potato phenolase. Purification and propertities Patil, S. S.;Zucker, M. J.
  23. Am. J. Kidney Disease v.23 Flavonoid-induced accute nophropathy Lin, J. L.;Ho, Y. S.
  24. Adv. Food Res. v.27 Naturally occurring food toxicants phenolic substances of plant origin common in foods Singleton, V. L.
  25. Annu. Rev. Pharmacol. Toxical. v.16 Chemicals, drugs and lipid peroxidation Plaa, G. L.;Witschi, H.
  26. Alcohol Alcohol. v.25 Ethanol induced lipid peroxidation and oxidative stress in extrahepatic tissues Alordrmann, R.;Ribierre, C.;Rouach, H.
  27. J. Korean Soc. Food Sci. Nutr. v.27 Effects of dietary xylooligosaccharide on lipid levels of serum in rats fed high cholesterol diet Kim, S. 0.;Rhee, S. J.;Rhee, I. K., Joo, G. J.;Ha, H. P
  28. Biosci. Biotechnol. Biochem. v.60 Protective effects of chlorogenic acid on paraquat-induced oxidative stress in rats Tsuchiya, T.;Suzuki, O.;Igarashi, K.
  29. Biosci. Biotechnol. Biochem. v.62 Iron chelation by chlorogenic acid as a natural antioxidant Kono, Y.;Kashine, S.;Yoneyama, T.;Sakamoto, Y.;Matsu, Y.;Shibata, H.
  30. J. Nutr. Sci. Vitaminol. v.30 Antioxidative components of sweet potatoes Hayase, F.;Kato, H.