Studies on the Biological Activities and Physicochemical Characteristics of Pigments Extracted from Korean Purple-Fleshed Potato

한국산 유색감자 색소의 이화학적 특성 및 생리 활성에 관한 연구

  • Published : 2005.04.30

Abstract

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

Keywords

anthocyan;potato;antioxidant;antimicrobial activity

References

  1. Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. Physicochemical stability of anthocyanins from a Korean pigmentedrice variety as natural food colorants, J. Food Sci. Technol. 29: 211-217 (1997)
  2. Francis FJ. Future Trends. In: Developments in Food Colors-2. Walford, J. (ed.), Applied Science Publishers, New York, NY, USA (1987)
  3. Bettini V, Fiori A, Martino R, Mayellaro R, Ton P. Study of the mechanism whereby anthocyanosides potentiate the effect of catecholamines on coronary vessels. Fitoterapia 54: 67-72 (1985)
  4. Vincieri FF, Romain A, Baldi M, Mulinacci N, Alberti MB. Analysis HPLC of anthocyanins present in fluid extracts from Malva Sylvestris L. flosers and leaves. Bull. Liaison-Groupe Polyphenols 16: 339-342 (1992)
  5. Rhim JW, Kim SJ. Chanracterictics and stability of anthocyanin pigment extracted from purple-fleshed potato. J. Food Sci. Technol. 31: 348-355 (1999)
  6. Rodriguez-Saona LE, Giusti MM, Wrolstad RE. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63: 458-465 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb15764.x
  7. Zaika LL. Their antimicrobial activity and its determination. J. Food Safety. 9: 97-101 (1988) https://doi.org/10.1111/j.1745-4565.1988.tb00511.x
  8. Chung DO Jung JH. Studies on antimicrobial substances of Canoderma lucidum. J. Food. Sci. Technol. 24: 552-557 (1992)
  9. Park UY, Chang DS, Cho HR. Antimicrobial effect of lithospermum erythrorhizon extract. J. Korean Soc. Food Nutr. 21: 97-100 (1992)
  10. Hong JH, Chung HS, Youn KS. Storage stability of anthocyanin pigment isolated from a wasted grape peels, J. Food Preserv. 9: 327-331 (2002)
  11. The Association of Offical Analytical Chemists, AOAC. Official Method 930. 10. Official Methods of Analytical of Assoc. Offic. Chemists, 12th ed
  12. Lewis CE. Biochemistry and regulation of anthocyanin synthesis in potato and other tuber-bearing Solanum species, PhD thesis, University of Canterbury, Christchurch, New Zealand (1996)
  13. national Rural Living Science Institute. Food composition table, 6th ed. pp. 54-55 (2001)
  14. Kim KC, Shin IC, Lee TJ, Han KS, Shim TH, Ryu MJ. Lee JK. Survey on the contents of trace components of potatoes in Kangwon-do. Rep. Inst. Health Environ. 7: 52-59 (1996)
  15. Rhim JW, Kim SJ. Characterictics and stability of antocyanin pigment extracted from purple-fleshed potato. J. Food Sci. Technol. 31: 348-355 (1999)
  16. Fuleki T, Francis FJ. Quantitative methods for anthocyanin. J. Food Sci. 33: 78-83 (1968) https://doi.org/10.1111/j.1365-2621.1968.tb00888.x
  17. Suter PM. Potassium and Hypertension, Nutr. Rev. 56: 151-153 (1998) https://doi.org/10.1111/j.1753-4887.1998.tb01741.x
  18. Chang EJ. Isolation and antioxidative activities of acylated anthocyanins from fruit and vegetables. MS thesis. Catholic University of Taegu-Hyosung, Taegu, Korea (1998)
  19. Tansey MR, Appleton JA. Inhibition of fungal growth by garlic extract. Mycologia. 70: 397-401 (1978) https://doi.org/10.2307/3759038
  20. Saija A. Pharmacological effects of anthocyanins from blood orange juice, Essenze-Deriv. Agrum. 64: 229-233 (1994)
  21. Cappuccio FP, MacGregor CA. Does potassium supplementation lower blood pressure. A meta analysis of published trials. J. Hypertens, 9: 465-473 (1991) https://doi.org/10.1097/00004872-199105000-00011
  22. Kim SJ, Rhim JW, Lee LS, Lee JS. Extraction and characteristics of purple sweet potato pigment. J. Food Sci Technol, 28: 345-351 (1996)
  23. Buege JA, Aust SD. Microsomal lipid peroxidation. Method Enzymol. 52: 302-310 (1978) https://doi.org/10.1016/S0076-6879(78)52032-6
  24. Rodriguez-saona LE, Giusti MM, Wrolstad RE. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63: 458465 (1998)
  25. Lee HH, Kang SK, Rhim JW. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. J. Food Sci. Technol. 31: 1090-1095 (1999)
  26. Kong JM, Chia LS, Goh NK, Chia TF. Brouillard R. Analysis and biological activities of anthocyanins. Phytochemistry 64: 923-933 (2003) https://doi.org/10.1016/S0031-9422(03)00438-2
  27. Eskin NAM. Plant pigments-Flavors and textures, Academic press (London). 3-43p (1979)
  28. Kahkonen MP, Heinonen M. Antioxidant activity of anthocyanins and their aglycons, J. Agric. Food Chem. 51: 628-633 (2003) https://doi.org/10.1021/jf025551i
  29. Giusti MM, Wroslstad RE. Acylated anthocyan ins from edible sources and their applications in food systems. Biochem. Eng. J. 14: 217-225 (2003) https://doi.org/10.1016/S1369-703X(02)00221-8