U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Produce Safety and Microbiology Research: Albany, CA
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    CareersSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Pacific West Area Albany, California Western Regional Research Center Produce Safety and Microbiology Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            IM, HYON-WOON - UIDUK UNIVERSITY, KOREAitem
                                            SUH, BONG-SOON - UIDUK UNIVERSITY, KOREAitem
                                            LEE, SEUNG-UN - UIDUK UNIVERSITY, KOREAitem
                                            KOZUKUE, NOBUYUKI - UIDUK UNIVERSITY, KOREAitem
                                            OHNISI-KAMEYAMA, MAYUMI - NAT. FOOD RES.INST.JAPANitem
                                            Levin, Carolitem
                                            Friedman, Mendel
  Submitted to: Journal of Agriculture and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 2/12/2008
                                    Publication  Date: 6/3/2008
                                    Citation: Im, H., Suh, B., Lee, S., Kozukue, N., Ohnisi-Kameyama, M., Levin, C.E., Friedman, M. 2008. Analysis of Phenolic Compounds by HPLC and LC/MS in Potato Plants, Flowers, Leaves, Stems, and Tubers and in Home Processed Potatoes. Journal of Agriculture and Food Chemistry. 56, 3341-3349Interpretive Summary: The potato plant produces phenolic compounds, secondary metabolites that are involved in the defense of plant against invading pathogens including insects, bacteria, fungi, and viruses.  These phenolic compounds also possess health-promoting properties including the ability to inactivate foodborne pathogenic bacteria and fungi.  As part of an effort to discover new and effective plant antimicrobials, we determined with the aid of a validated HPLC method (in a collaborative study with Korean and Japanese scientists) the content and distribution of phenolic compounds in flowers, leaves, and stems of blooming potato plants, in the peel, pulp (flesh) of Korean potatoes and in a large number of commercial potato varieties sold in the United States as well as in home processed Superior Korean potatoes.  The flowers of a Superior Korean potato plant and colored potatoes such as the Peruvian Purple variety (available at Berkeley Bowl, Berkeley, California) contained exceptionally large amounts of the phenolic compounds.  Compared to six other processing methods evaluated, steam cooking of potatoes was the least damaging to the phenolic compounds.  Our studies facilitate defining the roles of antioxidative potato phenolic compounds in plant physiology, food microbiology, and the diet.
                                Technical Abstract: Potato plants synthesize phenolic compounds as protection against bruising and injury from bacteria, fungi, viruses, and insects.  Because antioxidative phenolic compounds are also reported to participate in enzymatic browning reactions and to exhibit health-promoting effects in humans, a need exists for accurate methods to measure their content in fresh and processed potatoes.  To contribute to our knowledge about the levels of phenolic compounds in potatoes, we validated and used HPLC and LC/MS to measure levels of chlorogenic acid, a chlorogenic isomer, and caffeic acid in flowers, leaves, stems, and tubers of the potato plant, and in home-processed potatoes.  Total phenolic content of flowers (626 mg/100 g fresh wt) was 21 and 59 times greater than that of leaves and stems, respectively.  For all samples, chlorogenic acid and its isomer contributed 96 to 98% to the total.  Total phenolic levels (in g/100 g fresh wt) of peels of five potato varieties grown in Korea ranged from 6.5 to 42.1 and of the flesh (pulp) from 0.5 to 16.5, with peel/pulp ratios ranging from 2.5 to 21.1.  Total phenolic content for 25 American potatoes ranged from 1.0 to 172.  The highest amounts were present in red and purple potatoes.  Home processing of pulp with various forms of heat induced reductions in the phenolic content.  The described methodology should facilitate future studies on the role of potato phenolic compounds in the plant and the diet.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov