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Maslennikova VS, Tsvetkova VP, Shelikhova EV, Selyuk MP, Alikina TY, Kabilov MR, Dubovskiy IM. Bacillus subtilis and Bacillus amyloliquefaciens Mix Suppresses Rhizoctonia Disease and Improves Rhizosphere Microbiome, Growth and Yield of Potato ( Solanum tuberosum L.). J Fungi (Basel) 2023; 9:1142. [PMID: 38132743 PMCID: PMC10744094 DOI: 10.3390/jof9121142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023] Open
Abstract
Black scurf and stem canker caused by Rhizoctonia solani is a significant disease problem of potatoes. Currently, chemical methods are the primary means of controlling this pathogen. This study sought to explore an alternative approach by harnessing the biocontrol potential of a bacterial mix of Bacillus subtilis and Bacillus amyloliquefaciens against black scurf, and to determine their effect on rhizosphere microorganisms of soil microbiota. This study showed that these bacteria demonstrate antagonistic activity against Rhizoctonia solani. Reduced damage to potato plants during the growing season in Siberia was observed. The index of disease development decreased from 40.9% to 12.0%. The treatment of tubers with this mix of bacteria also led to a change in the composition of the rhizosphere microbiota (according to CFU, 16S and ITS sequencing). This effect was accompanied by a positive change in plant physiological parameters (spectrophotometric analysis). The concentration of chlorophyll in potatoes with the bacterial mix treatment increased by 1.3 fold (p ≤ 0.001), and of carotenoids by 1.2 fold (p ≤ 0.01) compared with the control. After bacterial mix treatment, the length of the aerial parts of plants was 1.3 fold higher (p ≤ 0.001), and the number of stems 1.4 fold higher (p ≤ 0.05). The yield of potatoes was increased by 8.2 t/ha, while the large tuber fraction was increased by 16% (p ≤ 0.05). The bacteria mix of Bacillus subtilis and Bacillus amyloliquefaciens suppressed the plant pathogenic fungus Rhizoctonia solani, and simultaneously enhanced the physiological parameters of potato plants. This treatment can be used to enhance the yield/quality of potato tubers under field conditions.
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Affiliation(s)
- Vladislava S. Maslennikova
- Laboratory of Biological Plant Protection and Biotechnology, Novosibirsk State Agrarian University, Dobrolubova Str. 160, 630039 Novosibirsk, Russia; (V.S.M.)
- Laboratory of Biotechnology of Microorganisms and Plants, Tomsk State University, 634050 Tomsk, Russia
| | - Vera P. Tsvetkova
- Laboratory of Biological Plant Protection and Biotechnology, Novosibirsk State Agrarian University, Dobrolubova Str. 160, 630039 Novosibirsk, Russia; (V.S.M.)
| | - Evgenia V. Shelikhova
- Laboratory of Biological Plant Protection and Biotechnology, Novosibirsk State Agrarian University, Dobrolubova Str. 160, 630039 Novosibirsk, Russia; (V.S.M.)
- Laboratory of Biotechnology of Microorganisms and Plants, Tomsk State University, 634050 Tomsk, Russia
| | - Marina P. Selyuk
- Laboratory of Biological Plant Protection and Biotechnology, Novosibirsk State Agrarian University, Dobrolubova Str. 160, 630039 Novosibirsk, Russia; (V.S.M.)
| | - Tatyana Y. Alikina
- Institute of Chemical Biology and Fundamental Medicine, Siberian Branch of the Russian Academy of Sciences, 630090 Novosibirsk, Russia
| | - Marsel R. Kabilov
- Institute of Chemical Biology and Fundamental Medicine, Siberian Branch of the Russian Academy of Sciences, 630090 Novosibirsk, Russia
| | - Ivan M. Dubovskiy
- Laboratory of Biological Plant Protection and Biotechnology, Novosibirsk State Agrarian University, Dobrolubova Str. 160, 630039 Novosibirsk, Russia; (V.S.M.)
- Laboratory of Biotechnology of Microorganisms and Plants, Tomsk State University, 634050 Tomsk, Russia
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2
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Karan YB. Mineral nutrient variability of potato ( Solanum tuberosum L.) tubers with different colors grown in Niksar, Kazova and Artova locations of Tokat Province, Turkey. PeerJ 2023; 11:e15262. [PMID: 37312874 PMCID: PMC10259439 DOI: 10.7717/peerj.15262] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 03/28/2023] [Indexed: 06/15/2023] Open
Abstract
Potato is one of the most commonly consumed non-grain staple food crops in the world therefore, the mineral nutrient content of the potato is extremely important for human nutrition. The lack of mineral nutrients causes significant health problems, thus, many of these nutrients are often taken as supplements. This study was carried out to investigate the effects of potato flesh color and location on different mineral nutrient contents under Niksar, Kazova and Artova locations in Tokat Province, Turkey, during 2013 and 2014 potato growing seasons. The experimental design in each location was randomized blocks with three replications. In this study, a total of 67 clones (including varieties and advanced breeding selections) with nine white, 10 cream, 30 light yellow, and 18 dark yellow flesh colors were used. Potatoes with cream flesh colors had the highest K (23.81 g kg-1), P (0.31 g kg-1), Mg (1.20 g kg-1), Zn (27.26 mg kg-1), Cu (8.28 mg kg-1) and Mn (7.21 mg kg-1) contents, and the lowest Ca (45.6 mg kg-1) content. The mineral contents (except K and Cu) of potatoes grown in Artova were higher compared to the other two locations. The results clearly suggested that Artova is the most suitable location to produce potatoes with a high mineral composition, and Kazova is suitable to cultivate potatoes with high K and Cu contents. In addition, the knowledge of nutrient rich potato accessions is valuable for developing biofortified potato genotypes.
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Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X. Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant. J Texture Stud 2020; 51:521-531. [PMID: 31955416 DOI: 10.1111/jtxs.12506] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/13/2019] [Accepted: 01/10/2020] [Indexed: 11/27/2022]
Abstract
The aim of the work is to explore the relationship between the instrument and sensory data and to select the type of probes suitable for determining the texture of French fries. Ten commercial French fries were assessed using different probe types and perceived sensations through descriptive analysis. The eight sensory attributes developed by trained panelists can distinguish samples well. Simultaneously, the result of instrument data analysis revealed that the variation coefficient of three-point bending was the largest, which indicates that the measurement accuracy was lower. The compression test showed significant correlation with most of the sensory attributes (r = .64-.90), while the cut test with a Volodkevich Bite Jaws probe does not correlate with all sensory attributes (r = .03-.49). Among these instrumental methods, compression, blade with guillotine probe, and puncture test are recommended for texture measuring of French fries. These results will provide a time-saving and efficient method for determining the texture of French fries.
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Affiliation(s)
- Peiyan Li
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Yang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - QingZhe Jin
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Claassen C, Kuballa J, Rohn S. Polar Lipids in Starch-Rich Commodities to be Analyzed with LC-MS-Based Metabolomics-Optimization of Ionization Parameters and High-Throughput Extraction Protocols. Metabolites 2019; 9:metabo9080167. [PMID: 31408959 PMCID: PMC6724080 DOI: 10.3390/metabo9080167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 08/05/2019] [Accepted: 08/08/2019] [Indexed: 01/27/2023] Open
Abstract
Metabolomics-based approaches are still receiving growing attention with regard to food authenticity testing. Such studies require enormous sample numbers with negligible experimental or analytical variations to obtain statistically reliable results. In this context, an extraction protocol in line with optimized ionization parameters was developed in consideration of potential starch-derived matrix effects focusing on the polar lipids of potatoes. Therefore, well-known extractions (Bligh and Dyer, Folch, Matyash, and a n-hexane-based procedure) were compared in a non-targeted and a targeted approach regarding the extractability of their lipids such as phosphatidylcholines, phosphatidylethanolamines, galacto- and glucocerebrosides, di- and triglycerides, and acylated steryl glucosides. The selected Folch method was also scrutinized in view of its ability to remove the matrix’s starch and consequently improved by substituting trichlormethane with ethyl acetate as a “greener” Folch approach. Moreover, the challenge of starch-derived contamination and imminent ion suppression in the electrospray ionization source (ESI) was addressed by an optimization of ionization parameters varying desolvation settings, removing injection peaks, and increasing the angles and distances of the ESI-device. Long-term stability tests over five days were performed successfully with a combination of appropriate extraction and decreased desolvation settings during ionization. In conclusion, the present methodology provided the basis for on-going large-scale metabolomic studies with respect to the botanical origin of potatoes using UPLC-IMS-QToF (ultra-high performance liquid chromatography ion mobility spectroscopy quadrupole-time of flight mass spectrometer).
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Affiliation(s)
- Christin Claassen
- GALAB Laboratories GmbH, Research and Development, Am Schleusengraben 7, 21029 Hamburg, Germany
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Jürgen Kuballa
- GALAB Laboratories GmbH, Research and Development, Am Schleusengraben 7, 21029 Hamburg, Germany.
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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Claassen C, Kuballa J, Rohn S. Metabolomics-Based Approach for the Discrimination of Potato Varieties ( Solanum tuberosum) using UPLC-IMS-QToF. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5700-5709. [PMID: 31002513 DOI: 10.1021/acs.jafc.9b00411] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
One hundred eighty-two authentic potato samples ( Solanum tuberosum) of known variety were collected from various German regions in 2016 and 2017. Samples were extracted with a liquid-liquid-extraction protocol that included isopropanol, methanol, and water in order to focus on lipophilic metabolites. The analysis of nonpolar extracts was performed using an UPLC-IMS-QToF-MS system; data sets obtained were evaluated via multivariate data analysis. A selection of 14 key metabolites with a significant difference in their abundance profiles was identified. This set of markers contained four hydroxylated glucocerebrosides, two phosphoinositols, one phosphocholine, and seven acylated sterol glucosides based on stigmasterol and β-sitosterol, which primarily enable the varietal discrimination. Fragments and neutral losses commonly appearing within one class or subclass of lipids were summarized within a new database that included ion mobility data. The performance of the approach was verified with twenty-nine commercial potato samples.
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Affiliation(s)
- Christin Claassen
- GALAB Laboratories GmbH, Research and Development , Am Schleusengraben 7 , 21029 Hamburg , Germany
- Hamburg School of Food Science, Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
| | - Jürgen Kuballa
- GALAB Laboratories GmbH, Research and Development , Am Schleusengraben 7 , 21029 Hamburg , Germany
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry , University of Hamburg , Grindelallee 117 , 20146 Hamburg , Germany
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6
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Dramićanin AM, Andrić FL, Poštić DŽ, Momirović NM, Milojković-Opsenica DM. Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Furrer AN, Chegeni M, Ferruzzi MG. Impact of potato processing on nutrients, phytochemicals, and human health. Crit Rev Food Sci Nutr 2017; 58:146-168. [PMID: 26852789 DOI: 10.1080/10408398.2016.1139542] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amber N. Furrer
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mohammad Chegeni
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mario G. Ferruzzi
- North Carolina State University, Plants for Human Health Institute, Laureate Way, Kannapolis, NC
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8
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Leonel M, do Carmo EL, Fernandes AM, Soratto RP, Ebúrneo JAM, Garcia ÉL, dos Santos TPR. Chemical composition of potato tubers: the effect of cultivars and growth conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2372-2378. [PMID: 28740294 PMCID: PMC5502030 DOI: 10.1007/s13197-017-2677-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/28/2017] [Indexed: 10/19/2022]
Abstract
The aim of the study involved evaluating the chemical composition of tubers of five potato cultivars that were grown under the same cultural practices in soils with low, medium, and high availability of phosphorus. The experimental designs corresponded to a randomized block with four replicates. Tuber samples were analyzed in terms of moisture, ash, protein, lipid, total sugar, fiber, starch, and phosphorus contents. The results suggested that increased availability of phosphorus in soil allowed the production of tubers with higher dry matter content, lower total sugar content, and a higher percentage of starch and protein. Hence, the aforementioned parameters constitute important factors corresponding to the nutritional and industrial quality of potatoes. Increased phosphorus availability in soil can promote significant changes in the composition of potato tubers, and thereby in potential uses of tubers.
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Affiliation(s)
- Magali Leonel
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | | | - Adalton Mazetti Fernandes
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | - Rogério Peres Soratto
- School of Agriculture (FCA), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
| | | | - Émerson Loli Garcia
- Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo 18610-307 Brazil
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9
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Ramadan MF, Oraby HF. Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview. J Oleo Sci 2016; 65:459-70. [PMID: 27250559 DOI: 10.5650/jos.ess16015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Potato tuber is a highly nutritious, wherein genotype and environmental differences are known to exist in the shape, size and nutritional value of potatoes. Owing to its high consumption, potato could be an ideal carrier of health-promoting phytochemicals. Potato cultivars contain many bioactive lipidic compounds such as fatty acids, glycolipids, phospholipids, sterols, tocols and carotenoids, which are highly desirable in diet because of their health-promoting effects. In the scientific literature, information on the content and profile of bioactive lipidic compounds in potato cultivars are few. The concentration and stability of bioactive lipids are affected by many factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. In this review levels and composition of bioactive lipids in terms of lipid classes, fatty acids, phytosterols, tocopherols, and caroteinoids distribution in different potato cultivars including genetically modified potato (GMP) were highlighted and discussed. In addition, factors affecting bioactive lipids levels, stability and health benefits are reviewed. In consideration of potential nutritional value, detailed knowledge on lipids of potato cultivars is of major importance.
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Cicatelli A, Baldantoni D, Iovieno P, Carotenuto M, Alfani A, De Feis I, Castiglione S. Genetically biodiverse potato cultivars grown on a suitable agricultural soil under compost amendment or mineral fertilization: yield, quality, genetic and epigenetic variations, soil properties. THE SCIENCE OF THE TOTAL ENVIRONMENT 2014; 493:1025-1035. [PMID: 25016108 DOI: 10.1016/j.scitotenv.2014.05.122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 05/26/2014] [Accepted: 05/26/2014] [Indexed: 06/03/2023]
Abstract
The use of compost for soil amendment is a promising agricultural practice environmentally and economically viable. In the framework of a wide research project designed to evaluate the effects of soil amendment with municipal solid waste compost in comparison with traditional mineral fertilization practices, 54 different cultivars (Cvs) of potatoes were AFLP (amplified fragment length polymorphism) molecularly fingerprinted. The seven most genetically biodiverse potato Cvs were used to establish an experimental field in southern Italy. The field area was divided into two portions fertilized with compost (20 Mg ha(-1)) or with ammonium sulphate (200 kg ha(-1)). No significant differences in productivity, organoleptic characteristics and element concentrations were observed between the potato tubers obtained with both kinds of soil fertilization, while the tubers grown on compost amended soil showed, on average, higher K concentrations with respect to those grown on mineral fertilised soil. cDNA-AFLP (complementary DNA-AFLP) and MSAP (methylation sensitive amplified polymorphism) analyses were carried out on both leaves and tubers of one selected Cv to estimate if any transcriptome alterations or epigenetic modifications were induced by the two kinds of fertilization, however no variations were detected. Chemical and biological soil qualities (i.e., microbial respiration, FDA hydrolysis, alkaline and acid phosphatase) were assessed on soil samples at the start of the experiment and at the end of potato crop cycle. No significant differences in soil pH and limited ones, in the available fraction of some trace elements, were observed; while conductivity was much higher for the compost amended portion of the experimental field. Microbial respiration, FDA hydrolysis and acid phosphatase activities were significantly increased by compost amendment, in comparison with mineral fertilization. Finally, a sensory panel of potato Cvs detected no significant differences among qualitative descriptors and among potatoes coming from the two differently fertilized soils.
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Affiliation(s)
- Angela Cicatelli
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II 132, Fisciano (SA), Italy.
| | - Daniela Baldantoni
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II 132, Fisciano (SA), Italy.
| | - Paola Iovieno
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l'Orticoltura (CRA-ORT), Pontecagnano (SA), Italy.
| | - Maurizio Carotenuto
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II 132, Fisciano (SA), Italy.
| | - Anna Alfani
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II 132, Fisciano (SA), Italy.
| | - Italia De Feis
- Istituto per Applicazioni della Matematica (CNR), Napoli, Italy.
| | - Stefano Castiglione
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II 132, Fisciano (SA), Italy.
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11
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Nondestructive estimation of maturity and textural properties on tomato ‘Momotaro’ by near infrared spectroscopy. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.04.007] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Javanmard M, Chin NL, Mirhosseini SH, Endan J. Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03036.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Kammoun NG, Zarrouk W. Exploratory chemometric analysis for the characterisation of Tunisian olive cultivars according to their lipid and sterolic profiles. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02997.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Alañón ME, Díaz-Maroto MC, Pérez-Coello MS. Analysis of volatile composition of toasted and non-toasted commercial chips by GC-MS after an accelerated solvent extraction method. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02914.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Lai YC, Huang CL, Chan CF, Lien CY, Liao WC. Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam). Journal of Food Science and Technology 2011; 50:1193-9. [PMID: 24426034 DOI: 10.1007/s13197-011-0453-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/29/2022]
Abstract
Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 ~ 0.39%). Because 49.92 ~ 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 ~ 0.39% to 8.81 ~ 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 μm. After the baking treatment, starch granules completely gelatinized.
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Affiliation(s)
- Yung-Chang Lai
- Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, Chia-Yi, Taiwan
| | - Che-Lun Huang
- Agricultural Research Institute, Chia-Yi Agricultural Experiment Station, Chia-Yi, Taiwan
| | - Chin-Feng Chan
- Department of Applied Cosmetology, Hung Kuang University, Taichung, Taiwan
| | - Ching-Yi Lien
- Department of Applied Chemistry, National Chia-Yi University, Chia-Yi, Taiwan
| | - Wayne C Liao
- Department of Nursing, Chang Gung Institution of Technology, Chia-Yi, Taiwan ; 2, Chia-Pu Rd. West, Putz, Chia-Yi, Taiwan 613
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16
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Domingo JL, Giné Bordonaba J. A literature review on the safety assessment of genetically modified plants. ENVIRONMENT INTERNATIONAL 2011; 37:734-42. [PMID: 21296423 DOI: 10.1016/j.envint.2011.01.003] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Revised: 01/07/2011] [Accepted: 01/10/2011] [Indexed: 05/20/2023]
Abstract
In recent years, there has been a notable concern on the safety of genetically modified (GM) foods/plants, an important and complex area of research, which demands rigorous standards. Diverse groups including consumers and environmental Non Governmental Organizations (NGO) have suggested that all GM foods/plants should be subjected to long-term animal feeding studies before approval for human consumption. In 2000 and 2006, we reviewed the information published in international scientific journals, noting that the number of references concerning human and animal toxicological/health risks studies on GM foods/plants was very limited. The main goal of the present review was to assess the current state-of-the-art regarding the potential adverse effects/safety assessment of GM plants for human consumption. The number of citations found in databases (PubMed and Scopus) has dramatically increased since 2006. However, new information on products such as potatoes, cucumber, peas or tomatoes, among others was not available. Corn/maize, rice, and soybeans were included in the present review. An equilibrium in the number research groups suggesting, on the basis of their studies, that a number of varieties of GM products (mainly maize and soybeans) are as safe and nutritious as the respective conventional non-GM plant, and those raising still serious concerns, was currently observed. Nevertheless, it should be noted that most of these studies have been conducted by biotechnology companies responsible of commercializing these GM plants. These findings suggest a notable advance in comparison with the lack of studies published in recent years in scientific journals by those companies. All this recent information is herein critically reviewed.
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Affiliation(s)
- José L Domingo
- Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Catalonia, Spain.
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17
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Seefeldt HF, Tønning E, Wiking L, Thybo AK. Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:412-420. [PMID: 21218473 DOI: 10.1002/jsfa.4200] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 06/12/2010] [Accepted: 08/05/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. RESULTS The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. CONCLUSION This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes.
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Affiliation(s)
- Helene F Seefeldt
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Kirstinebjergvej 10, DK-5792 Årslev, Denmark
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Seefeldt HF, Tønning E, Thybo AK. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:104-112. [PMID: 20824687 DOI: 10.1002/jsfa.4157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2010] [Revised: 06/12/2010] [Accepted: 08/05/2010] [Indexed: 05/29/2023]
Abstract
BACKGROUND A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. RESULTS Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. CONCLUSION The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties.
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Affiliation(s)
- Helene F Seefeldt
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Arslev, Denmark
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Nakamura R, Satoh R, Nakamura R, Shimazaki T, Kasuga M, Yamaguchi-Shinozaki K, Kikuchi A, Watanabe KN, Teshima R. Immunoproteomic and two-dimensional difference gel electrophoresis analysis of Arabidopsis dehydration response element-binding protein 1A (DREB1A)-transgenic potato. Biol Pharm Bull 2010; 33:1418-25. [PMID: 20686241 DOI: 10.1248/bpb.33.1418] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
To produce crops that are more tolerant to stresses such as heat, cold, and salt, transgenic plants have been produced those express stress-associated proteins. In this study, we used immunoproteomic and two-dimensional difference gel electrophoresis (2D-DIGE) methods to investigate the allergenicity of transgenic potatoes expressing Arabidopsis DREB1A (dehydration responsive element-binding protein 1A), driven by the rd29A promoter or the 35S promoter. Immunoproteomic analysis using sera from potato-allergic patients revealed several immunoglobulin E (IgE)-binding protein spots. The patterns of protein binding were almost the same between transgenic and non-transgenic potatoes. The IgE-binding proteins in potato were identified as patatin precursors, a segment of serine protease inhibitor 2, and proteinase inhibitor II by matrix assisted laser desorption/ionization-time of flight (MALDI-TOF) MS/MS. 2D-DIGE analysis revealed several differences in protein expression between non-transgenic potato and transgenic potato; those showing increased expression in transgenic potatoes were identified as precursors of patatin, a major potato allergen, and those showing decreased expression in transgenic potatoes were identified as lipoxygenase and glycogen (starch) synthase. These results suggested that transgenic potatoes may express slightly higher levels of allergens, but their IgE-binding patterns were almost the same as those of control potatoes. Further research on changes in protein expressions in response to environmental factors is required to confirm whether the differences observed in this study are due to gene transfection, rather than environmental factors.
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Affiliation(s)
- Rika Nakamura
- Division of Novel Foods and Immunochemistry, National Institute of Health Sciences, Tokyo, Japan
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Affiliation(s)
- Mary Ellen Camire
- a Department of Food Science & Human Nutrition , University of Maine , USA
| | - Stan Kubow
- b School of Dietetics & Human Nutrition , McGill University , QC, Canada
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