Trypsin inhibitor,antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties |
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| Authors: | Joanna Miedzianka Anna P?ksa Agnieszka Nem? Katarzyna Drzyma?a Aleksandra Zambrowicz Przemys?aw Kowalczewski |
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| Institution: | 1. Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroc?aw, Poland;2. joanna.miedzianka@upwr.edu.pl;4. Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroc?aw, Poland;5. Department of Animal Products Technology and Quality Management, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroc?aw, Poland;6. Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland |
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| Abstract: | 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. |
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| Keywords: | potato sprouts glycoalkaloids trypsin inhibitor activity antioxidant activity antimicrobial activity |
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