한국자원식물학회지 (Korean Journal of Plant Resources)

  • 제24권6호
  • /
  • Pages.688-695
  • /
  • 2011
  • /
  • 1226-3591(pISSN)
  • /
  • 2287-8203(eISSN)
한국자원식물학회 (The Plant Resources Society of Korea)
권호 표지
DOI QR코드

DOI QR Code

Sugar, Amino Acid and Fatty Acid Composition in Potato Tubers Grown in Highland Area of Gangwon Province

  • Hur, On-Sook (National Agrobiodiversity Center, National Academy of Agricultural Science, RDA) ;
  • Chang, Dong-Chil (Highland Agriculture Research Center, National Institute of Crop Science, RDA) ;
  • Kim, Sun-Lim (National Institute of Crop Science, RDA) ;
  • Ok, Hyun-Chung (Rural Development Administration) ;
  • Kim, Jung-Tae (National Institute of Crop Science, RDA) ;
  • Chun, Chang-Hoo (Department of Plant Science, Seoul National University)
  • 투고 : 2010.10.29
  • 심사 : 2011.11.23
  • 발행 : 2011.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The composition of free sugar, free amino acid, and fatty acid in tubers of the cultivars 'Superior', 'Sinnamjak', and 'Chubaek' were evaluated at the two sites with different altitude, Gangneung (20 m altitude) as lowland and Daekwallyeong (760 m altitude) as highland. The average reducing sugar content of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1.1% and 2.3%, respectively, which showed two-fold difference between the two locations. Average total sugar content was also two-folds lower in potatoes harvested in Daekwallyeong (6.3%) than those harvested in Gangneung (12.2%). Average content of free amino acids of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1,325 mg/100g and 1,051 mg/100g, respectively. The cultivar 'Chubaek' has the highest amino acid content among the three tested cultivars. Potatoes from Daekwallyeong have higher unsaturated fatty acid levels than those from Gangneung. During the tuber development, unsaturated fatty acids levels increased in tubers grown in Daekwallyeong, but decreased in those grown in Gangneung. These results indicate that the quality of potatoes from Daekwallyeong is from Gangneung for food processing purpose for human consumption.

키워드

참고문헌

  1. Amrein, T.M., S. Bachmann, A. Noti, M. Biedermann, M.F. Barbosa, S. Biedermann-Brem, K. Grob, A. Keiser, P. Realini, F. Escher and R. Amado. 2003. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. J. Agr. Food Chem. 51:5556-5560. https://doi.org/10.1021/jf034344v
  2. Becalski, A., A. Lau and D. Lewis. 2004. Acrylamide in French-fries: Influence of free amino acids and sugars. J. Agr. Food Chem. 52:3801-3806. https://doi.org/10.1021/jf0349376
  3. Ciecko, Z., M. Wyszkowski and A. Zolnowski.1999. N-$NO_3$ content in potato tubers in relation to their maturity and fertilization. Proceedings of the 14th EAPR Triennial Conference, Sorrent. 486-487.
  4. Chuda, Y., H. Ono, H. Yada, A. Ohara-Takada, C. Matsuura-Endo and M. Mori. 2003. Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips. Biosci. Biotech. Bioch. 67:1188-1190. https://doi.org/10.1271/bbb.67.1188
  5. Finotti, E., A. Bertone and V. Vivanti. 2006. Balance between nutrients and anti-nutrients in nine Italian potato cultivars. Food Chem. 99(4):698-701. https://doi.org/10.1016/j.foodchem.2005.08.046
  6. Food and agriculture organization of the United Nations. FAO statistical databases. http://faostat.fao.org (accessed in May 2007)
  7. Friedman, M. 1996. Nutritional value of proteins from different food sources. J. Agr. Food Chem. 44:6-29. https://doi.org/10.1021/jf9400167
  8. Galliard, T. 1968. Aspects of lipid metabolism in higher plants-I. Identification and quantitative determination of the lipids in potato tubers. Phytochemistry 7(11):1907-1914. https://doi.org/10.1016/S0031-9422(00)90750-7
  9. National Agricultural products quality management service. NAQS statistics. 2006.
  10. O'Brien, P.J., D.M. Firman and E.J. Allen. 1998. Effects of shading and seed tuber spacing on initiation in potato (Solanum tuberosum). J. Agr. Sci. 130:431-449. https://doi.org/10.1017/S0021859698005541
  11. Rafael, G. and M. Mancha. 1993. One-step lipid extraction and fatty acid methyl ester preparation from fresh plant tissues. Anal. Biochem. 211:139-143. https://doi.org/10.1006/abio.1993.1244
  12. Sojka, R.E., D.T. Westermann and E.C. Kennedy-Ketcheson. 1988. Soil temperature, tuber distribution and quality as affected by row orientation and surface mulches. USDA-ARS Progress Report, Kimberly, Idaho.
  13. Spychalla, J.P. and S.L. Desborough. 1990. Fatty-acids, membrane-permeability, and sugars of stored potato-tubers. Plant Physiol. 94:1207-1213. https://doi.org/10.1104/pp.94.3.1207
  14. Thornton, M., W. Buhrig and N. Olsen. 2010. The relationship between soil temperature and sugar ends in potato. Potato Res. 53:289-296. https://doi.org/10.1007/s11540-010-9165-y
  15. Williams, J. S. E. 2005. Influence of variety and processing conditions on acrylamide levels in fried potato chips. Food Chem. 90:875-881. https://doi.org/10.1016/j.foodchem.2004.05.050