Karim, Z, Holmes, M and Orfila, C (2017) Inhibitory effect of chlorogenic acid on digestion of potato starch. Food Chemistry, 217. pp. 498-504. ISSN 0308-8146
Abstract
The effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starch by porcine pancreatic alpha amylase (PPAA) was investigated using isolated starch and cooked potato tuber as substrates. In vitro digestion was performed on five varieties of potato with varying phenolic content. Co- and pre-incubation of PPAA with 5-CQA significantly reduced PPAA activity in a dose dependent manner with an IC50 value of about 2 mg mL-1. Lineweaver-Burk plots indicated that 5-CQA exerts a mixed type inhibition as km increased and Vmax decreased. The total polyphenol content (TPC) of peeled tuber tissue ranged from 320.59 to 528.94 mg 100g-1 dry weight (DW) in raw tubers and 282.03 to 543.96 mg 100g-1 DW in cooked tubers. With the exception of Désirée, TPC and 5-CQA levels decreased after cooking. Principle component analysis indicated that digestibility is affected by multiple factors including phenolic, dry matter and starch content.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2016, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Alpha amylase; starch; chlorogenic acid; enzyme kinetics; polyphenol; digestion; potato; Solanum tuberosum |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 12 Sep 2016 15:10 |
Last Modified: | 26 Aug 2017 12:39 |
Published Version: | http://dx.doi.org/10.1016/j.foodchem.2016.08.058 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2016.08.058 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:104393 |