Graduate School of Systems Engineering, Kindai University
Graduate School of Systems Engineering, Kindai University
Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University
Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University
版
Publisher
出版者 名前
近畿大学工学部
出版社 カナ
キンキ ダイガク コウガクブ
出版社 ローマ字
Kinki daigaku kogakubu
出版年(from)
2017
出版年(to)
12-21
日付 作成日
2018-03-27
雑誌名
近畿大学工学部研究報告
雑誌名(英)
Research reports of the Faculty of Engineering, Kindai University
号
51
ページ
1 - 7
発行年
2017-12-21
ISSN
0386491X
抄録
[Abstract]Potatoes, one of the world’s four major crops, have been produced in the form of double-cropping. The three potato varieties used in this study were collected from different regions in Japan, namely Kagoshima, Hokkaido and Hiroshima Prefectures, all of which were harvested in spring from the plants planted in the previous winter. Gas chromatography-mass spectrometry (GC-MS) based on solid-phase microextraction (SPME) was employed for analyzing the aroma compositions in essential oil extracted from the peels of each potato varieties. Additionally, evaluation of physiological activities exerted by potato peels was performed using assays to measure their antioxidative and antibacterial activities. The results showed that methoxyphenyl oxime was found in all three varieties, and that particularly this compound was present at 32.47% in the potato peels of Hiroshima variety. Meanwhile, the results from 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay and active oxygen inhibition assay confirmed that potato peels possessed antioxidative activity. Furthermore, the antibacterial activity of potato peels was exhibited exclusively against Staphylococcus aureus and Pseudomonas aeruginosa, both in a dose dependent manner ranging from 20 to 60μL.
〈研究論文〉ジャガイモ(Solanum tuberosum L.)表皮中の香気成分とその生理活性について
AN00063799-20171221-0001.pdf
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