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Journal of Integrative Agriculture  2019, Vol. 18 Issue (9): 2173-2182    DOI: 10.1016/S2095-3119(19)62692-4
Special Issue: 食品科学合辑Food Science
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Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.)
LI Jun1, 2, WANG Hui1, 2, LU Yang1, MAO Tang-fen1, XIONG Jiang1, 2, HE Sheng-ling1, 2, LIU Hui1, 2  
1 Guizhou Biotechnology Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, P.R.China
2 Food Processing Institute, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province, Guiyang 550006, P.R.China
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To improve the processing quality of potatoes, phosphate buffer extract (PBE), 50% ethanol (E50), and aqueous extract (AE) of tartary buckwheat seedlings were evaluated for their ability to inhibit the enzymatic browning of potatoes.  The results suggest that all extracts of tartary buckwheat seedlings exert significant inhibitory effects on the polyphenol oxidase (PPO) activity in potatoes.  The relative concentrations required for a 50% reduction in the PPO activity (IC50) were 0.21, 0.28 and 0.41 mg mL–1, for PBE, E50 and AE, respectively.  The strongest inhibitory activity was observed for PBE, followed by E50 and AE.  Four flavone compounds in the PBE of tartary buckwheat seedlings (i.e., rutin, kaempferol-3-O-rutinoside, quercetin, and kaempferol) were identified by high-performance liquid chromatography.  These compounds were subsequently evaluated for their roles in the inhibition of PPO from potatoes using a model system.  The results indicated that rutin exhibited the highest inhibition rate on the PPO of potato.  A synergistic inhibitory effect was observed by mixing rutin, kaempferol-3-O-rutinoside, quercetin, and proteins.  The inhibitory patterns of rutin, kaempferol-3-O-rutinoside, and quercetin on the enzyme were noncompetitive and reversible, with inhibitory constants of 0.12, 0.31, and 0.40 mg mL–1, respectively.  Flavonoids from tartary buckwheat seedlings may exhibit a common mechanism with phenolic compounds, involving the blockage of the reaction of oxygen with PPO leading to the inhibition of the enzymes involved in browning.  Based on these results, extracts of tartary buckwheat seedlings can be used as potent natural inhibitors.
Keywords:  tartary buckwheat        natural inhibitor        flavonoid compounds        polyphenol oxidase        potato  
Received: 20 August 2018   Accepted:
Fund: This study was supported by the Ph D Programs Foundation of Guizhou Province ([2017]1180), the Youth Fund from Guizhou Academy of Agricultural Science, China ([2017]026), and the Scientific and Technical Support Programs of Guizhou Province, China ([2017]2543).
Corresponding Authors:  Correspondence LIU Hui, Tel/Fax: +86-851-83760332, E-mail:   
About author:  LI Jun, E-mail:;

Cite this article: 

LI Jun, WANG Hui, LU Yang, MAO Tang-fen, XIONG Jiang, HE Sheng-ling, LIU Hui . 2019. Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.). Journal of Integrative Agriculture, 18(9): 2173-2182.

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