Accumulation of phenolic compounds in the alternative plant raw materials for food

Abstract

Jerusalem artichoke, ware potatoes tubers and mulberry leaves contains biologically active materials phenolic compounds. In that case above mentioned plant’s raw material has a positive perspective for processing production of fodder, dietary and increased nutritional value foods or high quality pharmaceutical raw material. For this reason, investigations were carried out at the Institute of Agriculture and Food Sciences of Aleksandras Stulginskis University, Lithuania, in 2011-2015. The aim was to investigate the total phenolic compounds content (TPCC) in the tubers of Jerusalem artichoke (Helianthus tuberosus L.) cvs. 'Sauliai', 'Rubik', 'Albik', in the tubers of ware potatoes (Solanum tuberosus L.) cvs. 'Red Emmali', 'Blue Congo', 'Vittelotte' and in white mulberry (Morus alba L.) leaves of cvs 'Plodovaja 3' and 'Smuglianka'. The total phenolic compounds content (TPCC) mg GAE 1g-1 in the dry matter was established by the Folin-Ciocalteu colorimetric method (Gao et al., 2000). The TPCC in the tubers of tested potato cultivars varied from 2.49 to 3.50 mg GAE 1g-1 DM. The TPCC in the tubers of cv. 'Vitelotte' was significantly by 23.24% higher than that in the tubers of cv. 'Blue Congo', and as much as 36.72% higher than that in the tubers of cv. 'Red Emmalie'. TPCC in the studied mulberry leaves species varied between 13.48 to 26.88 mg GAE 1g-1 DM. Significant higher amount of phenolic compounds found in the mulberry leaves of cv 'Smuglianka'. The highest concentrations of phenolic compounds in Jerusalem artichoke tubers were estimated in cv 'Rubik' 16.69 mg GAE 1g-1, as well in 'Albik' the content of TPCC was 18% and in 'Sauliai' - 41% lower than that in the tubers of cv. ' Rubik'. Accumulation of phenolic compounds in the alternative plant raw materials for food depends on the cultivars’ genetic properties