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neoxanthin/solanum tuberosum
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5 risultati
Identification of a novel gene coding for neoxanthin synthase from Solanum tuberosum.
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The polymerase chain reaction analysis of potato plants, transformed with capsanthin capsorubin synthase ccs, revealed the presence of a highly related gene. The cloned cDNA showed at the protein level 89.6% identity to CCS. This suggested that the novel enzyme catalyzes a mechanistically similar
Carotenoids and carotenoid esters in potatoes (Solanum tuberosum L.): new insights into an ancient vegetable.
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The carotenoid pattern of four yellow- and four white-fleshed potato cultivars (Solanum tuberosum L.), common on the German market, was investigated using HPLC and LC(APCI)-MS for identification and quantification of carotenoids. In each case, the carotenoid pattern was dominated by violaxanthin,
Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: accumulation of carotenoids mediated by xanthophyll esterification.
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The carotenoid profile of sixty potato cultivars (commercial, bred, old and native cultivars) has been characterised in order to provide information to be used in selective breeding programs directed to improve the nutritional value of this important staple food. Cultivars were segregated into three
Silencing of beta-carotene hydroxylase increases total carotenoid and beta-carotene levels in potato tubers.
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BACKGROUND
Beta-carotene is the main dietary precursor of vitamin A. Potato tubers contain low levels of carotenoids, composed mainly of the xanthophylls lutein (in the beta-epsilon branch) and violaxanthin (in the beta-beta branch). None of these carotenoids have provitamin A activity. We have
Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.
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This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content
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