Contents of gamma-aminobutyric acid (GABA) in potatoes [Solanum tuberosum] and processed potato products
2006
Nakamura, K.(Calbee Foods Co. Ltd., Saitama (Japan)) | Nara, K. | Noguchi, T. | Ohshiro, T. | Koga, H.
The contents of gamma-aminobutyric acid (GABA) in potatoes (Solanum tuberosum L.) and in processed potato products on the market were studied. In 22 varieties of potato, the total content of free amino acids and GABA content were found to vary from 239 to 819 mg/100 g FW and from 16 to 61 mg/100 g FW, respectively. There was also a positive correlation (r=0.8048) between the total content of free amino acids and GABA content in the "Toyoshiro" variety that is always used in processed foods. The amount of GABA accounted for about 7 to 8% of the total amount of free amino acids. From analysis of the GABA contents of food products made from potatoes, about 61 mg of GABA was found in 100 g FW of a product made only from potatoes, about 20 mg was found in 100 g FW of a product made mainly from potatoes with mixed flour, and only a few mg was found in a product containing no potato. It was thus shown that the GABA content in processed potato products increases as the potato content increases. These results suggest that GABA can be ingested, for various purposes, by consumption of potatoes and food products made from potatoes.
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