Tryptophan, cystine and cysteine contents or raw and granulated potatoes: quantitative importance and nutritional value.

S. Gorinstein; Y. Shin; D. Hadziyev

Tryptophan, cystine and cysteine contents or raw and granulated potatoes: quantitative importance and nutritional value.

S. Gorinstein
, Y. Shin
, D. Hadziyev

School of Pharmacy

Research output: Contribution to journal › Article › peer-review

Abstract

Attempts to assess the tryptophan content of whole potato (Solanum tuberosum) tuber by colorimetry using glyoxylic acid-tryptophan chromophore reaction gave inflated results and the Spies W method had to be used. However, cystine + cysteine estimated by a simple colorimetric procedure using NaBH4 and Ellman's reagent was successful for raw and cooked potatoes.

Original language	English
Pages (from-to)	397–408
Journal	Nutrition Reports International
Volume	37
Issue number	2
State	Published - 1988

Cite this

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abstract = "Attempts to assess the tryptophan content of whole potato (Solanum tuberosum) tuber by colorimetry using glyoxylic acid-tryptophan chromophore reaction gave inflated results and the Spies W method had to be used. However, cystine + cysteine estimated by a simple colorimetric procedure using NaBH4 and Ellman's reagent was successful for raw and cooked potatoes.",

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AB - Attempts to assess the tryptophan content of whole potato (Solanum tuberosum) tuber by colorimetry using glyoxylic acid-tryptophan chromophore reaction gave inflated results and the Spies W method had to be used. However, cystine + cysteine estimated by a simple colorimetric procedure using NaBH4 and Ellman's reagent was successful for raw and cooked potatoes.

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Tryptophan, cystine and cysteine contents or raw and granulated potatoes: quantitative importance and nutritional value.

Abstract

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