Article detail · 2016
Phenolic Compounds in the Potato and Its Byproducts: An Overview
Journal
International Journal of Molecular Sciences- Year
- 2016
- Type
- article
Data source split
- YÖKSİS venue International Journal of Molecular Sciences
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
340 citations
OpenAlex cited_by_count (cache / database)
16 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology 2018
- Effect of Climatic Conditions, and Agronomic Practices Used in Organic and Conventional Crop Production on Yield and Nutritional Composition Parameters in Potato, Cabbage, Lettuce and Onion; Results from the Long-Term NFSC-Trials 2023
- Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes 2020
- Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 +/- 1 degrees C) 2020
- Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 ± 1 °C) 2019
- Comprehensive LC‐MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions 2024
- Comprehensive LC‐MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions 2024
- Comprehensive LC‐MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions 2024
- Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study 2024
- Impacts of Pulsed Electric Fields (PEF) Pre-treatment on the Characteristics of Fried Yellow- and Purple-Fleshed Potatoes: a Chemometric-Assisted FTIR Study 2024