Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activities

Abstract

Potato peel (PP), a by-product of food processing industry, comprising 6-10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal-related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato-based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.

Luminescent Silk Fibroin with Organotin Compounds from Amino Acid Schiff Bases – Microwave‐Assisted Synthesis, Chemo‐Optical Characterization, Cytotoxicity, and Confocal Microscopy

“…An enormous curiosity about organotin‐bearing Schiff bases derived from amino acids materialized owing to their structural, magnetic, and electrochemical properties as well as their potential use as models of important biological systems , . Among several biological functions, organotin compounds have showed significant antibacterial, antiproliferative,[1a] antimicrobial, and DNA‐binding properties (Figure ). Another appealing property of organotin compounds derived from Schiff bass complexes is that they can act as analytical fluorescent chemosensors for the identification of metals in live cells by confocal microscopy.…”

Proximal composition, bioactive compounds and biorefinery approach in potato tubers of Solanum tuberosum Group Phureja: a review

“…Usually, these peels are eliminated as residues of potato products. Thus, there is an opportunity to take advantage of the phenolic compounds from such residues in the food or pharmaceutical industry due to their potential antioxidant capacity and functionality for human health (Singh et al , ).…”

“…The extraction methods can be those conventional ones that involve the use of large amounts of solvents (e.g. mechanical agitation and homogenisation, reflux) or the emergent ones that allow selective isolation by altering some mobile structures (including ultrasound or microwave‐assisted extraction, pressurised liquids and supercritical fluids; Priedniece et al , ; Singh et al , ). These novel methods have high efficiencies and can reduce the use of organic solvents that cause negative effects on the environment (Fritsch et al , ; Priedniece et al , ).…”

“…Subsequently, they can be purified and dried for use in the food and pharmaceutical industry. A detailed review of the parameters affecting the extraction of phenolic compounds from peel waste has been recently published by Singh et al (). Some of them are the type of solvent, temperature or processing time.…”

“…In this sense, strategies for the valorisation of those residues have been explored, and applications including the use of such wastes as a source of ingredients for the food and pharmaceutical industries and their utilisation for energy production, and animal feed have been explored (Galhano dos Santos et al , ; Gebrechristos & Chen, ; Pathak et al , ). Researchers have shown that potato processing wastes can be an important source of compounds such as proteins, starch, glycoalkaloids (Priedniece et al , ; Gebrechristos & Chen, ), dietary fibre (Schieber & Saldaña, ; Scharf et al , ) and phenolic compounds (Singh & Saldaña, ; Singh et al , , ; Wijngaard et al , ; Akyol et al , ; Kumari et al , ). Due to the valuable composition, biorefinery approaches using potato peel as biomass to convert it into an array of products by means of different paths and processing methods have been proposed (Ahokas et al , ; Fritsch et al , ; Pathak et al , ).…”