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Int. J. Mol. Sci. 2016, 17(6), 835; doi:10.3390/ijms17060835

Phenolic Compounds in the Potato and Its Byproducts: An Overview

1
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, Istanbul 34469, Turkey
2
Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy
3
Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy
4
Department of Chemistry and Physics (Analytical Chemistry Area) University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain
5
Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n Almería E-04120, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Ana Maria Gómez Caravaca
Received: 28 April 2016 / Revised: 17 May 2016 / Accepted: 24 May 2016 / Published: 27 May 2016
(This article belongs to the Special Issue Advances in Molecular Research of Functional and Nutraceutical Food)
View Full-Text   |   Download PDF [263 KB, uploaded 27 May 2016]

Abstract

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. View Full-Text
Keywords: Solanum tuberosum; potato; phenolic compounds; health effects Solanum tuberosum; potato; phenolic compounds; health effects
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Akyol, H.; Riciputi, Y.; Capanoglu, E.; Caboni, M.F.; Verardo, V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int. J. Mol. Sci. 2016, 17, 835.

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