Phenolic compounds in the potato and its byproducts: An overview

Hazal Akyol, Ylenia Riciputi, Esra Capanoglu, Maria Fiorenza Caboni*, Vito Verardo

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

225 Citations (Scopus)

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.

Original languageEnglish
Article number835
JournalInternational Journal of Molecular Sciences
Volume17
Issue number6
DOIs
Publication statusPublished - Jun 2016

Bibliographical note

Publisher Copyright:
© 2016 by the authors; licensee MDPI, Basel, Switzerland.

Keywords

  • Health effects
  • Phenolic compounds
  • Potato
  • Solanum tuberosum

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