Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

Figures & data

Table 1. Proximal composition (g/100 g) of potato peels (FW) from different varieties.

Varieties	Moisture	Total carbohydrates	Proteins	Fats	Ash	Reference
Puma Makin	72.7	21.3	4.4	0.4	1.2	Bellumori et al. (2020)
Leona	76.8	18.3	3.2	0.6	1.1
Yawar Manto	74.4	21.6	3.4	0.2	1.0
Añil	66.2	29.7	2.7	0.1	1.3
Sangre de Toro	61.9	33.3	3.4	0.4	1.0
Qequrani	72.4	22.8	3.3	0.1	1.4
Spunta	82.5	12.2	2.0	0.1	0.8	Jiménez et al. (2009)
Collareja	75.9	17.8	2.5	0.1	1.2
Señorita	81.1	12.6	2.3	0.4	1.1
Imilla Negra	70.2	22.6	1.9	0.3	1.7
Imilla Colorada	73.7	20.5	2.5	0.5	1.3
Runa	74.9	19.1	1.6	0.3	0.9
N.D	84.3	9.5	2.6	0.15	0.8	Zhivkova (2021)
N.D	83.3–85.1	8.7–12.4	1.2–2.3	0.1–0.4	0.9–1.6	Javed et al. (2019)

Table 2. Phenolic acids present in peels of different potatoes varieties (mg/100 g) (DW).

PP variety	Chlorogenic acid	Caffeic acid	p-coumaric acid	Ferulic acid	Gallic acid	Reference
N.D (~)	601.3 ± 0.19	129.7 ± 0.08	3.1 ± 0.002	15.2 ± 0.01	N.D	Martínez-Inda et al. (2023)
HeiJingang	90.5 ± 0.15	69.7 ± 0.01	15.70 ± 0.04	2.9 ± 0.01	19.1 ± 0.02	Makori et al. (2022)
Shepody	43.5 ± 0.05	27.2 ± 0.01	N.D	N.D	11.2 ± 0.05
Favorita	73.8 ± 0.30	46.9 ± 0.27	N.D	N.D	17.2 ± 0.05
Kexin No. 1	61.1 ± 0.04	44.8 ± 0.96	N.D	N.D	13.3 ± 0.03
Maris Piper (~)	387	92	N.D	N.D	N.D	De Andrade Lima et al. (2021)
Spunta (~)	8.3 ± 0.54	8.9 ± 0.28	N.D	10.8 ± 3.52	N.D	Lakka et al. (2020)
Fianna	346.0 ± 2.14	332.5 ± 3.67	N.D	3.2 ± 0.05	233.5 ± 9.78	Silva-Beltrán et al. (2017)

N.D: Not determined.

Table 3. Anthocyanidins compounds present in peels of different potatoes varieties (mg/100 g) (DW).

PP variety	Petunidin	Pelargonidin	Peonidin	Malvidin	Reference
HeiJingang	32.3 ± 0.22	7.7 ± 0.03	26.1 ± 0.10	6.3 ± 0.44	Makori et al. (2022)
Shepody	0.4 ± 0.10	N.D	1.9 ± 0.0	N.D
Favorita	5.5 ± 0.01	0.2 ± 0.01	2.2 ± 0.01	N.D
Kexin No. 1	0.9 ± 0.03	N.D	2.8 ± 0.01	N.D
Puma Makin (~)	4.3 ± 0.71	N.D	3.1 ± 0.23	N.D	Bellumori et al. (2020)
Leona (~)	12.14 ± 0.36	N.D	4.5 ± 0.13	N.D
Yawar Manto (~)	N.D	6.2 ± 3.94	8.2 ± 0.2	N.D
Anil (~)	22.1 ± 0.75	N.D	5.2 ± 0.17	N.D
Sangre de Toro (~)	N.D	12.4 ± 1.8	N.D	N.D
Qequrani (~)	N.D	N.D	N.D	N.D
Rosemary (~)	N.D	27.7 ± 0.06	24.8 ± 0.4	N.D	Sampaio, Petropoulos, et al. (2021)
Red Cardinal (~)	N.D	9.9 ± 0.2	43.8 ± 0.13	N.D
Red Emmalie (~)	N.D	5.8 ± 0.06	21.2 ± 0.03	20.5 ± 0.1
Purple (~)	107.6 ± 0.6	N.D	N.D	29 ± 0.2
Kefermarkter Blaue (~)	81.8 ± 1.2	N.D	N.D	21.6 ± 5.4
UACH 0917 (~)	37.8 ± 0.41	1.6 ± 0.02	N.D	86.8 ± 0.68
Salad Blue (~)	92.9 ± 0.9	N.D	N.D	45.8 ± 0.1
Blaue aus Finnland (~)	76.2 ± 0.8	N.D	N.D	22.1 ± 0.2
Shetland Black (~)	50.3 ± 0.9	2.3 ± 0.04	45.9 ± 0.52	N.D
Violetta (~)	61.4 ± 0.41	3.9 ± 0.002	N.D	21.1 ± 0.1

N.D: Not determined.

Table 4. Concentration of glycoalkaloids (α-chaconine and α-solanine) in potato peels (DW).

Potato variety	α-chaconine (µg/g)	α-solanine (µg/g)	Total (ug/g)	Reference
Conventional gold	670 ± 130	253 ± 44	920 ± 140	Friedman et al. (2017)
Conventional red	1297 ± 56	412 ± 24	1709 ± 61	Friedman et al. (2017)
Conventional Russet	424 ± 30	215 ± 43	639 ± 52	Friedman et al. (2017)
Organic gold	2830 ± 370	750 ± 120	3580 ± 390	Friedman et al. (2017)
Organic red	610 ± 110	239 ± 34	850 ± 120	Friedman et al. (2017)
Organic Russet	1180 ± 110	374 ± 54	1550 ± 120	Friedman et al. (2017)
Shepody	5.06 ± 0.33	1.65 ± 0.94	6.71	Jin et al. (2018)
Russet Burbank	143.16 ± 1.87	231.46 ± 10.29	374.62	Jin et al. (2018)
Atlantic	51.80 ± 0.58	19.37 ± 0.46	71.17	Jin et al. (2018)
Ratona Morada	105,6 ± 0.13	107,8 ± 0.26	213,4 ± 0.24	Eraso-Grisales et al. (2019)
Rooster	324.9 ± 4.08	441.4 ± 17.8	766.3 ± 29.48	Apel et al. (2020)

Table 5. List of employed methods in the extraction of total phenolic compounds in potato peels and their obtained results.

Techniques	PP variety	Targeted compound	Extraction conditions	Result	Reference
SLE	N.D	Total phenolic compounds	Ethanol; 80% v/v; 150 min; 1 g/30 mL	~2.0 ± 8.64 mg GAE/g	Brahmi et al. (2022)
		Total flavonoids	Ethanol; 80% v/v; 150 min; 1 g/30 mL	0.2 ± 0.76 mg QE/g
	Rooster	Glycoalkaloids	Water: acetic acid: sodium metabisulphite; 76.6 min; 83.5°C	~0.7 ± 29.48 mg/g	Apel et al. (2020)
	Ratona morada	Total phenolic compounds	Acetone; 70% v/v; 15 min.	6.5 ± 25.93 mg GAE/g	Benavides et al. (2020)
			Methanol; 70% v/v; 15 min.	6.2 ± 24.52 mg GAE/g
	Curiquinga	Total phenolic compounds	Acetone; 70% v/v; 15 min.	8.7 ± 50.21 mg GAE/g	Benavides et al. (2020)
			Methanol; 70% v/v; 15 min.	8.0 ± 40.36 mg GAE/g
	Gala	Total phenolic compounds	Ethanol 96%	28.4 mg GAE/g	Samotyja (2019)
	Jazzy	Total phenolic compounds	Ethanol 96%	40.5 mg GAE/g	Samotyja (2019)
	Sumi	Total phenolic compounds	Acetone	38.9 ± 5.55 mg GAE/g	J. Kim et al. (2019)
			Methanol:water (80:20, v/v)	24.0 ± 0.66 mg GAE/g	J. Kim et al. (2019)
NADES	Bologna	Total phenolic compounds	Previous solid CO2 Cryomaceration Ethanol/water 10% v/v, 27°C	3.9 ± 0.02 mg GAE/g	Venturi et al. (2019)
	N.D	Sugar production	choline chloride – glycerol; 3 h; 1:16 w/v; 115°C	217 kt/yr (total sugars)	Procentese et al. (2018)
UAE	Rooster	Glycoalkaloids	20 min; 85°C; amplitude of 100%	~0.5 ± 24.5 mg/g	Apel et al. (2020)
	Ratona Morada	Total phenolic compounds	Acetone; 70% v/v; 154 W; 37 kHz; 50 min; 50°C	17.7 ± 27.13 mg GAE/g	Benavides et al. (2020)
	Curiquinga	Total phenolic compounds	Acetone; 70% v/v; 154 W; 37 kHz; 50 min; 50°C	19.1 ± 20.72 mg GAE/g	Benavides et al. (2020)
	Lady Claire	Total phenolic compounds	Methanol 80%; 33 kHz; 30–900 min; 30–45°C	4.2 ± 0.01 mg GAE/g	Kumari et al. (2017)
	Lady Rosetta	Total phenolic compounds	Methanol 80%; 42 kHz; 30–900 min; 30–45°C	7.6 ± 0.79 mg GAE/g	Kumari et al. (2017)
	N.D	Steroidal alkaloids	Methanol; amplitude of 61 lm; 17 min	~1.1 ± 1.02 mg/g	Hossain et al. (2014)
PLE	Ratona Morada	Glycoalkaloids	Methanol: chloroform (2:1 v/v); 1 hour; 80 bar; 80°C	2.4 mg/g	Eraso-Grisales et al. (2019)
	N.D	Steroidal alkaloids	Methanol 30–90%; 40–80°C; 1500 psi; 5 min	0.002 mg/g	Hossain, Rawson, et al. (2015)
	Pinta-Boca	Anthocyanins	Ethanol 5% v/v; pH 2.6; Flow rate 50 g/min; 100 bar; 80°C	~1000 mg anthocyanins/g	Cardoso et al. (2013)
	Pinta-Boca	Total phenolic compounds	Ethanol 5% v/v; pH 2.6; Flow rate 50 g/min; 200 bar; 80°C; 2 min.	~300 mg phenolic total/g	Cardoso et al. (2013)
SFE	Maris Piper	Total phenolic compounds	CO2; 80°C; 350 bar; MeOH 20%; flow rate 18 g/min	37% of the total phenolic acid content and 82% of the caffeic acid originally present in this matrix	De Andrade Lima et al. (2021)
	Pinta-Boca	Anthocyanins	Ethanol + CO2 (5%v/v); pH 2.6; 100 bar; 65°C	~900 mg anthocyanin/g	Cardoso et al. (2013)
PEFAE	Desiree	Total phenolic compounds	1 kV/cm and at 5 kJ/kg; ethanol 52%; 230 min; 50°C	~1.1 mg GAE/g	Frontuto et al. (2019)
	Lady Claire	Steroidal alkaloids	0.75 kV/cm; 600 μs	~1.8 mg/g	Hossain, Aguiló-Aguayo, et al. (2015)
MAE	N.D	Flavonoids	Ethanol; 70% v/v; liquid to solid 20:1; 700 E; 70°C; 25 min.	6.5 ± 0.06 mg GAE/g	Z. Jiang et al. (2018)
	Diacolcapiro	Total phenolic compounds	Ethanol; 50% v/v; sample:solvent 1:20 g/ml; 6 min.	7.6 ± 0.096 mg GAE/g	Chaves Morillo et al. (2016)
	Russet Burbank	Total phenolic compounds	Methanol 65% v/v; extract sample-solvent ratio 30% v/v; 85°C; 15 min,	3.7 mg GAE/g	A. Singh et al. (2014)

SLE: Solid liquid extraction/NADES: natural deep eutectic solvents/UAE: Ultrasound assisted extraction/PLE: Pressurized liquid extraction/SFE: Supercritical fluid extraction/PEFAE: Pulsed electric field assisted extraction/MAE: Microwave assisted extraction.

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