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

References

• Abebaw, G. (2020). Review on: Its potentials and application of potato peel (waste). Journal of Aquaculture & Livestock Production, 1(1), 1–4. https://doi.org/10.47363/jalp/2020(1)104
   Google Scholar
• Akter, M., Anjum, N., Roy, F., Yasmin, S., Sohany, M., & Mahomud, M. S. (2023). Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake. Journal of Agriculture and Food Research, 11, 100508. https://doi.org/10.1016/j.jafr.2023.100508
   Google Scholar
• Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M., & Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: An overview. International Journal of Molecular Sciences, 17(6), 835. https://doi.org/10.3390/ijms17060835
   PubMed Web of Science ®Google Scholar
• Al-Weshahy, A., El-Nokety, M., Bakhete, M., & Rao, V. (2013). Effect of storage on antioxidant activity of freeze-dried potato peels. Food Research International, 50(2), 507–512. https://doi.org/10.1016/j.foodres.2010.12.014
   Web of Science ®Google Scholar
• Al-Weshahy, A., & Rao, V. A. (2012). Potato peel as a source of important phytochemical antioxidant nutraceuticals and their role in human health - A review. In Phytochemicals as nutraceuticals - Global approaches to their role in nutrition and health (pp. 207–224). InTech. https://doi.org/10.5772/30459
   Google Scholar
• Alara, O. R., Abdurahman, N. H., & Ukaegbu, C. I. (2021). Extraction of phenolic compounds: A review. Current Research in Food Science, 4(March), 200–214. https://doi.org/10.1016/j.crfs.2021.03.011
   PubMedGoogle Scholar
• Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods, 5(2), 590–600. https://doi.org/10.1016/j.jff.2012.11.019
   Web of Science ®Google Scholar
• Alves-Filho, E. G., Sousa, V. M., Ribeiro, P. R. V., Rodrigues, S., de Brito, E. S., Tiwari, B. K., & Fernandes, F. A. N. (2018). Single-stage ultrasound-assisted process to extract and convert α-solanine and α-chaconine from potato peels into β-solanine and β-chaconine. Biomass Conversion and Biorefinery, 8(3), 689–697. https://doi.org/10.1007/s13399-018-0317-7
   Web of Science ®Google Scholar
• Amado, I. R., Franco, D., Sánchez, M., Zapata, C., & Vázquez, J. A. (2014). Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chemistry, 165, 290–299. https://doi.org/10.1016/j.foodchem.2014.05.103
   PubMed Web of Science ®Google Scholar
• Ampofo, J., & Ngadi, M. (2022). Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry. Ultrasonics Sonochemistry, 84(November 2021), 105955. https://doi.org/10.1016/j.ultsonch.2022.105955
   PubMedGoogle Scholar
• An, Y., Lu, W., Li, W., Pan, L., Lu, M., Cesarino, I., Li, Z., & Zeng, W. (2022). Dietary fiber in plant cell walls-the healthy carbohydrates. Food Quality and Safety, 6(December 2021), 1–17. https://doi.org/10.1093/fqsafe/fyab037
   Google Scholar
• Apel, C., Lyng, J. G., Papoutsis, K., Harrison, S. M., & Brunton, N. P. (2020). Screening the effect of different extraction methods (ultrasound-assisted extraction and solid–liquid extraction) on the recovery of glycoalkaloids from potato peels: Optimisation of the extraction conditions using chemometric tools. Food and Bioproducts Processing, 119, 277–286. https://doi.org/10.1016/j.fbp.2019.06.018
   Web of Science ®Google Scholar
• Arun, K. B., Chandran, J., Dhanya, R., Krishna, P., Jayamurthy, P., & Nisha, P. (2015). A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato. Food Bioscience, 9, 36–46. https://doi.org/10.1016/j.fbio.2014.10.003
   Web of Science ®Google Scholar
• Azizi, A. F., Sethi, S., Joshi, A., & Arora, B. (2021). Utilisation of potato peel in fabricated potato snack. Potato Research, 64(4), 587–599. https://doi.org/10.1007/s11540-021-09492-2
   Web of Science ®Google Scholar
• Badr, S. A., & El-Waseif, M. A. (2018). Effect of dietary fiber in potato peels powder addition as fat replacer on quality characteristics and energy value of beef meatballs. Journal of Biological Chemistry and Environmental Sciences, 13(1), 145–160.
   Google Scholar
• Bellumori, M., Silva, N. A. C., Vilca, L., Andrenelli, L., Cecchi, L., Innocenti, M., Balli, D., & Mulinacci, N. (2020). A study on the biodiversity of pigmented Andean potatoes: Nutritional profile and phenolic composition. Molecules, 25(14), 3169. https://doi.org/10.3390/molecules25143169
   PubMed Web of Science ®Google Scholar
• Ben Jeddou, K., Bouaziz, F., Zouari Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri Ellouz, O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry, 217, 668–677. https://doi.org/10.1016/j.foodchem.2016.08.081
   PubMed Web of Science ®Google Scholar
• Benavides, R., Revelo, Y. A., Osorio, O., & Arango, O. (2020). Extracción asistida con ultrasonido de compuestos fenólicos de dos variedades de papas (Solanum phureja) nativas andinas y evaluación de su actividad antioxidante Ultrasound-assisted extraction of phenolic compounds from two varieties of an Andean nativ. Información tecnológica, 31(5), 43–50. https://doi.org/10.4067/S0718-07642020000500043
   Google Scholar
• Benkeblia, N. (2020). Potato glycoalkaloids: Occurrence, biological activities and extraction for biovalorisation – A review. International Journal of Food Science & Technology, 55(6), 2305–2313. https://doi.org/10.1111/ijfs.14330
   Web of Science ®Google Scholar
• Bocker, R., & Silva, E. K. (2022). Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices. Food Chemistry: X, 15(October 2021), 100398. https://doi.org/10.1016/j.fochx.2022.100398
   PubMedGoogle Scholar
• Brahmi, F., Mateos-Aparicio, I., Garcia-Alonso, A., Abaci, N., Saoudi, S., Smail Benazzouz, L., Guemghar-Haddadi, H., Madani, K., & Boulekbache-Makhlouf, L. (2022). Optimization of conventional extraction parameters for recovering phenolic compounds from potato (Solanum tuberosum L.) peels and their application as an antioxidant in yogurt formulation. Antioxidants, 11(7), 1401. https://doi.org/10.3390/antiox11071401
   Web of Science ®Google Scholar
• Bvenura, C., Witbooi, H., & Kambizi, L. (2022). Pigmented potatoes: A potential panacea for food and nutrition security and health? Foods, 11(2), 175. https://doi.org/10.3390/foods11020175
   PubMed Web of Science ®Google Scholar
• Calliope, S. R., Lobo, M. O., & Sammán, N. C. (2018). Biodiversity of Andean potatoes: Morphological, nutritional and functional characterization. Food Chemistry, 238, 42–50. https://doi.org/10.1016/j.foodchem.2016.12.074
   PubMed Web of Science ®Google Scholar
• Cardoso, L. C., Serrano, C. M., Quintero, E. T., López, C. P., Antezana, R. M., & De La Ossa, E. J. M. (2013). High pressure extraction of antioxidants from Solanum stenotomun peel. Molecules, 18(3), 3137–3151. https://doi.org/10.3390/molecules18033137
   PubMed Web of Science ®Google Scholar
• Chaves Morillo, D., Bolaños Patiño, V., Bucheli Jurado, M., & Osorio Mora, O. (2016). Microwave-assisted extraction of antioxidants compounds from potato peel (Solanum tuberosum). Vitae, 23(1), S635–639.
   Google Scholar
• Choi, S. H., Kozukue, N., Kim, H. J., & Friedman, M. (2016). Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, of potato tubers, peels, and cortexes (pulps). Journal of Food Composition & Analysis, 50, 77–87. https://doi.org/10.1016/j.jfca.2016.05.011
   Web of Science ®Google Scholar
• CIP. (2020). Potato facts and pictures. https://cipotato.org/potato/potato-facts-and-figures/
   Google Scholar
• CIP. (2023). Papa - Datos y cifras de la papa. https://cipotato.org/es/potato/
   Google Scholar
• Crawford, L. M., Kahlon, T. S., Wang, S. C., & Friedman, M. (2019). Acrylamide content of experimental flatbreads prepared from potato, quinoa, and wheat flours with added fruit and vegetable peels and mushroom powders. Foods, 8(7), 5–7. https://doi.org/10.3390/foods8070228
   Web of Science ®Google Scholar
• Curti, E., Carini, E., Diantom, A., & Vittadini, E. (2016). The use of potato fibre to improve bread physico-chemical properties during storage. Food Chemistry, 195, 64–70. https://doi.org/10.1016/j.foodchem.2015.03.092
   PubMed Web of Science ®Google Scholar
• De Andrade Lima, M., Andreou, R., Charalampopoulos, D., & Chatzifragkou, A. (2021). Supercritical carbon dioxide extraction of phenolic compounds from potato (Solanum tuberosum) peels. Applied Sciences, 11(8), 3410. https://doi.org/10.3390/app11083410
   Google Scholar
• De Andrade Lima, M., Charalampopoulos, D., & Chatzifragkou, A. (2018, July 2017). Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids, 133, 94–102. https://doi.org/10.1016/j.supflu.2017.09.028
   Web of Science ®Google Scholar
• Diantom, A., Boukid, F., Carini, E., Curti, E., & Vittadini, E. (2020). Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? Food Hydrocolloids, 101, 105508. https://doi.org/10.1016/j.foodhyd.2019.105508
   Web of Science ®Google Scholar
• Dong, Y., Hao, L., Shi, Z., Fang, K., Yu, H., Zang, G., Fan, T., Han, C., & Yang, D. -H. (2022). Solasonine induces apoptosis and inhibits proliferation of bladder cancer cells by suppressing NRP1 expression. Journal of Oncology, 2022, 1–15. https://doi.org/10.1155/2022/7261486
   Web of Science ®Google Scholar
• Durmaz, A., & Yuksel, F. (2021). Deep fried wheat chips added with potato peel flour—Effect on quality parameters. Quality Assurance and Safety of Crops & Foods, 13(1), 115–124. https://doi.org/10.15586/qas.v13i1.844
   Web of Science ®Google Scholar
• Dusuki, N. J. S., Abu Bakar, M. F., Abu Bakar, F. I., Ismail, N. A., & Azman, M. I. (2020). Proximate composition and antioxidant potential of selected tubers peel. Food Research, 4(1), 121–126. https://doi.org/10.26656/fr.2017.4(1).178
   Google Scholar
• Ebringerová, A., & Hromádková, Z. (2010). An overview on the application of ultrasound in extraction, separation and purification of plant polysaccharides. Central European Journal of Chemistry, 8(2), 243–257. https://doi.org/10.2478/s11532-010-0006-2
   Google Scholar
• Eraso-Grisales, S., Mejía-España, D., & Hurtado Benavides, A. (2019). Extracción de glicoalcaloides de papa nativa (Solanum phureja) variedad ratona morada con líquidos presurizados. Revista Colombiana de Ciencias Químico-Farmacéuticas, 48(1), 181–197. https://doi.org/10.15446/rcciquifa.v48n1.80074
   Google Scholar
• Espíndola, K. M. M., Ferreira, R. G., Narvaez, L. E. M., Silva Rosario, A. C. R., da Silva, A. H. M., Silva, A. G. B., Vieira, A. P. O., & Monteiro, M. C. (2019). Chemical and pharmacological aspects of caffeic acid and its activity in hepatocarcinoma. Frontiers in Oncology, 9, 9. https://doi.org/10.3389/fonc.2019.00541
   PubMed Web of Science ®Google Scholar
• European Food Safety Authority (EFSA). (2020). Outcome of a public consultation on the draft risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products. EFSA Supporting Publications, 17(8). https://doi.org/10.2903/sp.efsa.2020.EN-1905
   Google Scholar
• Forni, C., Rossi, M., Borromeo, I., Feriotto, G., Platamone, G., Tabolacci, C., Mischiati, C., & Beninati, S. (2021). Flavonoids: A myth or a reality for cancer therapy? Molecules, 26(12), 3583. https://doi.org/10.3390/molecules26123583
   PubMed Web of Science ®Google Scholar
• Fradinho, P., Oliveira, A., Domínguez, H., Torres, M. D., Sousa, I., & Raymundo, A. (2020). Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract. Innovative Food Science & Emerging Technologies, 63, 102374. https://doi.org/10.1016/j.ifset.2020.102374
   Web of Science ®Google Scholar
• Franco, D., Pateiro, M., Rodríguez Amado, I., López Pedrouso, M., Zapata, C., Vázquez, J. A., & Lorenzo, J. M. (2016). Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation. European Journal of Lipid Science & Technology, 118(12), 1891–1902. https://doi.org/10.1002/ejlt.201500419
   Web of Science ®Google Scholar
• Friedman, M. (2006). Potato glycoalkaloids and metabolites: Roles in the plant and in the diet. Journal of Agricultural & Food Chemistry, 54(23), 8655–8681. https://doi.org/10.1021/jf061471t
   PubMed Web of Science ®Google Scholar
• Friedman, M., Kozukue, N., Kim, H. J., Choi, S. H., & Mizuno, M. (2017). Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes. Journal of Food Composition & Analysis, 62(March), 69–75. https://doi.org/10.1016/j.jfca.2017.04.019
   Google Scholar
• Frontuto, D., Carullo, D., Harrison, S. M., Brunton, N. P., Ferrari, G., Lyng, J. G., & Pataro, G. (2019). Optimization of pulsed electric fields-assisted extraction of polyphenols from potato peels using response surface methodology. Food and Bioprocess Technology, 12(10), 1708–1720. https://doi.org/10.1007/s11947-019-02320-z
   Web of Science ®Google Scholar
• Gaudino, E. C., Colletti, A., Grillo, G., Tabasso, S., & Cravotto, G. (2020). Emerging processing technologies for the recovery of valuable bioactive compounds from potato peels. Foods, 9(11), 1–19. https://doi.org/10.3390/foods9111598
   Web of Science ®Google Scholar
• Gebrechristos, H. Y., Ma, X., Xiao, F., He, Y., Zheng, S., Oyungerel, G., & Chen, W. (2020). Potato peel extracts as an antimicrobial and potential antioxidant in active edible film. Food Science and Nutrition, 8(12), 6338–6345. https://doi.org/10.1002/fsn3.1119
   Google Scholar
• Gil-Martín, E., Forbes-Hernández, T., Romero, A., Cianciosi, D., Giampieri, F., & Battino, M. (2022). Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chemistry, 378, 131918. https://doi.org/10.1016/j.foodchem.2021.131918
   PubMed Web of Science ®Google Scholar
• Gu, T., Yuan, W., Li, C., Chen, Z., Wen, Y., Zheng, Q., Yang, Q., Xiong, X., & Yuan, A. (2021). α-Solanine inhibits proliferation, invasion, and migration, and induces apoptosis in human choriocarcinoma JEG-3 cells in vitro and in vivo. Toxins, 13(3), 210. https://doi.org/10.3390/TOXINS13030210
   PubMed Web of Science ®Google Scholar
• He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1–10. https://doi.org/10.1016/j.fshw.2021.07.001
   Google Scholar
• Hossain, M. B., Aguiló-Aguayo, I., Lyng, J. G., Brunton, N. P., & Rai, D. K. (2015). Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels. Innovative Food Science & Emerging Technologies, 29, 9–14. https://doi.org/10.1016/j.ifset.2014.10.014
   Web of Science ®Google Scholar
• Hossain, M. B., Rawson, A., Aguiló-Aguayo, I., Brunton, N. P., & Rai, D. K. (2015). Recovery of steroidal alkaloids from potato peels using pressurized liquid extraction. Molecules, 20(5), 8560–8573. https://doi.org/10.3390/molecules20058560
   PubMed Web of Science ®Google Scholar
• Hossain, M. B., Tiwari, B. K., Gangopadhyay, N., O’Donnell, C. P., Brunton, N. P., & Rai, D. K. (2014). Ultrasonic extraction of steroidal alkaloids from potato peel waste. Ultrasonics Sonochemistry, 21(4), 1470–1476. https://doi.org/10.1016/j.ultsonch.2014.01.023
   PubMed Web of Science ®Google Scholar
• Jacinto, G., Stieven, A., Maciel, M. J., & de Souza, C. F. V. (2020). Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads. Brazilian Journal of Food Technology, 23. https://doi.org/10.1590/1981-6723.16919
   Google Scholar
• Javed, A., Ahmad, A., Tahir, A., Shabbir, U., Nouman, M., & Hameed, A. (2019). Potato peel waste—Its nutraceutical, industrial and biotechnological applacations. AIMS Agriculture and Food, 4(3), 807–823. https://doi.org/10.3934/agrfood.2019.3.807
   Web of Science ®Google Scholar
• Jiang, T., Mao, Y., Sui, L., Yang, N., Li, S., Zhu, Z., Wang, C., Yin, S., He, J., & He, Y. (2019). Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH. Food Chemistry, 274, 460–470. https://doi.org/10.1016/j.foodchem.2018.07.141
   PubMed Web of Science ®Google Scholar
• Jiang, Z., Chen, J., Ge, Y., Chen, Z., Cheng, L., & Xu, L. (2018). Optimization of extraction of flavonoids from potato peel and research on its antioxidant activity. Journal of the Chinese Cereals and Oils Association, 33(8), 69–74.
   Google Scholar
• Jiménez, M. E., Rossi, A. M., & Sammán, N. C. (2009). Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes. Journal of Food Composition & Analysis, 22(6), 613–616. https://doi.org/10.1016/j.jfca.2008.08.004
   Web of Science ®Google Scholar
• Jin, C. Y., Liu, H., Xu, D., Zeng, F. K., Zhao, Y. C., Zhang, H., & Liu, G. (2018). Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China. Food Science and Human Wellness, 7(2), 156–162. https://doi.org/10.1016/j.fshw.2018.02.001
   Google Scholar
• Joshi, A., Sethi, S., Arora, B., Azizi, A. F., & Thippeswamy, B. (2020). Potato peel composition and utilization. Potato, 229–245. https://doi.org/10.1007/978-981-15-7662-1_13
   Google Scholar
• Kapadia, P., Newell, A. S., Cunningham, J., Roberts, M. R., & Hardy, J. G. (2022). Extraction of high-value chemicals from plants for technical and medical applications. International Journal of Molecular Sciences, 23(18), 10334. https://doi.org/10.3390/ijms231810334
   PubMed Web of Science ®Google Scholar
• Khadhraoui, B., Ummat, V., Tiwari, B. K., Fabiano-Tixier, A. S., & Chemat, F. (2021). Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. Ultrasonics Sonochemistry, 76, 105625. https://doi.org/10.1016/j.ultsonch.2021.105625
   PubMed Web of Science ®Google Scholar
• Kim, H. S., Ko, M. J., Park, C. H., & Chung, M. S. (2022). Application of pulsed electric field as a pre-treatment for subcritical water extraction of quercetin from onion skin. Foods, 11(8), 1069. https://doi.org/10.3390/foods11081069
   PubMed Web of Science ®Google Scholar
• Kim, J., Soh, S. Y., Bae, H., & Nam, S. Y. (2019). Antioxidant and phenolic contents in potatoes (Solanum tuberosum L.) and micropropagated potatoes. Applied Biological Chemistry, 62(1). https://doi.org/10.1186/s13765-019-0422-8
   Google Scholar
• King, J. W., Mohamed, A., Taylor, S. L., Mebrahtu, T., & Paul, C. (2001). Supercritical fluid extraction of Vernonia galamensis seeds. Industrial Crops and Products, 14(3), 241–249. https://doi.org/10.1016/S0926-6690(01)00089-9
   Web of Science ®Google Scholar
• Kumar, R., Sharma, A., Iqbal, M. S., & Srivastava, J. K. (2020). Therapeutic promises of chlorogenic acid with special emphasis on its anti-obesity property. Current Molecular Pharmacology, 13(1), 7–16. https://doi.org/10.2174/1874467212666190716145210
   PubMed Web of Science ®Google Scholar
• Kumari, B., Tiwari, B. K., Hossain, M. B., Rai, D. K., & Brunton, N. P. (2017). Ultrasound-assisted extraction of polyphenols from potato peels: Profiling and kinetic modelling. International Journal of Food Science & Technology, 52(6), 1432–1439. https://doi.org/10.1111/ijfs.13404
   Web of Science ®Google Scholar
• Lachman, J., & Hamouz, K. (2005). Red and purple coloured potatoes as a significant antioxidant source in human nutrition - A review. Plant, Soil & Environment, 51(11), 477–482. https://doi.org/10.17221/3620-pse
   Web of Science ®Google Scholar
• Lakka, A., Lalas, S., & Makris, D. P. (2020). Development of a low-temperature and high-performance green extraction process for the recovery of polyphenolic phytochemicals from waste potato peels using hydroxypropyl β-cyclodextrin. Applied Sciences (Switzerland), 10(10), 3611. https://doi.org/10.3390/app10103611
   Web of Science ®Google Scholar
• Lee, K. G., Lee, S. G., Lee, H. H., Lee, H. J., Shin, J. S., Kim, N. J., An, H. J., Nam, J. H., Jang, D. S., & Lee, K. T. (2015). α-Chaconine isolated from a Solanum tuberosum L. cv Jayoung suppresses lipopolysaccharide-induced pro-inflammatory mediators via AP-1 inactivation in RAW 264.7 macrophages and protects mice from endotoxin shock. Chemico-Biological Interactions, 235, 85–94. https://doi.org/10.1016/j.cbi.2015.04.015
   PubMed Web of Science ®Google Scholar
• Lefebvre, T., Destandau, E., & Lesellier, E. (2021). Selective extraction of bioactive compounds from plants using recent extraction techniques: A review. Journal of Chromatography A, 1635, 461770. https://doi.org/10.1016/j.chroma.2020.461770
   PubMed Web of Science ®Google Scholar
• Li, C. L., Yu, S. Y., & Lu, Y. (2019). Study on extraction of dietary fiber from potato peel by acid-base chemical method. IOP Conference Series: Earth & Environmental Science, 267(5), 052028. https://doi.org/10.1088/1755-1315/267/5/052028
   Google Scholar
• Li, H., Li, M., Fan, Y., Liu, Y., & Qin, S. (2023). Antifungal activity of potato glycoalkaloids and its potential to control severity of dry rot caused by Fusarium sulphureum. Crop Science, 63(2), 801–811. https://doi.org/10.1002/csc2.20874
   Web of Science ®Google Scholar
• Li, T., Chen, N., Chen, Y., He, B., & Zhou, Z. (2022). Solasonine induces apoptosis of the SGC‐7901 human gastric cancer cell line in vitro via the mitochondria‐mediated pathway. Journal of Cellular and Molecular Medicine, 26(12), 3387–3395. https://doi.org/10.1111/jcmm.17343
   PubMed Web of Science ®Google Scholar
• Lopes, J., Gonçalves, I., Nunes, C., Teixeira, B., Mendes, R., Ferreira, P., & Coimbra, M. A. (2021). Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets. Food Packaging and Shelf Life, 28(December 2020), 100644. https://doi.org/10.1016/j.fpsl.2021.100644
   Google Scholar
• Ma, Q., Ma, Z., Wang, W., Mu, J., Liu, Y., Wang, J., Stipkovits, L., Hui, X., Wu, G., & Sun, J. (2022). The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue. Lwt, 153(September 2021), 112511. https://doi.org/10.1016/j.lwt.2021.112511
   Google Scholar
• Ma, Y., Zhao, H., Ma, Q., Cheng, D., Zhang, Y., Wang, W., Wang, J., & Sun, J. (2022). Development of chitosan/potato peel polyphenols nanoparticles driven extended-release antioxidant films based on potato starch. Food Packaging and Shelf Life, 31(November 2021), 100793. https://doi.org/10.1016/j.fpsl.2021.100793
   Google Scholar
• Makori, S. I., Mu, T. H., & Sun, H. N. (2022). Profiling of polyphenols, flavonoids and anthocyanins in potato peel and flesh from four potato varieties. Potato Research, 65(1), 193–208. https://doi.org/10.1007/s11540-021-09516-x
   Web of Science ®Google Scholar
• Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004). Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition, 79(5), 727–747. https://doi.org/10.1093/ajcn/79.5.727
   PubMed Web of Science ®Google Scholar
• Martínez-Inda, B., Esparza, I., Moler, J. A., Jiménez-Moreno, N., & Ancín-Azpilicueta, C. (2023). Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action. Journal of Environmental Management, 325, 116460. https://doi.org/10.1016/j.jenvman.2022.116460
   PubMed Web of Science ®Google Scholar
• Maxwell, O. I., Chinwuba, U. B., & Onyebuchukwu, M. G. (2019). Protein enrichment of potato peels using saccharomyces cerevisiae via solid-state fermentation process. Advances in Chemical Engineering and Science, 09(01), 99–108. https://doi.org/10.4236/aces.2019.91008
   Google Scholar
• Namir, M., Iskander, A., Alyamani, A., Sayed-Ahmed, E., Saad, A., Elsahy, K., El-Tarabily, K., & Conte-Junior, C. (2022). Upgrading common wheat pasta by fiber-rich fraction of potato peel byproduct at different particle sizes: Effects on physicochemical, thermal, and sensory properties. Molecules, 27(9), 2868. https://doi.org/10.3390/molecules27092868
   PubMed Web of Science ®Google Scholar
• Navarre, D. A., Goyer, A., & Shakya, R. (2009). Nutritional value of potatoes: vitamin, phytonutrient, and mineral content. In Advances in potato chemistry and technology ( First Edit, pp. 395–424). Elsevier. https://doi.org/10.1016/B978-0-12-374349-7.00014-3
   Google Scholar
• Naviglio, D., Scarano, P., Ciaravolo, M., & Gallo, M. (2019). Rapid solid-liquid dynamic extraction (RSLDE): A powerful and greener alternative to the latest solid-liquid extraction techniques. Foods, 8(7), 1–22. https://doi.org/10.3390/foods8070245
   Web of Science ®Google Scholar
• Oertel, A., Matros, A., Hartmann, A., Arapitsas, P., Dehmer, K. J., Martens, S., & Mock, H. -P. (2017). Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols. Planta, 246(2), 281–297. https://doi.org/10.1007/s00425-017-2718-4
   PubMed Web of Science ®Google Scholar
• Pagano, I., Campone, L., Celano, R., Piccinelli, A. L., & Rastrelli, L. (2021). Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. Journal of Chromatography A, 1651, 462295. https://doi.org/10.1016/j.chroma.2021.462295
   PubMed Web of Science ®Google Scholar
• Pai, S., Hebbar, A., & Selvaraj, S. (2022). A critical look at challenges and future scopes of bioactive compounds and their incorporations in the food, energy, and pharmaceutical sector. Environmental Science & Pollution Research, 29(24), 35518–35541. https://doi.org/10.1007/s11356-022-19423-4
   PubMed Web of Science ®Google Scholar
• Palos-Hernández, A., Gutiérrez Fernández, M. Y., Escuadra Burrieza, J., Pérez-Iglesias, J. L., & González-Paramás, A. M. (2022). Obtaining green extracts rich in phenolic compounds from underexploited food by-products using natural deep eutectic solvents. Opportunities and challenges. Sustainable Chemistry and Pharmacy, 29(February), 100773. https://doi.org/10.1016/j.scp.2022.100773
   Google Scholar
• Pathania, S., & Kaur, N. (2022). Utilization of fruits and vegetable by-products for isolation of dietary fibres and its potential application as functional ingredients. Bioactive Carbohydrates & Dietary Fibre, 27(February 2021), 100295. https://doi.org/10.1016/j.bcdf.2021.100295
   Google Scholar
• Pattnaik, M., Pandey, P., Martin, G. J. O., Mishra, H. N., & Ashokkumar, M. (2021). Innovative technologies for extraction and microencapsulation of bioactives from plant-based food waste and their applications in functional food development. Foods, 10(2), 1–30. https://doi.org/10.3390/foods10020279
   Web of Science ®Google Scholar
• Peña, C. B., & Restrepo, L. P. (2013). Compuestos fenólicos y carotenoides en la papa : revisión. Actualización En Nutrición, 14(1), 25–32.
   Google Scholar
• Peterson, J., & Dwyer, J. (1998). Taxonomic classification helps identify flavonoid-containing foods on a semiquantitative food frequency questionnaire. Journal of the American Dietetic Association, 98(6), 677–685. https://doi.org/10.1016/S0002-8223(98)00153-9
   PubMedGoogle Scholar
• Popoola-Akinola, O. O., Raji, T. J., & Olawoye, B. (2022). Lignocellulose, dietary fibre, inulin and their potential application in food. Heliyon, 8(8), e10459. https://doi.org/10.1016/j.heliyon.2022.e10459
   PubMed Web of Science ®Google Scholar
• Procentese, A., Raganati, F., Olivieri, G., Russo, M. E., Rehmann, L., & Marzocchella, A. (2018). Deep eutectic solvents pretreatment of agro-industrial food waste. Biotechnology for Biofuels, 11 (1). https://doi.org/10.1186/s13068-018-1034-y
   PubMedGoogle Scholar
• Rasheed, H., Ahmad, D., & Bao, J. (2022). Genetic diversity and health properties of polyphenols in potato. Antioxidants, 11(4), 603. https://doi.org/10.3390/antiox11040603
   Web of Science ®Google Scholar
• Rezende, E. S. V., Lima, G. C., & Naves, M. M. V. (2021). Dietary fibers as beneficial microbiota modulators: A proposal classification by prebiotic categories. Nutrition, 89, 111217. https://doi.org/10.1016/j.nut.2021.111217
   PubMed Web of Science ®Google Scholar
• Rifna, E. J., Misra, N. N., & Dwivedi, M. (2021). Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review. Critical Reviews in Food Science and Nutrition, 1–34. https://doi.org/10.1080/10408398.2021.1952923
   Google Scholar
• Rodriguez de Sotillo, D. V., Hadley, M., & Sotillo, J. E. (2006). Insulin receptor exon 11± is expressed in Zucker (fa/fa) rats, and chlorogenic acid modifies their plasma insulin and liver protein and DNA. The Journal of Nutritional Biochemistry, 17(1), 63–71. https://doi.org/10.1016/j.jnutbio.2005.06.004
   PubMed Web of Science ®Google Scholar
• Rodríguez-Martínez, B., Gullón, B., & Yáñez, R. (2021). Identification and recovery of valuable bioactive compounds from potato peels: A comprehensive review. Antioxidants, 10(10), 1–18. https://doi.org/10.3390/antiox10101630
   Web of Science ®Google Scholar
• Rommi, K., Rahikainen, J., Vartiainen, J., Holopainen, U., Lahtinen, P., Honkapää, K., & Lantto, R. (2016). Potato peeling costreams as raw materials for biopolymer film preparation. Journal of Applied Polymer Science, 133(5). https://doi.org/10.1002/app.42862
   Web of Science ®Google Scholar
• Rytel, E., Tajner-Czopek, A., Kita, A., Tkaczyńska, A., Kucharska, A. Z., & Sokół-Łętowska, A. (2021). The influence of the production process on the anthocyanin content and composition in dried potato cubes, chips, and French fries made from red-fleshed potatoes. Applied Sciences (Switzerland), 11(3), 1–11. https://doi.org/10.3390/app11031104
   Web of Science ®Google Scholar
• Sabeena Farvin, K. H., Grejsen, H. D., & Jacobsen, C. (2012). Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (trachurus trachurus): Effect on lipid and protein oxidation. Food Chemistry, 131(3), 843–851. https://doi.org/10.1016/j.foodchem.2011.09.056
   Web of Science ®Google Scholar
• Saeed, A., Shabbir, A., & Khan, A. (2022). Stabilization of sunflower oil by using potato peel extract as a natural antioxidant. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-022-02696-7
   Web of Science ®Google Scholar
• Samotyja, U. (2019). Potato peel as a sustainable resource of natural antioxidants for the food industry. Potato Research, 62(4), 435–451. https://doi.org/10.1007/s11540-019-9419-2
   Web of Science ®Google Scholar
• Sampaio, S. L., Lonchamp, J., Dias, M. I., Liddle, C., Petropoulos, S. A., Glamočlija, J., Alexopoulos, A., Santos-Buelga, C., Ferreira, I. C. F. R., & Barros, L. (2021). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry, 342(November 2020), 128526. https://doi.org/10.1016/j.foodchem.2020.128526
   PubMedGoogle Scholar
• Sampaio, S. L., Petropoulos, S. A., Alexopoulos, A., Heleno, S. A., Santos-Buelga, C., Barros, L., & Ferreira, I. C. F. R. (2020). Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science & Technology, 103(July), 118–129. https://doi.org/10.1016/j.tifs.2020.07.015
   Google Scholar
• Sampaio, S. L., Petropoulos, S. A., Dias, M. I., Pereira, C., Calhelha, R. C., Fernandes, Â., Leme, C. M. M., Alexopoulos, A., Santos-Buelga, C., Ferreira, I. C. F. R., & Barros, L. (2021). Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). Food Chemistry, 363(June), 130360. https://doi.org/10.1016/j.foodchem.2021.130360
   PubMedGoogle Scholar
• Samtiya, M., Aluko, R. E., Dhewa, T., & Moreno-Rojas, J. M. (2021). Potential health benefits of plant food-derived bioactive components: An overview. Foods, 10(4), 839. https://doi.org/10.3390/foods10040839
   PubMed Web of Science ®Google Scholar
• Sengar, A. S., Thirunavookarasu, N., Choudhary, P., Naik, M., Surekha, A., Sunil, C. K., & Rawson, A. (2022). Application of power ultrasound for plant protein extraction, modification and allergen reduction – a review. Applied Food Research, 2(2), 100219. https://doi.org/10.1016/j.afres.2022.100219
   Google Scholar
• Sharma, S. K., Bansal, S., Mangal, M., Dixit, A. K., Gupta, R. K., & Mangal, A. K. (2016). Utilization of food processing by-products as dietary, functional, and novel fiber: A review. Critical Reviews in Food Science and Nutrition, 56(10), 1647–1661. https://doi.org/10.1080/10408398.2013.794327
   PubMed Web of Science ®Google Scholar
• Shen, N., Wang, T., Gan, Q., Liu, S., Wang, L., & Jin, B. (2022). Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity. In Food chemistry (Vol. 383). Elsevier Ltd. https://doi.org/10.1016/j.foodchem.2022.132531
   Google Scholar
• Shen, W., Qi, R., Zhang, J., Wang, Z., Wang, H., Hu, C., Zhao, Y., Bie, M., Wang, Y., Fu, Y., Chen, M., & Lu, D. (2012). Chlorogenic acid inhibits LPS-induced microglial activation and improves survival of dopaminergic neurons. Brain Research Bulletin, 88(5), 487–494. https://doi.org/10.1016/j.brainresbull.2012.04.010
   PubMed Web of Science ®Google Scholar
• Silva, H., & Lopes, N. M. F. (2020). Cardiovascular effects of caffeic acid and its derivatives: A comprehensive review. Frontiers in Physiology, 11. https://doi.org/10.3389/fphys.2020.595516
   Web of Science ®Google Scholar
• Silva-Beltrán, N. P., Chaidez-Quiroz, C., López-Cuevas, O., Ruiz-Cruz, S., López-Mata, M. A., Del-Toro-Sánchez, C. L., Marquez-Rios, E., & Ornelas-Paz, J. D. J. (2017). Phenolic compounds of potato peel extracts: Their antioxidant activity and protection against human enteric viruses. Journal of Microbiology and Biotechnology, 27(2), 234–241. https://doi.org/10.4014/jmb.1606.06007
   PubMed Web of Science ®Google Scholar
• Singh, A., Nair, G. R., Liplap, P., Gariepy, Y., Orsat, V., & Raghavan, V. (2014). Effect of dielectric properties of a solvent-water mixture used in microwave-assisted extraction of antioxidants from potato peels. Antioxidants, 3(1), 99–113. https://doi.org/10.3390/antiox3010099
   Google Scholar
• Singh, B., Singh, J., & Singh, J. P., Kaur, A., & Singh, N. (2020). Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities. International Journal of Food Science & Technology, 55(6), 2273–2281. https://doi.org/10.1111/ijfs.14361
   Web of Science ®Google Scholar
• Suresh, P. V., Kudre, T. G., & Johny, L. C. (2018). Sustainable valorization of seafood processing by-product/discard. In Energy, environment, and sustainability (pp. 111–139). Springer Nature. https://doi.org/10.1007/978-981-10-7431-8_7
   Google Scholar
• Tajik, N., Tajik, M., Mack, I., & Enck, P. (2017). The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: A comprehensive review of the literature. European Journal of Nutrition, 56(7), 2215–2244. https://doi.org/10.1007/s00394-017-1379-1
   PubMed Web of Science ®Google Scholar
• Thilakarathna, S., & Rupasinghe, H. (2013). Flavonoid bioavailability and attempts for bioavailability enhancement. Nutrients, 5(9), 3367–3387. https://doi.org/10.3390/nu5093367
   PubMed Web of Science ®Google Scholar
• Tierno, R., Hornero-Méndez, D., Gallardo-Guerrero, L., López-Pardo, R., & de Galarreta, J. I. R. (2015). Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. Journal of Food Composition & Analysis, 41, 58–65. https://doi.org/10.1016/j.jfca.2015.01.013
   Web of Science ®Google Scholar
• Valiñas, M. A., Lanteri, M. L., ten Have, A., & Andreu, A. B. (2017). Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena). Food Chemistry, 229, 837–846. https://doi.org/10.1016/j.foodchem.2017.02.150
   PubMed Web of Science ®Google Scholar
• Venturi, F., Bartolini, S., Sanmartin, C., Orlando, M., Taglieri, I., Macaluso, M., Lucchesini, M., Trivellini, A., Zinnai, A., & Mensuali, A. (2019). Potato peels as a source of novel green extracts suitable as antioxidant additives for fresh-cut fruits. Applied Sciences (Switzerland), 9(12), 1–14. https://doi.org/10.3390/app9122431
   Web of Science ®Google Scholar
• Villanueva Flores, R. M. (2019). Fibra dietaria: una alternativa para la alimentación. Ingeniería Industrial, 037(037), 229–242. https://doi.org/10.26439/ing.ind2019.n037.4550
   Google Scholar
• Wu, Z., Xu, H., Ma, Q., Cao, Y., Ma, J., & Ma, C. (2012). Isolation, identification and quantification of unsaturated fatty acids, amides, phenolic compounds and glycoalkaloids from potato peel. Food Chemistry, 135(4), 2425–2429. https://doi.org/10.1016/j.foodchem.2012.07.019
   PubMed Web of Science ®Google Scholar
• Xu, Q., Wang, S., Milliron, H., & Han, Q. (2022). The efficacy of phenolic compound extraction from potato peel waste. Processes, 10(11), 2326. https://doi.org/10.3390/pr10112326
   Web of Science ®Google Scholar
• Yalcin, H., & Çapar, T. D. (2017). Chapter 21 bioactive compounds of fruits and vegetables. Minimally Processed Refrigerated Fruits and Vegetables, 723–745. https://doi.org/10.1007/978-1-4939-7018-6
   Google Scholar
• Yan, X., Li, M., Chen, L., Peng, X., Que, Z., An, H., Shen, K., & Hu, B. (2020). αSolanine inhibits growth and metastatic potential of human colorectal cancer cells. Oncology Reports. https://doi.org/10.3892/or.2020.7519
   Web of Science ®Google Scholar
• Yin, L., Chen, T., Li, Y., Fu, S., Li, L., Xu, M., & Niu, Y. (2016). A comparative study on total anthocyanin content, composition of anthocyanidin, total phenolic content and antioxidant activity of pigmented potato peel and flesh. Food Science and Technology Research, 22(2), 219–226. https://doi.org/10.3136/fstr.22.219
   Web of Science ®Google Scholar
• Yusoff, I. M., Mat Taher, Z., Rahmat, Z., & Chua, L. S. (2022). A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. In Food research international (Vol. 157). Elsevier Ltd. https://doi.org/10.1016/j.foodres.2022.111268
   Google Scholar
• Zhang, H., Tian, F., Jiang, P., Qian, S., Dai, X., Ma, B., Wang, M., Dai, H., Sha, X., Yang, Z., Zhu, X., & Sun, X. (2021). Solasonine Suppresses the proliferation of acute monocytic leukemia through the activation of the AMPK/FOXO3A axis. Frontiers in Oncology, 10, 10. https://doi.org/10.3389/fonc.2020.614067
   Web of Science ®Google Scholar
• Zhivkova, V. (2021). Determination of nutritional and mineral composition of wasted peels from garlic, onion and potato. Carpathian Journal of Food Science and Technology, 13(3), 134–146. https://doi.org/10.34302/crpjfst/2021.13.3.11
   Web of Science ®Google Scholar