Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Días, María Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Leme, Camila M.M.; Αλεξόπουλος, Αλέξιος; Santos‐Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian

doi:10.1016/j.foodchem.2021.130360

Cited by 29 publications

(19 citation statements)

References 39 publications

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“…Phenolic compounds are common, natural products; have anti‐tyrosinase and antioxidant activities; possess a low toxicity and a good safety level; and are widely found in hulls of fruits, vegetables and cereals (Singh, et al ., 2020; Sampaio, et al ., 2021). Soybean hulls, a type of grain hull, contain phenolic substances, dietary fibre and minerals and have been shown to have antioxidant activity (Liu, et al ., 2021a; 2021b).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Sun

Zhao

et al. 2022

Int J of Food Sci Tech

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Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the antityrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the antityrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC-MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits.

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Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Sun

Zhao

et al. 2022

Int J of Food Sci Tech

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“…Studies have shown that potato peels contain glycoalkaloids, such as α-solanine and α-chaconin, polysaccharides, the phenolic compounds quercetin and rutin, and ferulic, gallic, p-coumaric, caffeic, and chlorogenic acids [180,181], which are important precursors for steroid hormones and natural antioxidants, respectively [149]. Acylated anthocyanins were identified in the peels of red and purple potato varieties, with pelargonidin, peonidin, and malvidin being the most prominent aglycones [150].…”

Section: Potatomentioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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“…These substances are also related to the resistance of plants to these viruses . They are stored under the peel of the potato . Caffeoylquinic acids are well-known for their antioxidant, antibacterial, neuroprotective, and other activities; − therefore, the consumer should not be afraid of these substances.…”

Section: Potato Virus Diseases (Potato Virus Y and Potato Leafroll Vi...mentioning

confidence: 99%

Approved Genetically Modified Potatoes (Solanum tuberosum) for Improved Stress Resistance and Food Safety

Křížkovská

Viktorová

Lipov

2022

J. Agric. Food Chem.

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Potatoes (Solanum tuberosum) are one of the most important crops worldwide. However, its production and nutrient content are endangered by both biotic and abiotic stresses. The main yield losses are caused by pest damage (e.g., Colorado potato beetle and aphids), virus disease (e.g., Potato leafroll virus and Potato viruses Y and X), or oomycete pathogens (like Phytophthora infestans), which also significantly affect the production of antinutrients and toxic metabolites of plants. Therefore, the use of genetic engineering could be an efficient tool, not harmful to the environment, and beneficial to the consumer. In this review, we focus on the main sources of problems in the field of potato production according to approved genetic modifications, their traditional solution and positive impact of gene transfection reducing economic losses, use of insecticides, and improving the nutritional properties of potatoes. We summarize all transgenic events that have been performed on potatoes and have been approved for cultivation and/or direct use or processing as feed or food.

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Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)

Cited by 29 publications

References 39 publications

Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Approved Genetically Modified Potatoes (Solanum tuberosum) for Improved Stress Resistance and Food Safety

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