Nutritional and Chemical Characterization of Red and Purple Potatoes Peels: A Polyphenol-Rich By-Product DOI Creative Commons
Debora Dessì, Giacomo Fais, Giorgia Sarais

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1740 - 1740

Опубликована: Май 14, 2025

Potato peel represents a major by-product of the potato-processing industry and promising source bioactive compounds with potential health benefits. This study investigates biochemical nutritional composition peels from five purple two red potato cultivars, particular attention to their phytochemical profiles antioxidant properties. Total phenolic content, carbohydrates, proteins, lipids were quantified using UV-visible spectrophotometry. The was further characterized via High-Performance Liquid Chromatography coupled Diode-Array Detector (HPLC-DAD). Antioxidant radical-scavenging capacities extracts assessed through Ferric Reducing Power (FRAP) 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Significant variability observed across cultivars for all measured parameters. While samples rich in carbohydrates they shared common profile dominated by chlorogenic acid its derivatives, as well caffeic acid. Anthocyanin composition, however, highly cultivar-specific. Notably, demonstrated strong antiradical activities, agreement high total content. These findings highlight valuable sources functional ingredients food nutraceutical applications.

Язык: Английский

Nutritional and Chemical Characterization of Red and Purple Potatoes Peels: A Polyphenol-Rich By-Product DOI Creative Commons
Debora Dessì, Giacomo Fais, Giorgia Sarais

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1740 - 1740

Опубликована: Май 14, 2025

Potato peel represents a major by-product of the potato-processing industry and promising source bioactive compounds with potential health benefits. This study investigates biochemical nutritional composition peels from five purple two red potato cultivars, particular attention to their phytochemical profiles antioxidant properties. Total phenolic content, carbohydrates, proteins, lipids were quantified using UV-visible spectrophotometry. The was further characterized via High-Performance Liquid Chromatography coupled Diode-Array Detector (HPLC-DAD). Antioxidant radical-scavenging capacities extracts assessed through Ferric Reducing Power (FRAP) 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Significant variability observed across cultivars for all measured parameters. While samples rich in carbohydrates they shared common profile dominated by chlorogenic acid its derivatives, as well caffeic acid. Anthocyanin composition, however, highly cultivar-specific. Notably, demonstrated strong antiradical activities, agreement high total content. These findings highlight valuable sources functional ingredients food nutraceutical applications.

Язык: Английский

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