ReviewInternational journal of molecular sciences2016
Phenolic Compounds in the Potato and Its Byproducts: An Overview.
Review in International journal of molecular sciences, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 85 papers.
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Who cites it
85 citing papers in PubMed.
- Overexpression ofInternational journal of molecular sciences · 2026Article
- Effects of Organic Acids on Phenolic Compounds and Antioxidant Activity During the Processing of Potatoes with Colored Flesh.Molecules (Basel, Switzerland) · 2026Article
- Bioactive Metabolites ofBiomedicines · 2026Review
- Cinnamic acid derivatives in agrochemicals: current use and future perspective.Journal of advanced research · 2026Review
- Research on the Mechanism of Natural Products Acting on Chronic Obstructive Pulmonary Disease.Food science & nutrition · 2026Review
- Phytochemical-mediated variation in growth, feeding, and life table parameters of Phthorimaea operculella (Lepidoptera: Gelechiidae).Scientific reports · 2026Article
- ExploitingAntioxidants (Basel, Switzerland) · 2026Article
- Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.Probiotics and antimicrobial proteins · 2026Article
- Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks.Molecules (Basel, Switzerland) · 2026Article
- In-Depth Characterization of Black Soldier Fly Larvae Reared on Phenolic-Rich Agro-Industrial Substrates.Insects · 2026Article
- Optimization of the extraction process andPeerJ · 2026Article
- Valorization of Potato Peel Waste into Bioactive Compounds and Sustainable Bioplastics Production Through a Novel Biorefinery Approach.Polymers · 2025Article
- Genotype-specific transcriptomic response to drought stress in potato cultivars modulated by microbial biostimulants.BMC plant biology · 2025Article
- Ultrastructural characteristics and histochemical analysis of potato (Solanum tuberosum L.) foliar trichomes.BMC plant biology · 2025Article
- Physiological, Biochemical, and Transcriptomic Responses to Iron Deficiency in Two Potato Varieties.Plants (Basel, Switzerland) · 2025Article
- Targeted Urinary Profiling as a Biomarker of Dietary Flavonoid Intake from Fruits and Vegetables and its Relationship to the Timing of Dietary Assessment.Current developments in nutrition · 2025Article
- Differential Effects of Chitosan-Salicylic Acid Nanocomposite and Salicylic Acid on Cucumber Mosaic Virus in Cucumber.Polymers · 2025Article
- Gluten-Free Snacks with Micronized and Freeze-Dried Red Potatoes: Nutritional and Pro-Health Values.Molecules (Basel, Switzerland) · 2025Article
- The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Round Well Inset for Uniform Electric Field Distribution in Electroporation Applications.Bioengineering (Basel, Switzerland) · 2025Article
25 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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