title: Phenolic Compounds in the Potato and Its Byproducts: An Overview.
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.
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayaza&#287;a Campus, Maslak, Istanbul 34469, Turkey. hazalakyol@gmail.com.
authors.forename: Hazal
authors.initials: H
authors.lastname: Akyol
authors.affiliation: Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy. ylenia.riciputi@unibo.it.
authors.forename: Ylenia
authors.initials: Y
authors.lastname: Riciputi
authors.affiliation: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayaza&#287;a Campus, Maslak, Istanbul 34469, Turkey. capanogl@itu.edu.tr.
authors.forename: Esra
authors.initials: E
authors.lastname: Capanoglu
authors.affiliation: Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy. maria.caboni@unibo.it.|Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, Cesena (FC) I-47521, Italy. maria.caboni@unibo.it.
authors.forename: Maria Fiorenza
authors.initials: MF
authors.lastname: Caboni
authors.affiliation: Department of Chemistry and Physics (Analytical Chemistry Area) University of Almer&#237;a, Carretera de Sacramento s/n Almer&#237;a E-04120, Spain. vito.verardo@unibo.it.|Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almer&#237;a, Carretera de Sacramento s/n Almer&#237;a E-04120, Spain. vito.verardo@unibo.it.
authors.forename: Vito
authors.initials: V
authors.lastname: Verardo
mesh_terms: D018556:Crops, Agricultural / Q000737:chemistry*; D006262:Health; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000737:chemistry*; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D010636:Phenols
keywords: Solanum tuberosum; health effects; phenolic compounds; potato