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Cited by 110Potato Plant ResearchPhytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.

Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents

Sánchez Maldonado, Alma Fernanda, Mudge, Elizabeth, Gänzle, Michael G., Schieber, Andreas·2014·Food Research International
DOI 10.1016/j.foodres.2014.06.018
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Abstract

Potato processing generates potato peels as byproducts. Methanolic extracts from the peels result in mixtures of phenolic acids and glycoalkaloids. Phenolic acids have potential for food applications owing to their antioxidant and antibacterial properties. However, when extracted from potatoes, their separation from toxic glycoalkaloids is needed prior to their applications in foods. Moreover, glycoalkaloids may be used as feedstock for synthesis of pharmaceuticals. This study aimed to develop a method for the extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using food grade water/ethanol-based solvents. Samples were analyzed by ultrafast liquid chromatography (UFLC) and/or ultrafast liquid chromatography–mass spectrometry (UFLC–MS). A methanol-based solvent for extraction was used as a control to be compared with two aqueous ethanolic solvents acidified with acetic acid. The recovery of the predominant compounds from potato peels was comparable for all three solvents. Extraction yielded per 100g of potato peel fresh weight 17.0mg α-chaconine, 7.1mg α-solanine, 0.1mg solanidine, 4.8mg caffeic acid, 13.3mg neochlorogenic acid, and 77.6mg chlorogenic acid. More than 90% of these compounds were recovered after two consecutive extractions. The crude extract was fractionated by solid-phase extraction at pH7 and eluted with aqueous ethanol. Quantitative recovery of the phenolic acids and glycoalkaloids was achieved in their corresponding fractions. Hydrolysis followed by solid-phase fractionation of the crude extract allowed recovery of 139μmol caffeic acid/100g potato peel fresh weight. Partial degradation of caffeic acid and glycoalkaloids occurred during the process. Degradation of caffeic acid can be likely mitigated by the addition of antioxidants and metal chelators. The method developed in this study allows the sustainable recovery of secondary plant metabolites from potato peels and their fractionation using food grade water/ethanolic solvents for application of phenolic extracts free of toxic glycoalkaloids for food preservation, and of glycoalkaloid extracts for synthesis of pharmaceuticals.

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Research works printed but not linked: 1

  1. Ejechi, 2005, Activity of essential oil and phenolic extracts of pepperfruit (Dennettia tripetala G. Baker; Annonaceae) against some food-borne microorganisms, African Journal of Biotechnology, 4, 258

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Metadata

Authors
Sánchez Maldonado, A. F., Mudge, E., Gänzle, M. G., & Schieber, A.
Affiliations
  • University of Alberta (CA)
  • University of Bonn (DE)
Corresponding author
Schieber, Andreas
ORCID
Venue
Food Research International
Publisher
Elsevier BV
Published
2014-11
Volume
65
Pages
27-34
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2014.06.018
OpenAlex
W2079491702
Cited by
110
References
52
Citations by year
2026: 5 · 2025: 3 · 2024: 12 · 2023: 15 · 2022: 10 · 2021: 15 · 2020: 19 · 2019: 9 · 2018: 6 · 2017: 8 · 2016: 5 · 2015: 1 · 2014: 1
FWCI
7.16
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Research International (publishedVersion)
Funders
  • Agriculture Funding Consortium
  • Canada Research Chairs
  • Alberta Innovates
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords
potato peel, phenolic acids, glycoalkaloids, α-chaconine, α-solanine, caffeic acid, chlorogenic acid, neochlorogenic acid, solid-phase extraction, solvent fractionation, food-grade solvents, acetic acid, hydrolysis, plant secondary metabolites, food by-product valorization, food preservation

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