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
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Potato waste biorefineries for the production of bioactive compounds were profitable by limiting the number of plants to 28 within Europe and with the bioactive compound price fixed at EUR 300/kg based on biorefinery data obtained from Maldonado et al. [142].”
From Food Waste Biorefinery: Pathway towards Circular Bioeconomy (2021) · cites this paper as [142]
Citations
Cites
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
Dai, J., & Mumper, R. J. (2010) · Molecules · doi:10.3390/molecules15107313 · Cited by 4,855
Hierarchical Scheme for LC-MSn Identification of Chlorogenic Acids
Clifford, M. N., Johnston, K. L., Knight, S., & Kuhnert, N. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026187q · Cited by 1,264
KIM, K., TSAO, R., YANG, R., & CUI, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.032 · Cited by 913
Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet
Friedman, M. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061471t · Cited by 658
Free radical scavenging activity of an aqueous extract of potato peel
Singh, N., & Rajini, P. S. (2003) · Food Chemistry · doi:10.1016/j.foodchem.2003.07.003 · Cited by 636
Phenolic acids in potatoes, vegetables, and some of their products
Mattila, P. H., & Hellström, J. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.05.007 · Cited by 490
Mattila, P. H., & Kumpulainen, J. T. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020028p · Cited by 458
Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure
Krygier, K., Sosulski, F., & Hogge, L. R. (1982) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00110a028 · Cited by 448
Subcritical Water Extraction of Antioxidant Compounds from Rosemary Plants
Ibáñez, E., Kubátová, A., Señoráns, F. J., Cavero, S., Reglero, G., & Hawthorne, S. B. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025878j · Cited by 417
Sánchez-Maldonado, A. F., Schieber, A., & Gänzle, M. G. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05141.x · Cited by 414
Maillard, M.-N., & Berset, C. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00055a008 · Cited by 366
Subcritical water extraction of phenolic compounds from potato peel
Singh, P. P., & Saldaña, M. D. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.006 · Cited by 309
Svensson, L., Sekwati‐Monang, B., Lopes-Lutz, D., Schieber, A., & Gänzle, M. G. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf101504v · Cited by 299
Rapid analysis of phenolic acids in beverages by UPLC–MS/MS
Grúz, J., Novák, O., & Strnad, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.05.014 · Cited by 287
Yeung, Hong, S., & Corey, E. J. (2006) · Journal of the American Chemical Society · doi:10.1021/ja0616433 · Cited by 267
Lee, J., & Finn, C. E. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3029 · Cited by 264
Kim, M.-H., & Kim, J.-W. (2010) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2010.04.049 · Cited by 255
Friedman, M. (2004) · Journal of Chromatography A · doi:10.1016/j.chroma.2004.04.049 · Cited by 200
A Practical Synthesis of (−)‐Oseltamivir
Satoh, N., Akiba, T., Yokoshima, S., & Fukuyama, T. (2007) · Angewandte Chemie International Edition · doi:10.1002/anie.200701754 · Cited by 197
Rodríguez‐Meizoso, I., Marín, F. R., Herrero, M., Señoráns, F. J., Reglero, G., Cifuentes, A., & Ibáñez, E. (2006) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2006.01.018 · Cited by 194
Corrales, M., Han, J. H., & Tauscher, B. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01790.x · Cited by 190
Nardini, M. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00213-3 · Cited by 181
Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars
Friedman, M., Roitman, J. N., & Kozukue, N. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021146f · Cited by 179
Elegir, G., Kindl, A., Sadocco, P., & Orlandi, M. E. (2007) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2007.10.003 · Cited by 164
Kanatt, S. R., Chander, R., Radhakrishna, P., & Sharma, A. K. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048270e · Cited by 160
Comparison of various international guidelines for analytical method validation
Chandran, S., & Singh, R. S. P. (2007) · Die Pharmazie · doi:10.31083/ph.2007.1.5064 · Cited by 159
Antioxidative Activity of Bound-Form Phenolics in Potato Peel
Nara, K., MIYOSHI, T., HONMA, T., & Koga, H. (2006) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.50552 · Cited by 156
Budrat, P., & Shotipruk, A. (2008) · Separation and Purification Technology · doi:10.1016/j.seppur.2008.11.014 · Cited by 156
Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review
Schieber, A., & Saldaña, M. D. A. (2009) · University of Alberta Library · doi:10.7939/r33t9dm0h · Cited by 147
Interactive antifungal activity of the glycoalkaloids α-solanine and α-chaconine
Fewell, A. M., & Roddick, J. G. (1993) · Phytochemistry · doi:10.1016/0031-9422(93)85511-o · Cited by 141
Im, H. W., Suh, B.-S., Lee, S., Kozukue, N., Ohnisi-Kameyama, M., Levin, C. E., & Friedman, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073476b · Cited by 138
Characterization of a Feruloyl Esterase from Lactobacillus plantarum
Esteban-Torres, M., Reverón, I., Mancheño, J. M., Rivas, B. D. L., & Múñoz, R. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.01523-13 · Cited by 138
Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
Mioche, L., & Martin, J. (1998) · Journal of Food Science · doi:10.1111/j.1365-2621.1998.tb15661.x · Cited by 131
Mäder, J., Rawel, H. M., & Kroh, L. W. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf901066k · Cited by 122
Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
de Sotillo, D. R., Hadley, M., & Holm, E. T. (1994) · Journal of Food Science · doi:10.1111/j.1365-2621.1994.tb05584.x · Cited by 117
Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
de Sotillo, D. R., Hadley, M., & Wolf‐Hall, C. E. (1998) · Journal of Food Science · doi:10.1111/j.1365-2621.1998.tb17924.x · Cited by 103
Sotelo, A., & Serrano, B. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990755t · Cited by 100
Antioxidant activity, fatty acids and phenolic acids compositions of potato peels
Onyeneho, S. N., & HETTIARACHCHY, N. S. (1993) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740620406 · Cited by 90
Teixeira, J. S., McNeill, V., & Gänzle, M. G. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.03.003 · Cited by 89
Khiari, Z., Makris, D. P., & Kefalas, P. (2007) · Food and Bioprocess Technology · doi:10.1007/s11947-007-0044-8 · Cited by 85
Effect of light and temperature on the formation of glycoalkaloids in potato tubers
Machado, R. M. D., Toledo, M. C. F., & Garcia, L. C. (2006) · Food Control · doi:10.1016/j.foodcont.2005.12.008 · Cited by 82
Bushway, R. J., & Ponnampalam, R. (1981) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00106a033 · Cited by 82
Shui, G., Leong, L. P., & Wong, S. P. (2005) · Journal of Chromatography B · doi:10.1016/j.jchromb.2005.07.029 · Cited by 73
Potato glycoalkaloid impairment of fungal development
Fewell, A. M., & Roddick, J. G. (1997) · Mycological Research · doi:10.1017/s0953756296002973 · Cited by 68
Nutrient cycling in the vegetable processing industry: Utilization of potato by-products
Charmley, E., Nelson, D., & Zvomuya, F. (2006) · Canadian Journal of Soil Science · doi:10.4141/s05-118 · Cited by 60
Matsui, Y., Nakamura, S., Kondou, N., Takasu, Y., Ochiai, R., & Masukawa, Y. (2007) · Journal of Chromatography B · doi:10.1016/j.jchromb.2007.08.013 · Cited by 53
Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato Extracts
RODRIGUEZ‐SAONA, L. E., Wrolstad, R. E., & Pereira, C. B. (1999) · Journal of Food Science · doi:10.1111/j.1365-2621.1999.tb15060.x · Cited by 47
A Practical Synthesis of (−)‐Oseltamivir
Satoh, N., Akiba, T., Yokoshima, S., & Fukuyama, T. (2007) · Angewandte Chemie · doi:10.1002/ange.200701754 · Cited by 45
Abreu, P. M., Relva, A. M., Matthew, S., Gomes, Z., & Morais, Z. (2005) · Food Control · doi:10.1016/j.foodcont.2005.08.005 · Cited by 36
Ejechi, B. O., & Akpomedaye, D. E. (2005) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.4314/ajb.v4i3.15091 · Cited by 30
Analysis of Phenolic Compounds in Ugandan Sweet Potato Varieties (NSP, SPK AND TZ)
Nandutu, A., Clifford, M. N., & Howell, N. K. (2007) · Surrey Research Insight Open Access (The University of Surrey) · doi:10.5897/ajbr.9000021 · Cited by 19
Nikolić, N., & Stankovic, M. Z. (2003) · Journal of the Serbian Chemical Society · doi:10.2298/jsc0301009n · Cited by 6
Research works printed but not linked: 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
Cited by
Sorted by citations
Phenolic acids from vegetables: A review on processing stability and health benefits
Rashmi, H. B., & Negi, P. S. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109298 · Cited by 468
Phenolic Compounds in the Potato and Its Byproducts: An Overview
Akyol, H., Riciputi, Y., Çapanoğlu, E., Caboni, M. F., & Verardo, V. (2016) · International Journal of Molecular Sciences · doi:10.3390/ijms17060835 · Cited by 356
“Flavonols like quercetin and kaempferol rutinose are also present in potato tubers [3,7,42,51,52].”
BackgroundTechno-economic and profitability analysis of food waste biorefineries at European level
Cristóbal, J., Caldeira, C., Corrado, S., & Sala, S. (2018) · Bioresource Technology · doi:10.1016/j.biortech.2018.03.016 · Cited by 230
“The biorefinery data from Maldonado et al. (2014) were used.”
Food Waste Biorefinery: Pathway towards Circular Bioeconomy
Tsegaye, B., Jaiswal, S., & Jaiswal, A. K. (2021) · Foods · doi:10.3390/foods10061174 · Cited by 191
Dora, M. K., Biswas, S., Choudhary, S., Nayak, R., & Irani, Z. (2020) · Industrial Marketing Management · doi:10.1016/j.indmarman.2020.10.013 · Cited by 181
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
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2014-11
- Volume
- 65
- Pages
- 27-34
- ISSN
- 0963-9969 (ISSN-L)
- 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
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
