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Cited by 270

The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.

Phenolic content and antioxidant activities of selected potato varieties and their processing by-products

Open access
Albishi, Tasahil, John, Jenny A., Al-Khalifa, Abdulrahman S., Shahidi, Fereidoon·2013·Journal of Functional Foods
DOI 10.1016/j.jff.2012.11.019
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Abstract

Abstract The total content of free, esterified and bound phenolics of the peel and flesh of four potato varieties (Purple, Innovator, Russet and Yellow) were determined using the Folin–Ciocalteu method. The respective antioxidant activities of these potatoes and/or their skins were evaluated using several in vitro assays. The phenolic profiles of potato peel and flesh samples were determined using high-performance liquid chromatography with photodiode array detection (HPLC-DAD). Bound and esterified phenolics contributed as much or even more than the free phenolics to the antioxidant activity of the peels; extracts from Purple variety showing the highest activity. The peels of all varieties showed significantly (p

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Metadata

Authors
Albishi, T., John, J. A., Al-Khalifa, A. S., & Shahidi, F.
Venue
Journal of Functional Foods
Publisher
Elsevier BV
Published
2013-04
Volume
5
Issue
2
Pages
590-600
ISSN
1756-4646 (ISSN-L)
DOI
10.1016/j.jff.2012.11.019
OpenAlex
W2039905199
Cited by
270
References
3
FWCI
11.12
Type
journal article
Language
en
Open access
green

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.