Εμφάνιση απλής εγγραφής

dc.creatorSampaio S.L., Petropoulos S.A., Dias M.I., Pereira C., Calhelha R.C., Fernandes Â., Leme C.M.M., Alexopoulos A., Santos-Buelga C., Ferreira I.C.F.R., Barros L.en
dc.date.accessioned2023-01-31T09:53:46Z
dc.date.available2023-01-31T09:53:46Z
dc.date.issued2021
dc.identifier10.1016/j.foodchem.2021.130360
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11615/78769
dc.description.abstractThe present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were identified in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples revealed antioxidant and antitumor activities, and no toxic effect. The extract of the Rosemary variety presented the best antioxidant and antitumor outcomes and was the only sample to reveal anti-inflammatory activity. These results are valuable for the food-industry by adding value to an important bio-residue, particularly concerning its potential as natural ingredients in novel food and pharmaceutical formulations. © 2021 Elsevier Ltden
dc.language.isoenen
dc.sourceFood Chemistryen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85109019492&doi=10.1016%2fj.foodchem.2021.130360&partnerID=40&md5=543c78f9a9ccc5b9f319f2cffa127926
dc.subjectAnthocyaninsen
dc.subjectDrug productsen
dc.subjectPlants (botany)en
dc.subjectAnti-inflammatory activityen
dc.subjectAntioxidant activitiesen
dc.subjectAntitumour activityen
dc.subjectCell-baseden
dc.subjectNon-anthocyanin phenolicen
dc.subjectPhenolic compoundsen
dc.subjectPhenolics compositionsen
dc.subjectPotato peelsen
dc.subjectPotato varietiesen
dc.subjectSolanum tuberosum Len
dc.subjectAntioxidantsen
dc.subjectanthocyaninen
dc.subjectantioxidanten
dc.subjectphenol derivativeen
dc.subjectpotatoen
dc.subjectAnthocyaninsen
dc.subjectAntioxidantsen
dc.subjectPhenolsen
dc.subjectSolanum tuberosumen
dc.subjectElsevier Ltden
dc.titlePhenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)en
dc.typejournalArticleen


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