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Potato Glycoalkaloids: occurrence, biological activities and extraction for biovalorisation – a review
Author(s) -
Benkeblia Noureddine
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14330
Subject(s) - solanum tuberosum , food industry , agriculture , glycoalkaloid , microbiology and biotechnology , extraction (chemistry) , by product , food science , chemistry , botany , biology , solanaceae , ecology , biochemistry , gene , chromatography
Summary Potato tuber ( Solanum tuberosum L.) is the fourth most important agricultural product after wheat, rice and maize. With a total production of 388 million in 2017, c.a. 70% of this total production is processed in developed countries, producing a large amount of potato peel waste ( PPW ) as by‐product. Although PPW is considered as a zero‐value by‐product by the feed industry because it is too fibrous, for other recycling industries it is an inexpensive by‐product due to its significant contents of some interesting nutrients particularly polyphenols and glycoalkaloids. In potato, and Solanum species in general, many glycoalkaloids, predominantly α‐chaconine and α‐solanine, have been chemically and structurally identified. However, further research is needed to expand the knowledge of the biological values of potato glycoalkaloids in order to develop a recycling process to extract these technologically and nutritionally interesting bioactive ingredients for different sectors, in particular, the agricultural, food and pharmaceutical ones, which are demanding natural, safe and eco‐friendly ingredients.