Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review
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Schieber, A., & Saldaña, M.D.A. (2009). Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review. Food, 3(special issue 2), 23-29. Retrieved from: http://www.globalsciencebooks.info/Online/GSBOnline/images/0906/FOOD_3(SI2)/FOOD_3(SI2)23-29o.pdf
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http://www.globalsciencebooks.info/Online/GSBOnline/images/0906/FOOD_3(SI2)/FOOD_3(SI2)23-29o.pdf
Abstract
Description
In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries, more potatoes are currently processed into value-added products to meet the demand especially from the fast food and convenience food industries. Potatoes are usually peeled during processing, either by steam, lye or abrasive peeling, depending on the type of product. As a consequence, large quantities of peels are generated which represent a severe disposal problem to the industry, especially with the increasing awareness and aims of minimising environmental impact and sustainability. However, potato peels contain a number of nutritionally and pharmacologically interesting compounds such as polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors for steroid hormones, respectively. Furthermore, applications of the dietary fibre fraction have been described. This review summarizes the available literature on potato peel utilization, focusing on the above mentioned constituents, and highlights the potential of an important by-product of the food industry as a source of valuable compounds.
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http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85
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©2009 Global Science Books
Language
en