Abstract
Abstract: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.
Keywords: Potatoes, potato plant, waste food, potato peel, potato peel flour, food additive.
Graphical Abstract
[1]
Abed MM, Demirhan B. Patates bitkisine (Solanum tuberosum L.) genel bir bakış. Int J Life Sci Biotechnol 2018; 1(1): 1-9.
[2]
Raymundoa R, Assenga S, Robertson R, et al. Climate change impact on global potato production. Eur J Agron 2018; 100: 87-98.
[http://dx.doi.org/10.1016/j.eja.2017.11.008]
[http://dx.doi.org/10.1016/j.eja.2017.11.008]
[5]
Spooner DM, McLean K, Ramsay G, Waugh R, Bryan GJ. A single domestication for potato based on multilocus amplified fragment length polymorphism genotyping. Proc Natl Acad Sci USA 2005; 102(41): 14694-9.
[http://dx.doi.org/10.1073/pnas.0507400102] [PMID: 16203994]
[http://dx.doi.org/10.1073/pnas.0507400102] [PMID: 16203994]
[6]
Özdemir P, Malayoğlu HB. Potato processing industry by-products and their evaluation in animal nutrition. Turkish JAF SciTech 2017; 5(1): 93-7.
[7]
Brestenský M, Nitrayová S, Patráš P, Nitray J. Dietary requirements for proteins and amino acids in human nutrition. Curr Nutr Food Sci 2019; 15: 638-45.
[http://dx.doi.org/10.2174/1573401314666180507123506]
[http://dx.doi.org/10.2174/1573401314666180507123506]
[8]
Beals KA. Potatoes, nutrition and health. Am J Potato Res 2019; 96: 102-10.
[http://dx.doi.org/10.1007/s12230-018-09705-4]
[http://dx.doi.org/10.1007/s12230-018-09705-4]
[9]
Çelik M, Yıldırım M, Yıldırım Z. Potato proteins. Nigde Omer Halisdemir Univ J 2015; 4(2): 68-77.
[10]
Hong Z, Fen X, Yu W, Hong-hai H, Xiao-feng DAI. Progress of potato staple food research and industry development in China. J Integr Agric 2017; 16(12): 2924-32.
[http://dx.doi.org/10.1016/S2095-3119(17)61736-2]
[http://dx.doi.org/10.1016/S2095-3119(17)61736-2]
[11]
Fen X, Honghai H, Xiaofeng D, Qiannan L, Yanjie H, Hong Z. Nutritional compositions of various potato noodles: Comparative analysis. Int J Agric Biol Eng 2017; 1(10): 218-25.
[12]
Durmaz A, Yuksel F. Deep fried wheat chips added with potato peel flour-effect on quality parameters. Qual Assur Saf Crops Foods 2021; 13(1): 115-24.
[http://dx.doi.org/10.15586/qas.v13i1.844]
[http://dx.doi.org/10.15586/qas.v13i1.844]
[13]
Schieber A, Saldaña MDA. Potato Peels: A source of nutritionally and pharmacologically interesting compounds - a review. Food 2008; 3: 23-9.
[14]
Çetin MD, Özkaynak E, Samancı B. Patates ve flavonoidler, iv.ulusal patates kongresi. Niğde 2006; 1: 316-20.
[15]
Liang Z, Tai-hua M, Meng-mei MA, Ruo-fang Z, Qing-hua S, Yan-wen X. Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making. J Integr Agric 2019; 18(1): 231-45.
[http://dx.doi.org/10.1016/S2095-3119(18)62137-9]
[http://dx.doi.org/10.1016/S2095-3119(18)62137-9]
[16]
Bushway RJ, Bureau JL, McGann DF. Alphachaconine and alpha-solanine content of potato peels and potato peel products. J Food Sci 1983; 48: 84-6.
[http://dx.doi.org/10.1111/j.1365-2621.1983.tb14794.x]
[http://dx.doi.org/10.1111/j.1365-2621.1983.tb14794.x]
[17]
Zarins R, Kruma Z, Tomsone L, Kampuse S, Skrabule I, Konosonoka IH. Comparison of phenolic compounds and antioxidant activity of fresh and freeze-dried potatoes. Agron Res 2018; 16(S2): 1546-54.
[18]
Burlingame B, Mouillé B, Charrondière R. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. J Food Compos Anal 2009; 22(6): 494-502.
[http://dx.doi.org/10.1016/j.jfca.2009.09.001]
[http://dx.doi.org/10.1016/j.jfca.2009.09.001]
[20]
Ayaz A, Yurttagül M. Besinlerdeki Toksik Öğeler-1. Hacettepe University- Faculty of Health Science. Nutrition and Dietetic Department 2008; 13: 13.
[21]
Jayanty SS, Diganta K, Raven B. Effects of cooking methods on nutritional content in potato tubers. Am J Potato Res 2019; 96: 183-94.
[http://dx.doi.org/10.1007/s12230-018-09704-5]
[http://dx.doi.org/10.1007/s12230-018-09704-5]
[22]
Kolasa KM. The potato and human nutrition. Am Potato J 1993; 70: 375-84.
[http://dx.doi.org/10.1007/BF02849118]
[http://dx.doi.org/10.1007/BF02849118]
[23]
Ezekiel R, Singh N, Sharma S, Kaur A. Beneficial phytochemicals in potato – a review. Food Res Int 2013; 50(2): 487-96.
[http://dx.doi.org/10.1016/j.foodres.2011.04.025]
[http://dx.doi.org/10.1016/j.foodres.2011.04.025]
[24]
Woolfe JA, Woolfe WJ, Poats SV. The potato in the human diet. Cambridge: Cambridge University Press 1987; p. 248.
[http://dx.doi.org/10.1017/CBO9780511753435]
[http://dx.doi.org/10.1017/CBO9780511753435]
[25]
Nayak B, Berrios JDJ, Tang J. Impact of food processing on the glycemic index (gi) of potato products. Food Res Int 2014; 56(0): 35-46.
[http://dx.doi.org/10.1016/j.foodres.2013.12.020]
[http://dx.doi.org/10.1016/j.foodres.2013.12.020]
[26]
Buyken AE, Kroke A. Glycaemic index of potatoes: Myth and reality from a European perspective. Br J Nutr 2005; 94(6): 1035-7.
[http://dx.doi.org/10.1079/BJN20051597] [PMID: 16351783]
[http://dx.doi.org/10.1079/BJN20051597] [PMID: 16351783]
[28]
Bergthaller W, Witt W, Goldan H-P. Potato starch technology. Starke 1999; 51: 235-42.
[http://dx.doi.org/10.1002/(SICI)1521-379X(199907)51:7<235:AID-STAR235>3.0.CO;2-7]
[http://dx.doi.org/10.1002/(SICI)1521-379X(199907)51:7<235:AID-STAR235>3.0.CO;2-7]
[29]
Mayer F, Hillebrandt JO. Potato pulp: Microbiological characterization, physical modification, and application of this agricultural waste product. Appl Microbiol Biotechnol 1997; 48(4): 435-40.
[http://dx.doi.org/10.1007/s002530051076] [PMID: 9390450]
[http://dx.doi.org/10.1007/s002530051076] [PMID: 9390450]
[30]
Jacinto G, Stieven A, Maciel MJ, Souza CFV. Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads. Braz J Food Technol 2020; 23e2019169
[http://dx.doi.org/10.1590/1981-6723.16919]
[http://dx.doi.org/10.1590/1981-6723.16919]
[31]
Hofvendahl K, Hahn-Hägerdal B. Factors affecting the fermentative lactic acid production from renewable resources(1). Enzyme Microb Technol 2000; 26(2-4): 87-107.
[http://dx.doi.org/10.1016/S0141-0229(99)00155-6] [PMID: 10689064]
[http://dx.doi.org/10.1016/S0141-0229(99)00155-6] [PMID: 10689064]
[32]
Vazirzadeh M, Robati R. Investigation of bio-ethanol production from waste potatoes. Ann Biol Res 2013; 4(1): 104-6.
[33]
Charmley E, Nelson D, Zvomuya F. Nutrient cycling in the vegetable processing industry: Utilization of potato by-products. Can J Soil Sci 2006; 86: 621-9.
[http://dx.doi.org/10.4141/S05-118]
[http://dx.doi.org/10.4141/S05-118]
[34]
Dhingra D, Michael M, Rajput H. Physico-chemical characteristics of dietary fibre from potato peel and its effect on organoleptics of biscuits. J Agric Eng 2012; 49(4): 25-32.
[35]
Sharoba AM, Farrag MA, Abd El-Salam AM. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. J Agroalimentary Process Technol 2013; 19(4): 429-44.
[36]
Curti E, Carini E, Diantom A, Vittadini E. The use of potato fibre to improve bread physico-chemical properties during storage. Food Chem 2016; 195: 64-70.
[http://dx.doi.org/10.1016/j.foodchem.2015.03.092] [PMID: 26575713]
[http://dx.doi.org/10.1016/j.foodchem.2015.03.092] [PMID: 26575713]
[37]
Elkahoui S, Bartley GE, Yokoyama WH, Friedman M. Dietary supplementation of potato peel powders prepared from conventional and organic russet and non-organic gold and red potatoes reduces weight gain in mice on a high-fat diet. J Agric Food Chem 2018; 66(24): 6064-72.
[http://dx.doi.org/10.1021/acs.jafc.8b01987] [PMID: 29877090]
[http://dx.doi.org/10.1021/acs.jafc.8b01987] [PMID: 29877090]
[38]
Sepelev I, Galoburda R. Industrial potato peel waste application in food production: A review. Res Rural Dev 2015; 1: 130-6.
[39]
Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, et al. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chem 2017; 217: 668-77.
[http://dx.doi.org/10.1016/j.foodchem.2016.08.081] [PMID: 27664685]
[http://dx.doi.org/10.1016/j.foodchem.2016.08.081] [PMID: 27664685]
[40]
Aktaş B, Özdemir P, Basmacıoğlu-Malayoğlu H. Evaluation of some agro-industrial by-products as source of natural antioxidant. Anim Prod (Purwokerto) 2013; 54(2): 30-5.
[41]
Sampaio SL, Petropoulos SA, Alexopoulos A, et al. Potato peels as sources of functional compounds for the food industry: A review. Trends Food Sci Technol 2020; 103: 118-29.
[http://dx.doi.org/10.1016/j.tifs.2020.07.015]
[http://dx.doi.org/10.1016/j.tifs.2020.07.015]
[42]
Orr PH, Toma RB, Munson ST, D’Appolonia B. Sensory evaluation of breads containing various levels of potato peel. Am Potato J 1982; 605-11.
[http://dx.doi.org/10.1007/BF02867600]
[http://dx.doi.org/10.1007/BF02867600]
[43]
Crawford LM, Kahlon TS, Wang SC, Friedman M. Acrylamide content of experimental flatbreads prepared from potato, quinoa, and wheat flours with added fruit and vegetable peels and mushroom powders Lauren. Foods 2019; 8(7): 5-7.
[http://dx.doi.org/10.3390/foods8070228] [PMID: 31248030]
[http://dx.doi.org/10.3390/foods8070228] [PMID: 31248030]
[44]
Marconato AM, Hartmann GL, Santos MMR, et al. Sweet potato peel flour in hamburger: Effect on physicochemical, technological and sensorial characteristics. Braz J Food Technol 2020; 23e2019115
[http://dx.doi.org/10.1590/1981-6723.11519]
[http://dx.doi.org/10.1590/1981-6723.11519]
[45]
Kausar K. Sensory quality evaluation of chapatti produced by utilizing potato peel powder. Int J Glob Sci 2020; 3(1): 36-43.
[46]
Pérez‐Báez AJ, Camou JP, Valenzuela‐Melendres M, et al. Effects and interactions of roselle (Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology. J Food Process Preserv 2020; 44e14659
[http://dx.doi.org/10.1111/jfpp.14659]
[http://dx.doi.org/10.1111/jfpp.14659]
[47]
Dölekoğlu CÖ, Şahin A, Giray FH. Factor influencing the consumption of functional food in women: A study in the mediteranean region. J Agric Sci 2015; 21: 572-84.
[48]
Özdemir ÖP, Fettahlıoğlu Ş, Topoyan M. A study on determining the consumer attitudes towards functional food products. Ege Academic Rev 2009; 9(4): 1079-99.
[49]
Schieber A, Stintzing FC, Carle R. By-products of plant food processing as a source of functional compounds – recent developments. Trends Food Sci Technol 2001; 12: 401-13.
[http://dx.doi.org/10.1016/S0924-2244(02)00012-2]
[http://dx.doi.org/10.1016/S0924-2244(02)00012-2]
Article Metrics
23
2