Impact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels
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Potato (Solanum tuberosum L: Solanaceae family) is an important food crop throughout the world and is widely used as a raw material to produce starch, potato chips, fries, flour, etc. Being the fourth largest crop after rice, wheat, and maize, potato represents an essential part in human diet (Leo et al., 2008; Wu, 2016). Majority of the potato is processed into a pre-fabricated foods nowadays, and for most of the products, peeled potatoes are utilized, which leaves behind a great amount of potato peels as a waste. The peels are often utilized as a cattle feed or located to landfills, whereby causing additional cost to the processor (Kumari et al., 2017). The management of potato by-products (peels, juice etc.) has been a challenge as well as environmental problem for the potato processing industry for a long time due to their high pollution potency (Debestani et al., 2017; Venturi et al., 2019), therefore effective measures, for example valorization into a value-added products, such as functional and bioactive compounds, has to be taken. Furthermore, many studies report the need to reduce food loss and waste through using the underused food parts (for example potato peels) as a possible resource instead of a waste (Foley et al., 2011; Kumari et al., 2017).