Abstract
Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of bioactive compounds from organic potato byproducts through an innovative multistep green extraction process; (ii) to evaluate the preservation during storage of the main quality-physicochemical parameters of minimally processed apples treated with two different natural extracts obtained. The potato extracts were obtained by solid CO2 cryomaceration followed by solid/liquid extraction based on water or 10% ethanol/water solutions. The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation. All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple. A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed. The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.
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Claims 5
Claim · model-written summary
The potato extracts had high antioxidant power and were rich in phenol compounds.
- Taxon
- potato
Solanum tuberosumt0 - Outcome
- high antioxidant power and were rich in phenol compoundse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple.”
t0“Potato Peels”
Claim · model-written summary
Potato extracts maintained qualitative parameters of fresh-cut apple.
- Taxon
- apple
Malus domesticae0 - Treatment
- All the extractse0
- Outcome
- qualitative parameters of fresh-cut applee0
- Direction
- good activitye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All the extracts were characterized by a high antioxidant power and were rich in phenol compounds, showing a good activity in keeping the qualitative parameters of fresh-cut apple.”
Claim · model-written summary
Potato extracts significantly inhibited browning of fresh-cut apple during storage.
- Taxon
- appleMalus domesticae1
- Treatment
- potato extractse1
- Outcome
- anti-browning effecte0
- Direction
- anti-browninge0
- Qualifier
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed.”
e1“The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation.”
Claim · model-written summary
Potato extracts slowed fruit softening during storage.
- Taxon
- appleMalus domesticae1
- Treatment
- potato extractse1
- Outcome
- softening of fruitse0
- Direction
- slowing downe0
- Qualifier
- during storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A significant anti-browning effect as well as a slowing down of the softening of fruits during storage were observed.”
e1“The efficacy of potato extracts, with or without 1% of citric acid, was tested in comparison with traditional preserving compounds in minimally processed apple preparation.”
Claim · model-written summary
The authors suggest potato extracts as antioxidant additives for fresh-cut fruits.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- potato extracts as antioxidant additives for fresh-cut fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The obtained results suggest the suitability of the potato extracts as antioxidant additives for fresh-cut fruits, thus avoiding the use of unsafe chemicals.”
The same questions in other papers
Solanum tuberosum · quality: postharvest · Malus domestica (apple)Results agree
1 paper in the same direction as this paper
- positive
botanical · quality: postharvest · Malus domestica (apple)Positive and negative results
22 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.