Isolation, identification and quantification of unsaturated fatty acids, amides, phenolic compounds and glycoalkaloids from potato peel

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2425-2429

  Wu, Zhi Gang ^a   Xu, Hai Yan ^a   Ma, Qiong ^a   Cao, Ye ^a   Ma, Jian Nan ^a   Ma, Chao Mei ^a  

^a INNER MONGOLIA UNIVERSITY   (China)

Author keywords

Antioxidant; Glycoalkaloids; Omega 3 unsaturated fatty acid; Phenolic compounds; Potato

Indexed keywords

AMIDE COMPOUNDS; ANTIOXIDANT; CHLOROGENIC ACIDS; GLYCOALKALOIDS; HUMAN HEALTH; LOW MOLECULAR WEIGHT; OMEGA-3-FATTY ACIDS; PHENOLIC COMPOUNDS; POTATO; POTATO CHIP; RADICAL SCAVENGING ACTIVITY; SPECTRAL DATA;

AMIDES; UNSATURATED FATTY ACIDS;

PHENOLS;

ALKALOID; AMIDE; CAFFEIC ACID; CHLOROGENIC ACID; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; QUINIC ACID; UNSATURATED FATTY ACID;

ARTICLE; BIOCHEMICAL COMPOSITION; BIOLOGICAL ACTIVITY; CHEMICAL STRUCTURE; ISOLATION PROCEDURE; MOLECULAR WEIGHT; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POTATO; QUANTITATIVE ANALYSIS; ULTRAVIOLET SPECTROSCOPY;

ALKALOIDS; AMIDES; FATTY ACIDS, UNSATURATED; MOLECULAR STRUCTURE; PHENOLS; PLANT EXTRACTS; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 84865333362     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.019     Document Type: Article

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