PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

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• Ah-Hen, K., Fuenzalida, C., Hess, S., Contreras, A., Vega-Gálvez, A., & Lemus-Mondaca, R. (2012). Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in southern Chile. Chilean Journal of Agricultural Research, 72(1), 3–9. https://doi.org/10.4067/s0718-58392012000100001

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• Aruna, T. E., Aworh, O. C., Raji, A. O., & Olagunju, A. I. (2017). Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743). Annals of Agricultural Sciences, 62(1), 33-37. https://doi.org/10.1016/j.aoas.2017.01.002

• Cebulak, T., Krochmal-Marczak, B., Stryjecka, M., Krzysztofik, B., Sawicka, B., Danilčenko, H., & Jarienè, E. (2022). Phenolic acid content and antioxidant properties of edible potato (Solanum tuberosum L.) with various tuber flesh colours. Foods, 12(1), 100. https://doi.org/10.3390/foods12010100

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• Das, A. K., Islam, M. N., Faruk, M. O., Ashaduzzaman, M., & Dungani, R. (2020). Review on tannins: Extraction processes, applications and possibilities. South African Journal of Botany, 135, 58–70. https://doi.org/10.1016/j.sajb.2020.08.008

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• Friedman, M., Kozukue, N., Kim, H.-J., Choi, S.-H., & Mizuno, M. (2017). Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes. Journal of Food Composition and Analysis, 62, 69–75. https://doi.org/10.1016/j.jfca.2017.04.019

• Frond, A. D., Iuhas, C. I., Stirbu, I., Leopold, L., Socaci, S., Andreea, S., Ayvaz, H., Andreea, S., Mihai, S., Diaconeasa, Z., & Carmen, S. (2019). Phytochemical characterization of five edible purple-reddish vegetables: Anthocyanins, flavonoids, and phenolic acid derivatives. Molecules, 24(8), 1536. https://doi.org/10.3390/molecules24081536

• Haile, M., & Kang, W. H. (2019). Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1), 29. https://doi.org/10.3390/fermentation5010029

• Hawashi, M., Altway, A., Widjaja, T., & Gunawan, S. (2019). Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae. Heliyon, 5(8), e02298. https://doi.org/10.1016/j.heliyon.2019.e02298

• Hellmann, H., Goyer, A., & Navarre, D. A. (2021). Antioxidants in potatoes: A functional view on one of the major food crops worldwide. Molecules, 26(9), 2446. https://doi.org/10.3390/molecules26092446

• Hur, S. J., Lee, S. Y., Kim, Y.-C., Choi, I., & Kim, G.-B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160, 346–356. https://doi.org/10.1016/j.foodchem.2014.03.112

• Ji, X., Rivers, L., Zielinski, Z., Xu, M., MacDougall, E., Stephen, J., Zhang, S., Wang, Y., Chapman, R. G., Keddy, P., Robertson, G. S., Kirby, C. W., Embleton, J., Worrall, K., Murphy, A., De Koeyer, D., Tai, H., Yu, L., Charter, E., & Zhang, J. (2012). Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities. Food Chemistry, 133(4), 1177–1187. https://doi.org/10.1016/j.foodchem.2011.08.065

• Joshi, A., Kaundal, B., Raigond, P., Singh, B., Sethi, S., Bhowmik, A., & Kumar, R. (2021). Low-volume procedure to determine phytate and ascorbic acid in potatoes: Standardization and analysis of Indian cultivars. Journal of Food Composition and Analysis, 102, 103998. https://doi.org/10.1016/j.jfca.2021.103998

• Juanjuan, Z., Wei, W., Aiqiong, Q., Samten., & Tenzin-tarchen., & Bin, L. (2019). Effects of moisture content and additives on the fermentation quality and degradation of glycoalkaloids in potato (Solanum tuberosum) vine silage in Tibet. American Journal of Agriculture and Forestry, 7(1), 1-9. https://doi.org/10.11648/j.ajaf.20190701.11

• Kareem, K. A., Ojokoh, A., & Baba, J. (2017). The effects of fermentation on the nutritional and anti-nutritional constituents of Irish potato peels. Annals. Food Science and Technology, 18(4), 680–685.

• Kiczorowski, P., Kiczorowska, B., Samolińska, W., Szmigielski, M., & Winiarska-Mieczan, A. (2022). Effect of fermentation of chosen vegetables on the nutrient, mineral, and bio component profile in human and animal nutrition. Scientific Reports, 12,13422. https://doi.org/10.1038/s41598-022-17782-z

• Kim, J., Soh, S. Y., Bae, H., & Nam, S.-Y. (2019). Antioxidant and phenolic contents in potatoes (Solanum tuberosum L.) and micropropagated potatoes. Applied Biological Chemistry, 62, 17. https://doi.org/10.1186/s13765-019-0422-8

• Kondamudi, N., Smith, J. K., & McDougal, O. M. (2017). Determination of glycoalkaloids in potatoes and potato products by microwave assisted extraction. American Journal of Potato Research, 94, 153–159. https://doi.org/10.1007/s12230-016-9558-9

• Lachman, J., Hamouz, K., Orsák, M., & Kotíková, Z. (2016). Carotenoids in potato – A short overview. Plant, Soil and Environment, 62(10), 474–481.

• Naveed, M., Hejazi, V., Abbas, M., Kamboh, A. A., Khan, G. J., Shumzaid, M., Ahmad, F., Babazadeh, D., FangFang, X., Modarresi-Ghazani, F., WenHua, L., & XiaoHui, Z. (2018). Chlorogenic acid (CGA): A pharmacological review and call for further research. Biomedicine and Pharmacotherapy, 97, 67–74. https://doi.org/10.1016/J.BIOPHA.2017.10.064

• Nazarni, R., Purnama, D., Umar, S., & Eni, H. (2016). The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM). International Food Research Journal, 23(1), 309–315.

• Ncobela, C. N., Kanengoni, A. T., Hlatini, V. A., Thomas, R. S., & Chimonyo, M. (2017). A review of the utility of potato by-products as a feed resource for smallholder pig production. Animal Feed Science and Technology, 227, 107–117. https://doi.org/10.1016/J.ANIFEEDSCI.2017.02.008

• Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J.-B. (2018). Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Science and Nutrition, 6(8), 2446–2458. https://doi.org/10.1002/fsn3.846

• Ok, F. Z., & Şanlı, A. (2022). Potato glykoalkaloids: Properties and biological activities. Atatürk University Journal of Agricultural Faculty, 53(1), 88-96.

• Omayio, D. G., Abong, G. O., & Okoth, M. W. (2016). A review of occurrence of glycoalkaloids in potato and potato products. Current Research in Nutrition and Food Science Journal, 4(3), 195–202. https://doi.org/10.12944/CRNFSJ.4.3.05

• Ortiz, D., Nkhata, S., Buechler, A., Rocheford, T., & Ferruzzi, M. G. (2018). Nutritional changes during biofortified maize fermentation (steeping) for ogi production. The FASEB Journal, 31(S1), 32.4. https://doi.org/10.1096/FASEBJ.31.1_supplement.32.4

• Paradhipta, D. H. V., Lee, H.-J., Joo, Y.-H., Lee, S.-S., Kang, D.-H., Chung, K.-Y., & Kim, S.-C. (2020). Effects of potato by-products containing glycoalkaloid on rumen fermentation characteristics. Journal of Agriculture and Life Science, 54(4), 69–74. https://doi.org/10.14397/jals.2020.54.4.69

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• Rodríguez-Martínez, B., Gullón, B., & Yáñez, R. (2021). Identification and recovery of valuable bioactive compounds from potato peels: A comprehensive review. Antioxidants, 10(10), 1630. https://doi.org/10.3390/antiox10101630

• Ru, W., Pang, Y., Gan, Y., Liu, Q., & Bao, J. (2019). Phenolic compounds and antioxidant activities of potato cultivars with white, yellow, red and purple flesh. Antioxidants, 8(10), 419. https://doi.org/10.3390/antiox8100419

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• Valiñas, M. A., Lanteri, M. L., Have, A. T., & Andreu, A. B. (2017). Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena). Food Chemistry, 229, 837–846. https://doi.org/10.1016/j.foodchem.2017.02.150

• Wu, J., Wang, L., Du, X., Sun, Q., Wang, Y., Li, M., Zang, W., Liu, K., & Zhao, G. (2018). α-solanine enhances the chemosensitivity of esophageal cancer cells by inducing microRNA-138 expression. Oncology Reports, 39(3), 1163–1172. https://doi.org/10.3892/OR.2018.6187

• Yılmaz, A., Yıldız, S., Kılıç, C., & Can, Z. (2017). Total phenolics, flavonoids, tannin contents and antioxidant properties of Pleurotus ostreatus cultivated on different wastes and sawdust. International Journal of Secondary Metabolite, 4(1), 1–9. https://doi.org/10.21448/ijsm.252052

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• Zong, C., Xiao, Y., Shao, T., Chiou, J. A., Wu, A., Huang, Z., Chen, C., Jiang, W., Zhu, J., Dong, Z., Liu, Q., & Li, M. (2023). Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation, Food Research International, 172, 113104. https://doi.org/10.1016/j.foodres.2023.113104