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A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers
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Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes
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Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections
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Coloured potatoes (Solanum Tuberosum L.) – Anthocyanin Content and Tuber Quality
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Free radical scavenging activity of an aqueous extract of potato peel
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Antioxidant properties of several tropical fruits: A comparative study
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Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours
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Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity
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Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.077openalex-snapshot
Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
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On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)
inferredcites →https://doi.org/10.1016/j.foodres.2011.12.014openalex-snapshot
Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities
inferredcites →https://doi.org/10.1016/j.foodres.2012.07.044openalex-snapshot
Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities
inferredcites →https://doi.org/10.1016/j.jfca.2012.12.001openalex-snapshot
Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling
inferredcites →https://doi.org/10.1016/j.jff.2012.11.019openalex-snapshot
Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
inferredcites →https://doi.org/10.1016/j.scienta.2008.03.030openalex-snapshot
The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes
inferredcites →https://doi.org/10.1016/j.scienta.2010.10.010openalex-snapshot
Enlargement of the variances in amount and composition of anthocyanin pigments in sweetpotato storage roots and their effect on the differences in DPPH radical-scavenging activity
inferredcites →https://doi.org/10.1021/jf960900sopenalex-snapshot
Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15764.xopenalex-snapshot
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
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Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour
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Potato Peel as a Source of Important Phytochemical Antioxidant Nutraceuticals and Their Role in Human Health - A Review
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Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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The inhibition effect of high temperature stress on potato tuber skin coloring mainly occurred in the belowground part of the plant
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Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues
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Isolation, Purification and Tyrosinase Inhibitory Activity of Anthocyanins and Their Novel Degradation Compounds from Solanum tuberosum L.
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Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review
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Evaluation of Phytochemical and Mineral Composition of Malaysia’s Purple-Flesh Sweet Potato
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