Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice

Abstract The results of studies published in recent years indicate the broad biological activity potato juice (PJ), which is a byproduct starch production process. Among most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste produced by processing many varieties potatoes with different proportions, does not allow to conclude on individual varieties. This article report antioxidant PJ from seven selected varieties, their profile polyphenolic compounds, content glycoalkaloids (GAs). use similar cultivation conditions allowed eliminate influence environmental factors analyzed compounds. growth probiotic, commensal, pathogenic bacteria was also assessed. It shown that significantly influenced differences as well GAs, but despite observed differences, none them showed antimicrobial activity. Therefore, it can be concluded an appropriately variety will make possible obtain characterized high and, at same time, safe toxicological point view.