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Plant tissue and organ culture has been extensively used from the beginning of the XX century for the study and comprehension of some primary biological mechanisms such as morphogenesis. However, with the increasing demand of the market for novel products derived from plants, in vitro culture became a reliable technique for the mass production of plant material. Moreover, the potential to use this technique for the production of some bioactive compounds, such as phenolic compounds, is immense since it allows the manipulation of the biosynthetic routes to increase the production and accumulation of specific compounds. This work intends to make a brief historical review of in vitro culture, highlighting its use for the production of bioactive compounds. Also, emphasizes the importance of phenolic compounds for the consumer as well reviews the metabolic pathways involved in its production in plant cells. Furthermore, it was carried out a comprehensive study on the work developed for the production of plant phenolic compounds in in vitro cultures, as well as on the type of elicitors used to increase of the same production; also a brief highlighting of the phenolic compounds which serve as elicitors. There are numerous reports directed to the production of phenolic extracts in in vitro plant cultures, however there is a lack in the production of individual phenolic compounds mainly due to the complexity of the biosynthetic routes and extraction procedures. Elicitation procedures are often used to increase the production of phenolics, archieving in most cases higher yields than in non-elicitated cultures. The increasing production of bioactive phenolic extracts/compounds allows for their further applicability, namely in the industry of functional foods or in pharmaceutical/medical fields. ; The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2014) and M.I. Dias grant (SFRH/BD/84485/2012). This work received financial support from the European Union (FEDER funds through COMPETE) and National Funds (FCT) through project UID/QUI/50006/2013, and FEDER funds under the framework of QREN through Project NORTE-07-0124-FEDER-000069.

The recent preoccupation with healthier living conditions has increased consumer interest in products that have beneficial effects. Edible flowers have been reported since ancient times in Asia, ancient Greece and Rome, medieval France, England and in the Middle East region as a healthy alternative. The aim of this study was to determine the individual profile of soluble sugars and glycosylated flavonoids in dahlia petals and in its infusion, and also to evaluate the bioactive properties. The soluble sugars were determined by high performance liquid chromatography coupled to a refractive index detector (HPLC-RI), while the phenolic profile was determined by HPLC-DAD-ESI/MSn. Furthermore, the bioactive properties were evaluated through the antioxidant, antibacterial and antiproliferative activities. Fructose, glucose and sucrose were found in the petals and infusions, being fructose the main sugar present in petals (10.24 ± 0.62 g/100 g dw), and in the infusion (0.19 ± 0.02 mg/100 mL). The phenolic profile of dahlia sample presented a total of 21 compounds, being the main molecule naringenin-3-O-glucoside. Dahlia petals presented a higher antioxidant activity than the infusion for DPPH scavenging activity (0.63 ± 0.01 and 1.17 ± 0.05 mg/mL, respectively) and β-carotene bleaching inhibition (0.48 ± 0.02 and 2.01 ± 0.07 mg/mL, respectively), while for the reducing power the infusion revealed a higher potential (1.33 ± 0.07 and 0.799 ± 0.001 mg/mL, respectively). Dahlia petals and infusion gave the lowest GI50 values against HeLa (223.65 ± 2.78 μg/mL) and MCF-7 (361.99 ± 28.83 μg/mL, 303.27 ± 26.13 μg/mL respectively) cell lines. The samples were active against most of the tested microorganisms, however, the samples were found to be more active against Gram-positive bacteria with MICs ranging from 2.5 to 5 mg/mL. These results confirm the potential of Dahlia mignon as a source of bioactive compounds with interest for the pharmaceutical and food industries. ; Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros contract, and T. Pires grant (SFRH/BD/129551/2017); to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

In vitro culture emerges as a sustainable way to produce bioactives for further applicability in the food industry. Herein, vegetative parts of Fragaria vesca L. (wild strawberry) obtained by in vitro culture were analyzed regarding nutritional and phytochemical compounds, as well as antioxidant activity. These samples proved to have higher content of protein, polyunsaturated fatty acids, soluble sugars, organic acids (including ascorbic acid) and tocopherols (mainly a-tocopherol) than wild grown F. vesca, as well as containing additional phenolic compounds. The antioxidant activity of hydromethanolic extracts could be correlated with the content of different phenolic groups and other compounds (sugars and organic acids). It was demonstrated that in vitro culture could enhance nutritional and bioactive compounds of Fragaria vesca L. plants, providing a very interesting biotechnological tool for potential food applications. ; The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project UID/AGR/00690/2013) and to REQUIMTE (national funds and co-financed by FEDER, under the Partnership Agreement PT2020) and to POCI-01-0145-FEDER-006984 (LA LSRE-LCM) funded by ERDF through POCI-COMPETE2020 and FCT. L. Barros and M.I. Dias thank FCT for their grants (SFRH/BPD/107855/2015 and SFRH/BD/84485/2012, respectively). The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

The substitution of artificial dyes by natural colouring agents is among the top concerns of food industry to fulfil current consuming trends, justifying the prospection of novel natural sources of these compounds. Herein, the hydrophilic extracts from rose, cornflower and dahlia were tested as potential substitutes to E163 (anthocyanin extract). Besides comparing the colouring capacity, the potential occurrence of changes in the chemical composition of yogurts (nutritional parameters, free sugars and fatty acids) was also assessed throughout storage (up to 7 days) and compared with a "blank" (free of any additive) yogurt formulation. In general, yogurts prepared with flower extracts, presented similar nutritional value and free sugars profile to those prepared with E163 and to the "blank" yogurt. Nevertheless, rose extract turned out to be the most suitable alternative to E163 as these two groups of yogurts had similar nutritional composition, free sugars and fatty acids composition, besides presenting close scores in colour parameters. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (strategic project UID/AGR/00690/2013), to REQUIMTE (national funds and cofinanced by FEDER, under the Partnership Agreement PT2020), Tânia Pires (SFRH/BD/129551/2017) and João C.M. Barreira and L. Barros contracts. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE- 01-0145-FEDER-023289: DeCodE and Project Mobilizador Norte-01- 0247-FEDER-024479: ValorNatural®. ; info:eu-repo/semantics/publishedVersion

The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized in terms of anthocyanin compounds by UPLC-DAD-ESI/MSn, and its colouring capacity was further compared with a synthetic anthocyanin colourant (E163) in different yogurt formulations. The prepared samples were evaluated in different periods (0 and 7 days) for nutritional profile, individual fatty acids, soluble sugars and external colour to determine the effects of each additive. Overall, the major anthocyanin compounds in bilberry were malvidin glycoside and delphinidin glycoside derivatives. With regard to the prepared yogurts, all samples maintained the nutritional profile, individual fatty acids and soluble sugars, independent of storage time. Nonetheless, bilberry extracts showed lower colouring capacity when compared to that of E163, despite the higher stability of bilberry extract throughout the storage time, when compared to that of E163. Furthermore, another advantage of this natural extract is that it has potential bioactive properties that can be conferred to foods, due to their high content of bioactive compounds, such as anthocyanins. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020) and T. C.S.P. Pires (SFRH/BD/129551/2017) grant. National funding by FCT, P.I., through the institutional scientific employment program-contract for M.I. Dias and L. Barros contracts, and through the individual scientific employment program-contract for J. Barreira contract. This work is funded by the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and project Mobilizador ValorNatural®. M. Carocho also thanks the project ValorNatural for his research contract. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015- 64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

A bioactive formulation based on the vegetative parts of the wild strawberry, Fragaria vesca L., was developed by using a microencapsulated extract (lyophilized infusion form). For that purpose, a process based on an atomization/coagulation technique with alginate as the wall material was applied. Among the tested hydromethanolic and aqueous extracts, both obtained from wild and commercial samples, the infusion of a wild species emerged as the most antioxidative one. The higher amounts of flavonols and flavan-3-ols found in the aqueous extracts seem to be responsible for this greater antioxidant activity. Furthermore, the developed bioactive formulation was applied in k-carrageenan gelatin, being observed that the antioxidant properties of the extract were preserved, as compared with the free form. Thus, the antioxidant activity of the Fragaria vesca L. vegetative parts was demonstrated, as well as the advantages of using microencapsulation to produce effective bioactive formulations. ; Financial support was provided by FCT/MEC and FEDER under Programme PT2020 to LSRE (Project UID/EQU/50020/2013), CIMO (PEst-OE/AGR/UI0690/2014) and REQUIMTE (PEst-C/EQB/LA0006/2014), and QREN, ON2 and FEDER (Project NORTE-07-0162-FEDER-000050 and NORTE-07-0124-FEDER-000014). M.I. Dias and L. Barros thank FCT for SFRH/BD/84485/2012 grant and research contract (Compromisso para a Ciência 2008), respectively. G. Ruphuy thanks Universidad de Costa Rica (UCR) and Ministerio de Ciencia, Tecnología y Telecomunicaciones de Costa Rica (MICITT) for her scholarship. The GIP-USAL is financially supported by the Spanish Government through the project BFU2012-35228.

The sustainable exploitation of fruit and cereal processing is being conducted to produce novel food products with promising nutritional properties and high content in added value compounds. Herein, three bilberry fruit-based snacks supplemented with edible petals and fruits were characterized for their nutritional properties and chemical composition. The phenolic profile, antioxidant, antibacterial and hepatotoxic properties were analyzed. Protein (3–4 g/100 g dw) and carbohydrates (94.3–94.8 g/100 g dw) represented the major macronutrients. The combination of bilberry fruits with edible petals, calendula and rose, improved the nutritional and phytochemical input in organic acids and tocopherols content, respectively. Also, the supplementation with apple and goji fruits provided higher content in phenolic acids and anthocyanins (up to a 9-fold higher concentration, 199.7 µg/g of extract), also resulting in a higher antioxidant and antibacterial activities. The results obtained can contribute for the development of novel sustainable and healthier snacks for the food industry. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment programcontract for M.I. Dias, R.C. Calhelha and L. Barros contracts; individual PhD fellowship for Tânia Pires (SFRH/BD/129551/2017); to the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of project Mobilizador ValorNatural®; and to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

The increasing awareness of the possible health benefits of berry fruits (Lycium barbarum L.) has led to a higher consumption of this type of food products. One of the many examples are the fruits from Lycium genus, traditionally used due to their beneficial properties and health benefits associated with liver, kidney, eyesight, immune system, circulation and longevity disorders. In the present study fruits and stems of Lycium barbarum L. (goji) were characterized in terms of nutritional profile, sugars, organic acids, fatty acids and tocopherols. Furthermore, a phenolic characterization of their hydromethanolic extracts was performed and correlated with bioactive properties such as antioxidant, hepatotoxic and antibacterial activities. Stems presented higher values of energy, MUFA (monounsaturated fatty acids), tocopherols and flavonols. Stems also showed greater antioxidant and antibacterial (against Gram-negative bacteria) activities. Otherwise, fruits revealed higher contents of sugars, PUFA (polyunsaturated fatty acids) and hydroxycinnamic acid derivatives, and greater activity against Gram-positive bacteria. This is an innovative study that shows the high potential of goji stems and fruits as sources of bioactive compounds, which could be used in nutraceutical formulations, or incorporated into food products with functional properties. Furthermore, the use of stems could bring industrial sustainability as a valuable by-product, which has been scarcely reported. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), T.C.S.P. Pires (SFRH/BD/129551/2017) grant and L. Barros contract. The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. The authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. ; info:eu-repo/semantics/publishedVersion

Laurtts nobilis L., commonly known as bay leave, is a medicinal and aromatic plant of Lauraceae family, being widely used in many food products as a flavouring agent. The leaf extract is used in folk medicine for its anticonvulsive and antiepileptic activities. but also against migraine, headaches, bacterial and fungal infections and gastric ulcers; the infusions are used for its diuretic and carminative properties_ Ill Herein, wild and cultivated samples of L. nobilis leaves were chemically characterized for nutritional value, free sugars, organic acids, tocopherols and fatty acids, determined by chromatographic techniques. Furthermore, antioxidant activity of their methanolic extracts and infusions was also evaluated through free radicals scavenging, reducing power and lipid peroxidation inhibition assays. Data showed that the wild sample possessed higher nutritional value related to a higher content of proteins, free sugars, organic acids, polyunsarurated fatty acids (PUF A) and tocopherols. lt also gave better PUF NSFA (saturated fatty acids) and n-6/n-3 ratios. Regarding antioxidant activity and phenolic compounds, it was the cultivated sample (mostly the infusions) that showed the highest values. The present study supports the arguments defending the use of wild and cultivated medicinal and aromatic plants as both present very interesting features, whether nutritional or antioxidant. In vitro culture could be applied to L. nobifis as a production methodology that allows combination of the benefits of wild and cultivated samples. ; Foundation for Science and Technology (FCT. Portugal) for financial support to the research centre CIMO (PEst-OE/AGRIU/06901201/) and REQUIMTE {PEst-C!EQBILA0006!2011). M. /. Dias, L. Barros and R.C. Alves also thank to FCT, POP/-1-QREN and FSE for their grants (SFR/-1/BD/844851201 2, SFRH/BPD/460912008 and SFRHIBPD/68883/2010. respectively). Spanish Government for financial support to GIP-USAL through the Consolider-lngenio 2010 Programme (FUN-C-FOOD, CSD2007-00063); Programa Ramón y Cajal for M. D. contract.

Medicinal plants used in folk medicine are being increasingly studied and used on pharmaceutical, food and nutraceutical fields. Herein, wild and commercial samples of Achillea millefolium L. (yarrow) were chemically characterized with respect to their macronutrients, free sugars, organic acids, fatty acids and tocopherols. Furthermore, in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) and antitumour potential (against breast, lung, cervical and hepatocellular carcinoma cell lines) of their methanolic extract, infusion and decoction (the most consumed forms) was evaluated and compared to the corresponding phenolic profile obtained by high performance liquid chromatography and mass spectrometry. Data obtained showed that the chemical profiles of wild and commercial samples, and also their methanolic extract, infusion and decoction were similar, varying only in the quantities found. Commercial yarrow have higher content of fat and saturated fatty acids, proteins, ash, energy value, sugars and flavonoids, while the wild sample revealed higher levels of carbohydrates, organic acids, unsaturated fatty acids, tocopherols and phenolic acids. The heterogeneity among the antioxidant and antitumour results of the samples and some low correlations with total phenolic compounds indicates that specific compounds, rather than the totality of them, are involved in the bioactive properties of samples. ; Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011) and REQIMTE (PEst-C/EQB/LA0006/2011). M.I. Dias, L. Barros and R.C. Alves also thank to FCT, POPH-QREN and FSE for their grants (SFRH/BD/84485/2012, SFRH/BPD/4609/2008 and SFRH/BPD/68883/2010, respectively). The GIP-USAL is financially supported by the Spanish Government through the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063). M. Dueñas thanks to the Programa Ramón y Cajal for a contract.

Rosmarinus officinalis L. (Lamiaceae) is a plant native to the Mediterranean, popularly known as rosemary. In addition to its culinary use, it has also been used for therapeutic purposes since antiquity [1]. The European Union has considered rosemary extract as a safe and efficient food preservative, being rosmarinic acid (RA) its main constituent [2]. Extracts rich in RA not only have anti-inflammatory, antioxidant and hepatoprotective effects [1], but also prevent oxidation in foods without compromising their sensory acceptance. However, information on the stability of bioactive compounds in rosemary extract is scarce. The aim of this work was to investigate the potential phytochemical losses occurring throughout the sequential steps of in vitro gastrointestinal digestion and colonic fermentation of a rosemary aqueous extract. For this purpose, the crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of their phenolic profile and biological activities. Rosmarinic acid was the phytochemical that underwent the most significate transformation during digestion and fermentation, which amounted to 60% compared to the 26% degradation of the total phenolic compounds. Overall, the simulated digestion step decreased the antioxidant activity estimated by DPPH, ABTS, FRAP, ORAC and TBARS assays. Both CE and DE did not present anti-proliferative potential, however, FE exhibited a pronounced cytotoxic activity (GI50 = 116 μg/mL) against HeLa cervical carcinoma cell line. CE and DE showed to be moderate inhibitors of methicillin resistant Staphylococcus aureus (MRSA), methicillin-susceptible S. aureus (MSSA), and Listeria monocytogenes, whilst the FE acted as a moderate inhibitor of MRSA and MSSA. In view of the relevant biological activities confirmed in this study, it is possible to suggest the application of the rosemary aqueous extract as a food additive, either as a preservative and/or as a functional ingredient. However, the use of RA-rich formulations in food industry should consider the stability and bioavailability of this bioactive compound. ; info:eu-repo/semantics/publishedVersion

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents. ; S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and Maria Inês Dias contracts; to FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03- 68/2020-14/200007). GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion

Neuroprotective potential of V. teucrium and V. jacquinii methanol extracts was analyzed. Chemical analysis of investigated extracts showed the presence of phenolic acid derivatives, flavonoids and one secoiridoid. The detected flavonoids derived from flavones (luteolin and isoscutellarein in V. jacquinii; apigenin, isoscutellarein and luteolin in V. teucrium) and flavonol (quercetin in V. jacquinii). Acteoside was the dominant compound in V. jacquinii, while plantamajoside and isoscutellarein 7-O-(6‴-O-acetyl)-ß-allosyl (1‴?2‴)-ß-glucoside were the major phenolics in V. teucrium. Additionally, the antineurodegenerative activity was tested at concentrations of 25, 50, and 100 µg/ml using acetylcholinesterase (AChE) and tyrosinase (TYR) assays. The inhibition of both enzymes was achieved with the investigated extracts, ranging from 22.78 to 35.40% for AChE and from 9.57 to 16.38% for TYR. There was no statistical difference between the activities of the analyzed extracts. Our data indicate that V. teucrium and V. jacquinii may have beneficial effects against Alzheimer's and Parkinson's disease. ; The authors are grateful to Fundac ~ao para a Ci^encia e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). J. C. M. Barreira and M. I. Dias thank FCT, POPH-QREN, and FSE for their grants (SFRH/BPD/72802/2010 and SFRH/BD/84485/2012, respectively). The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. The authors are also grateful to the Serbian Ministry of Education, Science and Technological Development for financial support (Grant Numbers 173032, 173029, and 46013). ; info:eu-repo/semantics/publishedVersion

The present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were identified in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples revealed antioxidant and antitumor activities, and no toxic effect. The extract of the Rosemary variety presented the best antioxidant and antitumor outcomes and was the only sample to reveal anti-inflammatory activity. These results are valuable for the food-industry by adding value to an important bio-residue, particularly concerning its potential as natural ingredients in novel food and pharmaceutical formulations. ; The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, Maria Inês Dias and C. Pereira contracts; to FEDER-Interreg España-Portugal programme through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural ®; and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant ...

The pharmaceutical and food industries have been exhaustively prospecting the use of natural products as sources of bioactive molecules to substitute synthetic drugs and food additives. Withal, the valorization of bio-residues abundant in bioactive phytochemicals that are commonly rejected, like potato peels, could pitch in to the development of more sustainable, both economically and socially, productive chains [1]. In this study an unprecedented in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten colored potato varieties was performed. Beyond that, the antioxidant, cytotoxic and anti-inflammatory potentials of the samples were explored for the first time. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were detected in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples displayed antioxidant and antiproliferative actions, and no toxicity towards non-tumor cell lines up to the concentration of 304 μg/mL. The Rosemary variety presented the best antioxidant and antitumor activities, and was the only sample to show anti-inflammatory effects. Such promissory findings support the exploitation of potato peels as valuable sources of bioactive compounds and as natural additives in functional food formulations. ; S. Sampaio acknowledges CAPES Foundation (Ministry of Education, Brazil) for her PhD grant no. 99999.001423/2015-00. R. C. G. Corrêa is a research grant recipient of Cesumar Institute of Science Technology and Innovation (ICETI). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and Maria Inês Dias contracts; to FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P,GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522-C2-2-R. ; info:eu-repo/semantics/publishedVersion