Abstract
A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g−1 dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g−1 dw), caffeic acid (1.33 mg g−1 dw), ferulic acid (0.50 mg g−1 dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g−1 dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.
Highlights
The potato (Solanum tuberosum L.) processing industry is one of the largest food processing industries in Canada and the United States
Potato tuber skin contains more polyphenols than the cortex and pith [11,12]. The recovery of these valuable phenolics from the potato peel waste could improve the economics of the potato processing industries and provide a cheaper and effective alternative to synthetic antioxidants which are commercially utilized in the food industies [13,14,15]
Results from the preliminary investigation of microwave-assisted extraction (MAE) conditions indicated that temperature measured inside the vessel, which determines the efficiency of the extraction process, depends on the volume of the solvent added, microwave irradiation time and power level applied
Summary
The potato (Solanum tuberosum L.) processing industry is one of the largest food processing industries in Canada and the United States. Recent studies have described the use of potato peels as a source of natural antioxidants to increase the shelf life of several food products, including soybean oil [2] and processed lamb meat [3]. Potato tuber skin contains more polyphenols than the cortex and pith [11,12] The recovery of these valuable phenolics from the potato peel waste could improve the economics of the potato processing industries and provide a cheaper and effective alternative to synthetic antioxidants which are commercially utilized in the food industies [13,14,15]. Current consumer interest in natural food additives and the beneficial effects of potato antioxidants directed the current study towards developing an MAE process for the extraction of antioxidants from potato peel. A response surface method (RSM) was used to study the effects of solvent concentration, extraction time and microwave power level on the concentration of phenolics in the extract
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