2024-03-30T03:15:19Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1001742016-02-17T21:38:36Zcom_10261_47com_10261_8col_10261_300
Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology
Rodríguez-Amado, I.
Franco, Daniel
Sánchez, Maribel
Zapata, Carlos
Vázquez, José Antonio
Antioxidant extraction
Potato peel waste
By-products upgrade
Process optimisation
Response surface methodology
10 páginas, 3 figuras, 4 tablas
This study reports the optimised conditions (temperature, ethanol concentration and processing-time) for antioxidant extraction from potato peel (Agria variety) waste. At short extraction times (34 min), optimal yields of phenolic (TP) and flavonoid (Fv) compounds were reached at 89.9 °C and ethanol concentrations of 71.2% and 38.6%, respectively. The main phenolic compounds identified in the extracts were chlorogenic (Cl) and ferulic (Fer) acids. A significant positive correlation was found between antioxidant activity and TP, Fv, Fer and Cl responses. Potato peel extracts were able to stabilize soybean oil under accelerated oxidation conditions, minimising peroxide, totox and p-anisidine indices. The production of hexanal and 2-hexenal in soybean oil samples was maximal for extracts obtained at intermediate temperatures and ethanol concentrations. Our results demonstrate potato peel waste is a good source of antioxidants able to effectively limit oil oxidation, while contributing to the revalorisation of these agrifood by-products
Peer reviewed
2014-07-18T11:40:30Z
2014-07-18T11:40:30Z
2014
artículo
http://purl.org/coar/resource_type/c_6501
Food Chemistry 165: 290-299 (2014)
0308-8146
http://hdl.handle.net/10261/100174
10.1016/j.foodchem.2014.05.103
en
http://dx.doi.org/10.1016/j.foodchem.2014.05.103
Sí
open
Elsevier