Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology
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...
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| Veröffentlicht in: | Food chemistry 2014-12, Vol.165, p.290-299 |
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| creator | AMADO, Isabel Rodríguez FRANCO, Daniel SANCHEZ, Marivel ZAPATA, Carlos VAZQUEZ, José Antonio |
| description | 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. |
| doi_str_mv | 10.1016/j.foodchem.2014.05.103 |
| format | Article |
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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. 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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.</description><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Flavonoids - analysis</subject><subject>Food toxicology</subject><subject>Medical sciences</subject><subject>Phenols - analysis</subject><subject>Plant Extracts - chemistry</subject><subject>Solanum tuberosum - chemistry</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkMtu2zAQRYmiReMm-YWAmwDdyCXFh6hlEDRpAQNeNF0TFDlsZEiiQlKI_fehG7tdzWDmzONehG4oWVNC5bfd2ofg7DOM65pQviai1NkHtKKqYVVDmvojWhFGVKUolxfoS0o7Qkhh1Wd0UQvClGzUCoXtnPuxTyb3YcLBYzOVbN-7EjHsczT2b8fHMOJfYTDTMuK8dBBDKtkcsskBzwADfjUpA-4OOC3RGws4QprDlACPkJ-DC0P4c7hCn7wZElyf4iX6_fD96f5Htdk-_ry_21SWqTZXXnEjmtZRb4TznasZY6qrW95Q6VwnWlfEeGmcBNFya1tZS05AsY5z5y1ll-jr-945hpcFUtZFpIWhCICwJE0FbwTnrK4LKt9RWzSlCF7PsR9NPGhK9NFsvdNns_XRbE1EqbMyeHO6sXQjuH9jZ3cLcHsCTLJm8NFMtk__uQKx8gd7A96cjcI</recordid><startdate>20141215</startdate><enddate>20141215</enddate><creator>AMADO, Isabel Rodríguez</creator><creator>FRANCO, Daniel</creator><creator>SANCHEZ, Marivel</creator><creator>ZAPATA, Carlos</creator><creator>VAZQUEZ, José Antonio</creator><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20141215</creationdate><title>Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology</title><author>AMADO, Isabel Rodríguez ; FRANCO, Daniel ; SANCHEZ, Marivel ; ZAPATA, Carlos ; VAZQUEZ, José Antonio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c389t-f84a579d1fa5dfbd23338b294716ddb59d000f6ad6e594cc962640e83b44dfc13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Flavonoids - analysis</topic><topic>Food toxicology</topic><topic>Medical sciences</topic><topic>Phenols - analysis</topic><topic>Plant Extracts - chemistry</topic><topic>Solanum tuberosum - chemistry</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>AMADO, Isabel Rodríguez</creatorcontrib><creatorcontrib>FRANCO, Daniel</creatorcontrib><creatorcontrib>SANCHEZ, Marivel</creatorcontrib><creatorcontrib>ZAPATA, Carlos</creatorcontrib><creatorcontrib>VAZQUEZ, José Antonio</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AMADO, Isabel Rodríguez</au><au>FRANCO, Daniel</au><au>SANCHEZ, Marivel</au><au>ZAPATA, Carlos</au><au>VAZQUEZ, José Antonio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-12-15</date><risdate>2014</risdate><volume>165</volume><spage>290</spage><epage>299</epage><pages>290-299</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>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.</abstract><cop>Kidlington</cop><pub>Elsevier</pub><pmid>25038678</pmid><doi>10.1016/j.foodchem.2014.05.103</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food chemistry, 2014-12, Vol.165, p.290-299 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Antioxidants - chemistry Biological and medical sciences Flavonoids - analysis Food toxicology Medical sciences Phenols - analysis Plant Extracts - chemistry Solanum tuberosum - chemistry Toxicology |
| title | Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology |
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