Potato Peel Waste : Stability and Antioxidant Activity of a Freeze-Dried Extract
Aqueous extracts of potato peel waste were freeze-dried. High performance liquid chromatography (HPLC) of the freeze-dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze-dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze-dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg-1 respectively. L-ascorbic acid-6-palmitate was the best antioxidant (PV= 10.65 meq kg-1) but the freeze-dried extract was as good as BHA.
Chemistry and Geology
Journal of Food Science
Rodriguez de Sotillo, D., Hadley, M., & Holm, E.T. (1994). Potato peel waste: Stability and antioxidant activity of a freeze-dried extract. Journal of Food Science, 59(5), 1031-1033. https://doi.org/10.1111/j.1365-2621.1994.tb08182.x
Publisher's Copyright and Source
Copyright © 1994 Institute of Food Technologists.