Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
Freeze-dried water extract of potato peels (pp), containing chlorogenic, caffeic, gallic, and protocatechuic acids, was tested for effectiveness as a natural antioxidant. The pp was prepared from peel waste of Russet Burbank potatoes. Safety concerns regarding the use of pp in foods were investigated. The pp was examined for mutagenic activity using the in vitro Salmonella typhimurium- Escherichia coli microsome assay and found to be nonmutagenic. Plate count of pp revealed <10 CFU/g. The antibacterial activity of the pp was species dependent. It was effective only at high concentration against gram negative and one gram positive bacteria but it was bacteriostatic.
Chemistry and Geology
Journal of Food Science
Rodriguez de Sotillo, D., Hadley, M., & Wolf-Hall, C. (1998). Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity. Journal of Food Science, 63(5), 907-910. https://doi.org/10.1111/j.1365-2621.1998.tb17924.x
Publisher's Copyright and Source
Copyright © 1998 Institute of Food Technologists.