Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation

Document Type

Article

Publication Date

5-1994

Abstract

Phenolics were extracted from potato peel waste using water or methanol. Phenolic acids in the extracts were quantified by HPLC. The greatest amounts of phenolic acids resulted when potato homogenate was refluxed with water for 30 min. yielding a total concentration of 48 mg/100g. Four phenolic acids (chlorogenic. gallic, protocatechuic, and caffeic) were characterized as major components. Aqueous extracts were stored 20 days and after 7 days at 25°C exposed to light, chlorogenic acid had degraded to caffeic acid.

Department

Chemistry and Geology

Print ISSN

1750-3841

Publication Title

Journal of Food Science

DOI

10.1111/j.1365-2621.1994.tb05584.x

Link to Full Text

Share

COinS