Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
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.
Chemistry and Geology
Journal of Food Science
Rodriguez de Sotillo, D., Hadley, M., & Holm, E.T. (1994). Journal of Food Science, 59(3), 649-651. https://doi.org/10.1111/j.1365-2621.1994.tb05584.x
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Copyright © 1994 Institute of Food Technologists.