Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice

Abstract

Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

“…Cooking process could degrade the sensitive polyphenols causing a decrease in TEAC values (Borrelli, Troccoli, Di Fonzo, & Fares, ; Czubinski & Dwiecki, ; Sun‐Waterhouse, Jin, & Waterhouse, ). However, in agreement with our results, the published data reported that thermal processing can enhance antioxidant properties of plant materials (Kowalczewski, Olejnik, et al, ), as well as the extraction of some bound polyphenols from the pasta, due to the breaking of covalent bonds, causing an increase in the measured TEAC values (Lee et al, ). Zielinski, Kozlowska, and Lewczuk () proved that the hydrothermal processing increased the content of all phenolic acids, both free and ester bound.…”

Technological and antioxidant properties of proteins obtained from waste potato juice

“…The results of the analyses (Table 3) indicate that the potato protein from PJ obtained by the novel method (P1) was characterized by the highest antioxidant activity among all the protein concentrates analyzed, which is consistent with the literature data [39]. It is worth noting that the antioxidant activity of P1 is 15× higher than that of fresh PJ [63]. The highest content in P1 was also observed for the total content of polyphenolic compounds.…”

Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.)

“…Plants are well-known sources of antioxidant compounds [10][11][12][13]. The amount of individual biologically active compounds in plants depends, however, on climate conditions, soil conditions and stress factors that may increase their content [14,15].…”