Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

Amado, Isabel Rodríguez; Franco, Daniel; Sánchez, María Teresa; Zapata, Carlos; Vázquez, José Antonio

doi:10.1016/j.foodchem.2014.05.103

Cited by 150 publications

(94 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, peels are the main residues of potato processing which present up to 3% -5% causing many environmental problems [8]. PP is a good source of natural antioxidants [9] [10], phenolic compounds [8] [11] [12] especially purple potato variety "Russet" [13]- [16] and fibers [17].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

View full text Add to dashboard Cite

Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% -20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn't influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn't affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% -10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g −1 dw and 3.44 µmol TE g −1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.

show abstract

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

View full text Add to dashboard Cite

show abstract

“…Authors were looking for optimisation options for extraction conditions (temperature, duration time, used concentration of ethanol) using a surface response methodology, when ethanol serves as an environmentally friendly alternative to organic solvents. Results of this study showed that potato peel has great antioxidant abilities, which can be used to limit oxidation [18].…”

Section: Biotechnologiesmentioning

confidence: 80%

“…Antioxidant extraction from potato peels has been studied in [18] as well. Authors were looking for optimisation options for extraction conditions (temperature, duration time, used concentration of ethanol) using a surface response methodology, when ethanol serves as an environmentally friendly alternative to organic solvents.…”

Section: Biotechnologiesmentioning

confidence: 99%

Bioproducts from Potatoes. A Review

Priedniece

Spalviņš

Ivanovs

et al. 2017

Environmental and Climate Technologies

View full text Add to dashboard Cite

-The increasing amount of food waste througout the world is becoming a major problem for waste management plants. The food waste produced amounts to 1.3 million tons a year. This is a resource that could be used for production of new products. Decreasing fossil resources and a rapidly growing population lead to the necessity to produce more food and to replace existing with new materials ones that are biological and produce little effect on environment. Bioeconomy is a method that can help achieve production of value-added products that use local resources and waste to manufacture products efficiently. In this article, we are looking at possibilities to use potatoes for production of new materials, such as bioplastics, antioxidants, proteins, instead of their conventional use for food production. We have studied potato components, extraction technologies and summed up possible directions for development for new products, looking at the use of processing waste as a raw material.

show abstract

“…The Brazilian production of potato, Solanum tuberosum, is one of the largest in the world (Amado et al, 2014, Brazinskiene et al, 2014 with an area of about 130,000 ha and a production of three million tons (FAO, 2013). This plant has a relatively shallow root system (Neumann et al, 2012) requiring large inputs of nutrients, especially nitrogen, to maintain productivity and tuber quality (Tein et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Dry matter accumulation and potato productivity with green manure

Mohamed

Watthier

Zanúncio

et al. 2017

Idesia

View full text Add to dashboard Cite

Growth patterns and distribution of dry matter in different parts of potato plants (Solanum tuberosum, Solanaceae) with green manure can be positively influenced by the use of green manure. The aim was to evaluate the dry matter accumulation and productivity of potato with varying quantities of sunn hemp, Crotalaria juncea (Fabaceae) as a nitrogen source. The experiment used three different amounts of sunn hemp, equivalent to 100, 200 and 400 Kg ha -1 nitrogen (N), the recommended mineral N dose (250 Kg ha -1 ), and a treatment with zero N. Sampling was carried out at 35, 50, 65 and 80 days after planting, representing the subplots. The treatments were arranged in a randomized block design with split plot, the plot were enlarged fertilization and the small plot sampling dates. Four replications were used. Dry matter accumulation in the shoots of potato was greater with sunn hemp than with mineral nitrogen. The accumulation of dry matter in tubers and in the whole plant increased over time at higher rates of sunn hemp than with mineral fertilizer. Commercial and total potato productivity increased with sunn hemp quantity. Green manure at higher rates (400 and 200 Kg ha -1 ) increased the accumulation of dry matter in potato aboveground parts and in tubers. The commercial productivity of potato was 24% greater with green manure than with mineral fertilizers, indicating the potential of sunn hemp to provide adequate quantities of nitrogen for the growth and development of this crop.Key words: Crotalaria juncea, harvest index, nitrogen, Solanum tuberosum. RESUMEN Los patrones de crecimiento y la distribución de materia seca en las diferentes partes de la planta de papa Solanum tuberosum (Solanaceae) pueden ser influenciados positivamente por la utilización de abono verde. El objetivo del trabajo fue evaluar la acumulación de materia seca y el rendimiento de papa con diferentes dosis de

show abstract

Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

Cited by 150 publications

References 33 publications

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Bioproducts from Potatoes. A Review

Dry matter accumulation and potato productivity with green manure

Contact Info

Product

Resources

About