Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels

Molecules

Ashutosh Singh¹  Kebba Sabally¹  Stan Kubow¹  Danielle J. Donnelly¹  Yvan Gariepy¹  Valérie Orsat¹ 

[1] ¹Department of Bioresource Engineering, McGill University, 21,111 Lakeshore Rd., Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada ²School of Dietetics & Human Nutrition, McGill University, QC H9X 3V9, Canada ³Department of Plant Science, McGill University, QC H9X 3V9, Canada

关键词: response surface method;    chlorogenic acid;    ferulic acid;    ascorbic acid;    DPPH;    potato peel;   

DOI  :  10.3390/molecules16032218

来源: mdpi

【 摘 要 】

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.