Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling
Keyword
Ultrasound-assisted extraction (UAE)potato peel
antioxidant activity (DPPH and FRAP)
phenolic acids
UHPLC-MS/MS
Peleg’s kinetics modelling
Date
2017-02-14
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Kumari, B., Tiwari, B., Hossain, M., Rai, D. and Brunton, N. (2017). Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling. International Journal of Food Science & Technology, 2017, 52(6), 1432-1439. doi: https://dx.doi.org/10.1111/ijfs.13404Abstract
Ultrasound‐assisted extraction (UAE) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream‐skinned Lady Claire (LC) and pink‐skinned Lady Rosetta (LR), commonly used in snack food production. Extraction efficacy between the UAE‐untreated (control) and the UAE‐treated extracts was assessed on the total phenolic content and antioxidant capacities (DPPH and FRAP). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid–liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography‐tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation (R2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.Funder
Department of Agriculture, Food and MarineGrant Number
FIRM/11/F/050ae974a485f413a2113503eed53cd6c53
https://dx.doi.org/10.1111/ijfs.13404
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