Antioxidant activity, fatty acids and phenolic acids compositions of potato peels

Abstract

Abstract:The effects of freeze-dried extracts from the peels of six potato varieties as antioxidants in pure soy oil were investigated using the active oxygen method (AOM) procedure, carotene bleaching and linoleic acid oxidation experiments on thin-layer chromatography (TLC) plates. Results of the carotene bleaching and linoleic acid oxidation experiments on TLC plates indicated that the antioxidant activities of these extracts were due to the presence of phenolic acids. Among the phenolic acids separated and identified by both high-performance liquid chromatography and TLC, chlorogenic, protocatechuic and caffeic acids were predominant and appeared to be mainly responsible for the strong antioxidant activities of the extracts. Peels from the red potatoes contained more polyphenols than those from the brown-skinned varieties, but their oil contents were similar.

Antioxidant Capacity and Total Phenolic Compounds of Twelve Selected Potato Landrace Clones Grown in Southern Chile

“…Vitelotte analyzed by Hejtmánková et al (2009) showed high TPC in this respect and was similar to the Purple potato of Velioglu et al (1998) along with three of the Chilean potato genotypes shown in Table 2. Moreover, Onyeneho and Hettiaachchy (1993) evaluated the ability to prevent soybean oil oxidation of freeze-dried extracts taken from the peels of six potato varieties. They found that the peels from red potatoes contained greater amounts of polyphenols than those from brown-skinned varieties.…”

Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars

“…Data on fatty acid composition in the seed oil of pomegranate also help to establish the chemotaxonomic relationships among the studied varieties, which have also been shown in some other species (Sundar Rao and Sin0 1992;Onyeneho and Hettiarachchy 1993).…”

Patates İşleme Endüstrisi Yan Ürünleri ve Hayvan Beslemede Değerlendirilmesi

“…Yapılan in-vitro çalışmalarda kabuğun vitamin C, E ve fenolik bileşik içerdiği dolayısıyla da alternatif doğal antioksidan ve antimikrobiyal kaynağı olarak değerlendirilebileceği bildirilmiştir (Onyencho and Hettiarachchy, 1993;Nandita and Rajini, 2004;Al-Weshahy and Rao, 2009;Sarhan ve ark, 2010). Patates kabuğunun fenolik bileşik içeriğinin ve antioksidan aktivitesinin ortaya konduğu bir çalışmada (Rodriguez de Sotillo ve ark., 1994) su ekstraksiyonu ile elde edilmiş ve dondurularak kurutulmuş patates kabuğu ekstraktının %50,3 klorojenik, %41,7 kafeik, %7,8 gallik ve %0,21 protokateşik asit gibi fenolik bileşikleri içerdiği; ekstraktın ayçiçeği yağı oksidasyonunu önlemede BHA (butillenmiş hidroksianisol) kadar etkili olduğu bildirilmiştir.…”