Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation

Sotillo, D. Rodriguez De; Hadley, M.; Holm, E. T.

doi:10.1111/j.1365-2621.1994.tb05584.x

Cited by 105 publications

(21 citation statements)

References 7 publications

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“…If calculated based on cranberry pomace, the highest yield of total free phenolic acids would be about 0.5 mg per gram of cranberry pomace, and this is comparable to the result of Sotillo et al (1994) that a total of 0.48 mg of phenolic acids were extracted from 1 g of potato peel. The highest yield of -glucosidase activity would be 10 units per gram of cranberry pomace, and this is comparable to the result of Gupte and Madamwar (1997) that a maximum of 7.65 units/g of -glucosidase activity from A. fumigatus, while 11.75 units/g from A. ellipticus, was produced through solidstate fermentation on sugarcane bagasse substrate.…”

Section: Resultsmentioning

confidence: 87%

Solid-State Bioconversion of Phenolics from Cranberry Pomace and Role ofLentinus edodesβ-Glucosidase

Zheng

Shetty

2000

J. Agric. Food Chem.

138

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Cranberry pomace contains large amounts of phenolic glycosides, which are important sources of free phenolics that have many food uses such as antioxidants, flavorings, and nutraceuticals. Our hypothesis was that these glycosides in cranberry pomace could be hydrolyzed by beta-glucosidase produced by Lentinus edodes during solid-state fermentation. On the basis of this hypothesis, our objective was to investigate the potential of using cranberry pomace as a substrate for the production of free phenolics and beta-glucosidase through solid-state fermentation by a food-grade fungus L. edodes. Our results suggested that L. edodes beta-glucosidase played a major role in release of phenolic aglycons from cranberry pomace during solid-state fermentation. After 50 days of cultivation, the yield of total free phenolics reached the maximum of 0.5 mg per g of pomace, while the beta-glucosidase activity was about 9 units per g of pomace. The enzyme exhibited optimal activity at 60 degrees C and at pH 3.5 and was stable at temperatures up to 50 degrees C and between pH 3 and 6.5. The major free phenolics produced from cranberry pomace were identified by HPLC as gallic acid, chlorogenic acid, p-hydroxybenzoic acid, and p-coumaric acid. These results suggest that cranberry pomace is a potential substrate for producing food-grade phenolics and fungal beta-glucosidase. The L. edodes beta-glucosidase showed good stability and tolerance to low pH and, therefore has potential applications in wine and juice processing for aroma and flavor enrichment through enzymatic hydrolysis of glucoside precursors.

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Section: Resultsmentioning

confidence: 87%

Solid-State Bioconversion of Phenolics from Cranberry Pomace and Role ofLentinus edodesβ-Glucosidase

Zheng

Shetty

2000

J. Agric. Food Chem.

138

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“…resulted decreasing of phenolic compounds yield. Decreasing of total phenolic content was due to degradation of phenolic compounds [13]. The maximum total phenolic compounds (35.96 mg GAE / g DW) could be observed at 90 min.…”

Section: ) the Effect Of Extraction Timesmentioning

confidence: 90%

Extraction of Bioactive Compounds from Mango Peels Using Green Technology

Tunchaiyaphum¹,

Eshtiaghi²,

Yoswathana³

2013

IJCEA

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Abstract-Mango peels, wastes generated from fruit can processing, are a good source of functional ingredients such as phenolic compounds that has potential antioxidant properties. This study investigated the extraction of phenolic compounds from mango peels using subcritical water extraction (SCW). Experiments were performed in a batch laboratory-built equipment (50 ml volume of vessel) immersed in oil bath and temperatures ranging from 160 to 220 °C, extraction time of 30 to 120 min., material particle sizes of 30 to 70 mesh, solid to water ratio of 1:10 to 1:50 and pH of solution 2 to 8. The highest phenolic content was obtained 50.25 mg GAE / g DW at the condition as follows: 180 °C, 90 min, solid to water ratio as 1:40 and pH 4. The amount of phenolic compounds from mango peels using SCW extraction was higher than that using soxhlet extraction at extraction time 60 min as 1.5 times. SCW extraction might be an alternative green technology for phenolic compounds extraction from agricultural wastes which substitute conventional method using organic solvents.Index Terms-Subcritical water extraction, phenolic compounds, mango peels.

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“…The major phenolic acids primarily detected in PP extract were caffeic (38.6%), gallic (26.5%), protocatechuic (18.8%) and chlorogenic (16.0%) acids (Singh & Rajini, ). Chlorogenic acid is a predominant phenolic acid in PP which upon storage of potatoes at room temperature gets transformed into caffeic acid (de Sotillo et al ., ; Wijngaard et al ., ). Al‐Weshahy & Rao () reported chlorogenic and caffeic acids as the most abundant phenolic acids, while p‐coumaric and ferulic acids as less common (present only in trace amounts) phenolic acids in PP of six potato varieties grown in Ontario (Canada).…”

Section: Phenolic Compounds In Potato Peelmentioning

confidence: 99%

Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activities

Singh

Kaur

et al. 2019

Int J of Food Sci Tech

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Potato peel (PP), a by-product of food processing industry, comprising 6-10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal-related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato-based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.

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Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation

Cited by 105 publications

References 7 publications

Solid-State Bioconversion of Phenolics from Cranberry Pomace and Role ofLentinus edodesβ-Glucosidase

Solid-State Bioconversion of Phenolics from Cranberry Pomace and Role ofLentinus edodesβ-Glucosidase

Extraction of Bioactive Compounds from Mango Peels Using Green Technology

Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activities

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