Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat

Abstract

The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82 mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the major component. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively, when the extract was prepared from gamma irradiated (150 Gy) potatoes. PPE showed excellent antioxidant activity as determined by beta-carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processed lamb meat was also investigated. PPE (0.04%) when added to meat before radiation processing was found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonyl content. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene (BHT).

Current options for the valorization of food manufacturing waste: a review

“…Results suggested that ethanol extracts of potato peel can be employed as natural antioxidant to prevent lipid and protein. Kanatt et al (2005) used potato peel waste as a source of natural antioxidants and test its effectiveness in reducing lipid peroxidation of radiation-processed meat. Radiation processing is one of the most effective technologies for sterilization in raw meat and meat products.…”

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

“…The peel removed from the potato tuber prior to slicing and frying is a principal byproduct in typical potato chips, and a substandard portion of mashed potato is further loaded in fabricated potato. Potato peel has a high content of phenolic compounds, to which antioxidant activity is attributed (Kanatt et al, 2005;De Sotillo et al, 1994). The main components were identified as chlorogenic acid and caffeic acid in free-form phenolics (Kanatt et al, 2005) and ferulic acid in bound-form phenolics (Nara et al, 2006).…”

“…Potato peel has a high content of phenolic compounds, to which antioxidant activity is attributed (Kanatt et al, 2005;De Sotillo et al, 1994). The main components were identified as chlorogenic acid and caffeic acid in free-form phenolics (Kanatt et al, 2005) and ferulic acid in bound-form phenolics (Nara et al, 2006). Potato peel extract can be used as a natural antioxidant in soy bean oil (Rehman et al, 2004) and has been shown to retard lipid oxidation in radiation-processed lamb meat (Kanatt et al, 2005).…”

“…The main components were identified as chlorogenic acid and caffeic acid in free-form phenolics (Kanatt et al, 2005) and ferulic acid in bound-form phenolics (Nara et al, 2006). Potato peel extract can be used as a natural antioxidant in soy bean oil (Rehman et al, 2004) and has been shown to retard lipid oxidation in radiation-processed lamb meat (Kanatt et al, 2005). Recently, its protective effect against carbon tetrachloride-induced liver injury in rats has been identified (Singh and Rajini, 2008).…”

Potato and Ginger Peels: A potential new source of natural antioxidants

“…Potato peel contains many phenolic compounds, some in free form and some bound. The largest portion consists of Cholorogenic acid (CGA), a derivative of caffeic acid (CFA) and Quinic acid (QNA) [30,31]. Singh et al [32] demonstrated that the aqueous extract of potato peel contains a number of antioxidant compounds viz., chlorogenic acid, gallic acid, caffeic acid which can effectively scavenge various reactive oxygen species/free radicals under in vitro conditions and attributed the broad range of antioxidant activity of peel extracts to multiple mechanism.…”