Potato Peel Waste: Stability and Antioxidant Activity of a Freeze‐Dried Extract

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

doi:10.1111/j.1365-2621.1994.tb08182.x

Cited by 87 publications

(25 citation statements)

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“…Por outro lado, os ácidos ocumárico, p-cumárico, p-hidroxibenzóico e vanílico demonstraram pouca ou nenhuma propriedade antioxidante 44 . Em estudos realizados com extratos de casca de batata, através do método de Shall, observou-se que os compostos ácidos clorogênico, gálico, protocatequínico e caféico apresentaram atividade antioxidante similar ao BHA quando o extrato e o antioxidante sintético foram aplicados em óleo de girassol na dosagem de 200 mg/kg 45 . Na tentativa de elucidar as diferenças de potencial existentes entre os ácidos fenólicos, foi realizada uma comparação quantitativa do comportamento cinético da inibição da oxidação de alguns ácidos benzóicos (ácidos p-hidroxibenzóico, vanílico, siríngico, e 3,4-diidroxibenzóico) e cinâmicos (ácidos p-cumárico, ferúlico, sinápco e caféico) quando aplicados em banha aquecida a 100 ºC, com retirada de amostras em intervalos de tempo definidos para análise 46 .…”

Section: Figura 4 a Molécula Dos Tocoferóisunclassified

Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Ramalho¹,

Jorge²

2006

Quím. Nova

218

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Estadual Paulista, Rua Cristóvão Colombo, 2265, 15054-000 São José do Rio Preto -SP, BrasilRecebido em 8/6/04; aceito em 6/5/05; publicado na web em 01/12/05 ANTIOXIDANTS USED IN OILS, FATS AND FATTY FOODS. Lipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.Keywords: lipid oxidation; natural antioxidants; synthetic antioxidants. INTRODUÇÃOCom a finalidade de inibir ou retardar a oxidação lipídica de óleos, gorduras e alimentos gordurosos, são empregados compostos químicos conhecidos como antioxidantes.Os lipídios são constituídos por uma mistura de tri, di e monoacilgliceróis, ácidos graxos livres, glicolipídios, fosfolipídios, esteróis e outras substâncias. A maior parte destes constituintes é oxidável em diferentes graus 1 , sendo que os ácidos graxos insaturados são as estruturas mais susceptíveis ao processo oxidativo 2 . A oxidação lipídica é responsável pelo desenvolvimento de sabores e odores desagradáveis tornando os alimentos impróprios para consumo, além de também provocar outras alterações que irão afetar não só a qualidade nutricional, devido à degradação de vitaminas lipossolúveis e de ácidos graxos essenciais, mas também a integridade e segurança dos alimentos, através da formação de compostos poliméricos potencialmente tóxicos 3-5 . Os lipídios podem ser oxidados por diferentes caminhos: Reações hidrolíticas As reações hidrolíticas são catalisadas pelas enzimas lipase ou pela ação de calor e umidade, com formação de ácidos graxos livres 6 . Oxidação enzimáticaA oxidação por via enzimática ocorre pela ação das enzimas lipoxigenases que atuam sobre os ácidos graxos poliinsaturados, catalisando a adição de oxigênio à cadeia hidrocarbonada poliinsaturada. O resultado é a formação de peróxidos e hidroperóxidos com duplas ligações conjugadas que podem envolver-se em diferentes reações degradativas 5,7 .Fotoxidacão O mecanismo de fotoxidacão de gorduras insaturadas é promovido essencialmente pela radiação UV em presença de fotossensibilizadores (clorofila, mioglobina, riboflavina e outros) que absorvem a energia luminosa de comprimento de onda na faixa do visível e a transferem para o oxigênio triplete (

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Section: Figura 4 a Molécula Dos Tocoferóisunclassified

Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Ramalho¹,

Jorge²

2006

Quím. Nova

218

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“…Peels are the major by‐products obtained during the processing of various fruits and these were shown to be a good source of polyphenols, carotenoids and other bioactive compounds, which posses various beneficial effects on human health (Sotillo et al. , 1994a; Larrauri et al.…”

Section: Introductionmentioning

confidence: 99%

“…Aqueous extract of potato peel was shown to provide a good source of phenolic acids (Sotillo et al. , 1994b) and exhibited good antioxidant activity (Sotillo et al. , 1994a).…”

Section: Introductionmentioning

confidence: 99%

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

Arora

Choudhary

Agarwal

et al. 2008

Int J of Food Sci Tech

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Banana is one of the most important tropical fruits, and India ranks first in its world production. Banana cultivars rich in provitamin A carotenoids may offer a potential food source for alleviating vitamin A deficiency, particularly in developing countries. With a view to exploit banana peels as a source of valuable components, in the present study, proximate composition, carotenoids, beta-carotene and some antioxidative enzymes as well as carbohydrate content of selected Indian banana varieties were determined. Karpooravalli cultivar of banana showed the maximum accumulation of carotenoid content in the nonedible (68 lg g )1 d.w.) portion of banana, while being the second highest in beta-carotene content (143.12 lg per 100 g). However, Red Banana ranked highest in total carotenoid contents for pulp (4 lg g )1 d.w.) and beta-carotene was estimated to be the highest in the case of peels (241.91 lg per 100 g) and in pulp (117.2 lg per 100 g). Karpooravalli cultivar of banana is also rich in carbohydrate content in terms of total starch (1786.0 lg g )1 d.w. in peels and 544.85 lg g )1 d.w. in pulp) and sugars (53.53 lg g )1 d.w. in peels and 39.05 lg g )1 d.w. in pulp). The catalase enzyme activity in these peels ranged from 5.66 to 35.57 nmol min )1 mg )1 proteins and was found at a higher level in cultivar Poovan, while the ascorbate peroxidase showed the range of 2.25 to 6.22 lmol min )1 mg )1 proteins. The peels of cultivars Red Banana and Karpooravalli are rich source of bioactive compounds, such as carotenoids (beta-carotene), antioxidative enzymes and carbohydrate contents.

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Yamada

Shinomiya²,

Ohba³

et al. 2009

FSTR

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By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the consumption of fermentable sugars. Galacturonic acid derived from pectin was not fermented and remained in the fermented broth. In the by-products, the conversion rate of sugars to ethanol was estimated to be 42.5%.

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Potato Peel Waste: Stability and Antioxidant Activity of a Freeze‐Dried Extract

Cited by 87 publications

References 10 publications

Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos

Compositional variation in β‐carotene content, carbohydrate and antioxidant enzymes in selected banana cultivars

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

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