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Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels
A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g(−1) dry...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2011
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6259758/ https://www.ncbi.nlm.nih.gov/pubmed/21383659 http://dx.doi.org/10.3390/molecules16032218 |
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author | Singh, Ashutosh Sabally, Kebba Kubow, Stan Donnelly, Danielle J. Gariepy, Yvan Orsat, Valérie Raghavan, G.S.V. |
author_facet | Singh, Ashutosh Sabally, Kebba Kubow, Stan Donnelly, Danielle J. Gariepy, Yvan Orsat, Valérie Raghavan, G.S.V. |
author_sort | Singh, Ashutosh |
collection | PubMed |
description | A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g(−1) dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g(−1) dw), caffeic acid (1.33 mg g(−1) dw), ferulic acid (0.50 mg g(−1) dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g(−1) dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%. |
format | Online Article Text |
id | pubmed-6259758 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2011 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62597582018-12-07 Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels Singh, Ashutosh Sabally, Kebba Kubow, Stan Donnelly, Danielle J. Gariepy, Yvan Orsat, Valérie Raghavan, G.S.V. Molecules Article A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g(−1) dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g(−1) dw), caffeic acid (1.33 mg g(−1) dw), ferulic acid (0.50 mg g(−1) dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g(−1) dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%. MDPI 2011-03-07 /pmc/articles/PMC6259758/ /pubmed/21383659 http://dx.doi.org/10.3390/molecules16032218 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Singh, Ashutosh Sabally, Kebba Kubow, Stan Donnelly, Danielle J. Gariepy, Yvan Orsat, Valérie Raghavan, G.S.V. Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title | Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title_full | Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title_fullStr | Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title_full_unstemmed | Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title_short | Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels |
title_sort | microwave-assisted extraction of phenolic antioxidants from potato peels |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6259758/ https://www.ncbi.nlm.nih.gov/pubmed/21383659 http://dx.doi.org/10.3390/molecules16032218 |
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