Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
详细信息 查看全文
- 作者：Daniel Franco ; Mirian Pateiro ; Isabel Rodrí ; guez Amado ; Marí ; a Ló ; pez Pedrouso ; Carlos Zapata ; José ; Antonio Vá ; zquez and José ; Manuel Lorenzo
- 刊名：European Journal of Lipid Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：118
- 期：12
- 页码：1891-1902
- 全文大小：193K
- ISSN：1438-9312
文摘
Potato peels are an agro industrial waste of one of the major crops worldwide. However, the potential of potato peels as source of antioxidants in the food industry is not yet sufficiently known. In this work, the antioxidant effect of potato peel extract (PPE) on oxidative stability of soybean oil was evaluated. We found that the addition of low PPE concentrations to soybean oil at four different levels, expressed as chlorogenic acid concentrations (14.01, 20.37, and 31.94 ppm), affected lipid oxidation indices (peroxide, anisidine, and conjugated dienes values), fatty acid composition, and volatile compounds. Antioxidant effect increased with increasing dose extract. Inhibition percentages of hexanal production increased with the PPE concentration. In addition, low concentrations of PPE showed higher oxidation stability than control untreated samples. Overall, our study shows that low concentrations of PPE exhibited promising antioxidant activity to be applied over a wider range of products in the food industry.