Potato Peel Extract-a Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat
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- 作者：Sweetie R. Kanatt ; Ramesh Chander ; P. Radhakrishna ; and Arun Sharma
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：March 9, 2005
- 年：2005
- 卷：53
- 期：5
- 页码：1499 - 1504
- 全文大小：251K
- 年卷期：v.53,no.5(March 9, 2005)
- ISSN：1520-5118
文摘
The effective utilization of potato peel, a waste generated in large quantities by the food industry, asan antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the majorcomponent. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively,when the extract was prepared from 
irradiated (150 Gy) potatoes. PPE showed excellent antioxidantactivity as determined by 
-carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processedlamb meat was also investigated. PPE (0.04%) when added to meat before radiation processingwas found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonylcontent. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene(BHT).Keywords: Lamb meat; oxidation; antioxidants; phenolics; potato peel extract
irradiated (150 Gy) potatoes. PPE showed excellent antioxidantactivity as determined by -carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processedlamb meat was also investigated. PPE (0.04%) when added to meat before radiation processingwas found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonylcontent. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene(BHT).Keywords: Lamb meat; oxidation; antioxidants; phenolics; potato peel extract