Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology.

@article{Amado2014OptimisationOA,
  title={Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology.},
  author={Isabel Rodr{\'i}guez Amado and Daniel Franco and Marivel S{\'a}nchez and Carlos Zapata and Jos{\'e} Antonio V{\'a}zquez},
  journal={Food chemistry},
  year={2014},
  volume={165},
  pages={290-9}
}
This study reports the optimised conditions (temperature, ethanol concentration and processing-time) for antioxidant extraction from potato peel (Agria variety) waste. At short extraction times (34 min), optimal yields of phenolic (TP) and flavonoid (Fv) compounds were reached at 89.9°C and ethanol concentrations of 71.2% and 38.6%, respectively. The main phenolic compounds identified in the extracts were chlorogenic (Cl) and ferulic (Fer) acids. A significant positive correlation was found… CONTINUE READING
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Conventional solid/liquid xtraction e Ethanol W ater 68.7 mg GAE/100 g db 26.1 mg

  • Farvin
  • 2011

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