Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

• DOI: 10.1002/ejlt.201500419
• Publication Date: 2016-03-19T00:54:58Z
• Authors: Daniel Franco; Mirian Pateiro; Isabel Rodríguez ...; María López Pedrouso; Carlos Zapata; José Antonio Vázquez; José Manuel Lorenzo
• Keywords: Lipid Oxidation; Soybean oil; Peroxide

Potato peels are an agro industrial waste of one the major crops worldwide. However, potential potato as source antioxidants in food industry is not yet sufficiently known. In this work, antioxidant effect peel extract (PPE) on oxidative stability soybean oil was evaluated. We found that addition low PPE concentrations to at four different levels, expressed chlorogenic acid (14.01, 20.37, and 31.94 ppm), affected lipid oxidation indices (peroxide, anisidine, conjugated dienes values), fatty composition, volatile compounds. Antioxidant increased with increasing dose extract. Inhibition percentages hexanal production concentration. addition, showed higher than control untreated samples. Overall, our study shows exhibited promising activity be applied over a wider range products industry. Practical applications: The prevention during processing storage great concern order obtain high quality health. Together fact synthetic may constitute health hazard for consumers, interest natural search naturally occurring compounds has dramatically. capacity extracts inhibit provides information about alternative further by‐products agro‐industries their use could represent significant step toward maintaining environmental balance.