Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Ylenia Riciputi, Elixabet Diaz-de-Cerio, Hazal Akyol, Esra Capanoglu, Lorenzo Cerretani, Maria Fiorenza Caboni, Vito Verardo*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

76 Citations (Scopus)

Abstract

Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3–61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties.

Original languageEnglish
Pages (from-to)258-263
Number of pages6
JournalFood Chemistry
Volume269
DOIs
Publication statusPublished - 15 Dec 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Funding

Vito Verardo thanks the Spanish Ministry of Economy and Competitiveness (MINECO) for “Ramon y Cajal” contract.

FundersFunder number
Ministerio de Economía y Competitividad

    Keywords

    • Antioxidant activity
    • Box-Behnken design
    • Phenolic compounds
    • Potato peel by-products
    • Response surface methodology

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