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Ultrasound‐assisted extraction of polyphenols from potato peels: profiling and kinetic modelling
Author(s) -
Kumari Bibha,
Tiwari Brijesh K.,
Hossain Mohammad B.,
Rai Dilip K.,
Brunton Nigel P.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13404
Subject(s) - polyphenol , caffeic acid , chlorogenic acid , chemistry , extraction (chemistry) , dpph , chromatography , phenols , antioxidant , liquid chromatography–mass spectrometry , food science , mass spectrometry , biochemistry
Summary Ultrasound‐assisted extraction ( UAE ) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream‐skinned Lady Claire ( LC ) and pink‐skinned Lady Rosetta ( LR ), commonly used in snack food production. Extraction efficacy between the UAE ‐untreated (control) and the UAE ‐treated extracts was assessed on the total phenolic content and antioxidant capacities ( DPPH and FRAP ). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid–liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography‐tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation ( R 2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.