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Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
Author(s) -
SOTILLO D. RODRIGUEZ,
HADLEY M.,
HOLM E.T.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05584.x
Subject(s) - degradation (telecommunications) , extraction (chemistry) , aqueous solution , chemistry , identification (biology) , food science , aqueous extract , chromatography , botany , biology , traditional medicine , organic chemistry , computer science , medicine , telecommunications
Phenolics were extracted from potato peel waste using water or methanol. Phenolic acids in the extracts were quantified by HPLC. The greatest amounts of phenolic acids resulted when potato homogenate was refluxed with water for 30 min. yielding a total concentration of 48 mg/100g. Four phenolic acids (chlorogenic. gallic, protocatechuic, and caffeic) were characterized as major components. Aqueous extracts were stored 20 days and after 7 days at 25°C exposed to light, chlorogenic acid had degraded to caffeic acid.