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Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity
Author(s) -
SOTILLO D. RODRIGUEZ,
HADLEY M.,
WOLFHALL C.
Publication year - 1998
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.1365-2621.1998.tb17924.x
Subject(s) - gallic acid , antimicrobial , chemistry , chlorogenic acid , food science , salmonella , escherichia coli , antioxidant , antibacterial activity , caffeic acid , bacteria , protocatechuic acid , biology , biochemistry , organic chemistry , gene , genetics
Freeze‐dried water extract of potato peels (pp), containing chlorogenic, caffeic, gallic, and protocatechuic acids, was tested for effectiveness as a natural antioxidant. The pp was prepared from peel waste of Russet Burbank potatoes. Safety concerns regarding the use of pp in foods were investigated. The pp was examined for mutagenic activity using the in vitro Salmonella typhimurium‐ Escherichia coli microsome assay and found to be nonmutagenic. Plate count of pp revealed <10 CFU/g. The antibacterial activity of the pp was species dependent. It was effective only at high concentration against gram negative and one gram positive bacteria but it was bacteriostatic.