Ultrasound‐assisted extraction of polyphenols from potato peels: profiling and kinetic modelling |
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| Authors: | Bibha Kumari Brijesh K Tiwari Mohammad B Hossain Dilip K Rai Nigel P Brunton |
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| Affiliation: | 1. Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland;2. Institute of Food and Health, University College Dublin, Belfield, Dublin, Ireland |
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| Abstract: | 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 (R2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds. |
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| Keywords: | Antioxidant activity (DPPH and FRAP) Peleg's kinetics modelling phenolic acids potato peel UHPLC‐MS/MS ultrasound‐assisted extraction |
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