Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation

Brahmi, F. and Achat, S. and Mateos-Aparicio, I. and Sahki, T. and Bedjou, O. and Ben Bara, N. and Benazzouz-Smail, L. and Haddadi-Guemghar, H. and Madani, K. and Boulekbache-Makhlouf, L. (2024) Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (2). pp. 226-236. ISSN 0139-3006

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Abstract

This work proposes the optimisation of the ultrasound assisted extraction (UAE) for total phenolic content (TPC) from potato peels (PP). The optimised extract was obtained using ethanol 20% (v/v) for 30 min at 40 °C, and it was found to be rich in total phenolics (45.03 ± 4.16 mg GAE/g DM) and flavonoids (7.52 EQ/g DM) and exerted a good antioxidant effect with IC 50s of 125.42 ± 2.78, 87.21 ± 7.72, and 200.77 ± 13.38 μg mL −1 for DPPH, phosphomolybdate, and FRAP, respectively. PP were used for the fresh cheese formulation, and this supplementation did not impact its physicochemical properties; however, the phenol content and antioxidant capacity of formulated cheeses were improved. PP-enriched fresh cheese presented a good acceptability, even better than the control.

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