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Digitale Medien

Potato Peel Waste: Stability and Antioxidant Activity of a Freeze-Dried Extract (1994)

SOTILLO, D. RODRIGUEZ ; HADLEY, M. ; HOLM, E. T.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 59 (1994), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Aqueous extracts of potato peel waste were freeze-dried. High performance liquid chromatography (HPLC) of the freeze-dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.81%), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze-dried extract, no degradation of phenolics occurred. After 4 days storage at 63°C, 5.00g of sunflower oil containing either the freeze-dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg-1 respectively. L-ascorbic acid-6-palmitate was the best antioxidant (PV= 10.65 meq kg-1) but the freeze-dried extract was as good as BHA.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08182.x

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