%0 Journal Article
%A Brahmi, Fatiha
%A Achat, S,
%A Mateos-Aparicio Cediel, Inmaculada
%A Sahki, T.
%A Bedjou, O.
%A Ben Bara, N
%A Benazzouz-Smail, L.
%A Haddadi-Guemghar, H.
%A Madani, Khodir
%A Boulekbache-Makhlouf, Lila
%T Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation
%D 2024
%U https://hdl.handle.net/20.500.14352/118052
%X 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 8C, 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 IC50s 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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