RT Journal Article
T1 Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation
A1 Brahmi, Fatiha
A1 Achat, S,
A1 Mateos-Aparicio Cediel, Inmaculada
A1 Sahki, T.
A1 Bedjou, O.
A1 Ben Bara, N
A1 Benazzouz-Smail, L.
A1 Haddadi-Guemghar, H.
A1 Madani, Khodir
A1 Boulekbache-Makhlouf, Lila
AB 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.
PB Akadémiai Kiadó
YR 2024
FD 2024
LK https://hdl.handle.net/20.500.14352/118052
UL https://hdl.handle.net/20.500.14352/118052
LA eng
NO Brahmi F, Achat S, Mateos-Aparicio I, Sahki T, Bedjou O, Ben Bara N, et al. Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation. AAlim [Internet]. 12 de junio de 2024 [citado 13 de febrero de 2025];53(2):226-36. Disponible en: https://akjournals.com/view/journals/066/53/2/article-p226.xml
NO Spanish-Algerian Bilateral Program for Technological Cooperation (ALGESIP)
DS Docta Complutense
RD 6 abr 2025