RT Journal Article
T1 Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation.
A1 Brahmi, Fatiha
A1 Mateos-Aparicio Cediel, Inmaculada
A1 García Alonso, María Alejandra
A1 Abaci, Nadjet
A1 Saoudi, Salima
A1 Smail Benazzouz, Leila
A1 Guemghar Haddadi, Hayate
A1 Madani, Khodir
A1 Boulekbache Makhlouf, Lila
AB The aim of this work was to optimize the conventional parameters for the extraction of phenolic compounds from potato (Solanum tuberosum L.) peels (PP). A central composite design (CCD) was used to establish the impacts of ethanol concentration (%), extraction time (min), and liquid/solid ratio (mL/g). The optimal experimental conditions that maximized extraction were ethanol at a concentration of 80% (v/v) for a time of 150 min with a ratio of 1 g/30 mL. Under optimal conditions, the total phenolic content (TPC) and the total flavonoid content (TFC) were 204.41 ± 8.64 mg GAE/100 g DW and 21.47 ± 0.76 mg QE/100 g DW, respectively. The PP extract had a potent antioxidant capacity tested by phosphomolybdate and DPPH assays with IC50 of 10.65 ± 0.21 and 179.75 ± 3.18 µg/mL, respectively. Furthermore, by fortifying yogurt with PP as a natural ingredient, an improvement ofits physical, nutritional, antioxidant, and sensorial qualities was attempted in this study. The yogurts formulated with PP revealed significantly higher (p ≤ 0.05) TPC, TFC, and antioxidant capacity in comparison with the control sample. In addition, the sensory evaluation showed that the yogurts enriched with PP were preferred over the control yogurt. The results indicate that PP can be considered an interesting byproduct since it can improve the nutritional, bioactive, and sensorial profile of yogurt, highlighting that PP, due to its high phenol content, can substantially improve the antioxidant effect of the new formulated yogurt.
PB MPDI
SN 2076-3921
YR 2022
FD 2022-07-19
LK https://hdl.handle.net/20.500.14352/73217
UL https://hdl.handle.net/20.500.14352/73217
LA eng
NO Brahmi, F., Mateos-Aparicio Cediel, I., García Alonso, A. et al. «Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum Tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation». Antioxidants, vol. 11, n.o 7, julio de 2022, p. 1401. DOI.org (Crossref), https://doi.org/10.3390/antiox11071401.
NO Spanish–Algerian Bilateral Program for Technological Cooperation (ALGESIP)
DS Docta Complutense
RD 10 abr 2025