2026-06-27T15:58:22Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1180522025-02-18T13:16:31Zcom_20.500.14352_14col_20.500.14352_15

Brahmi, Fatiha Achat, S, Mateos-Aparicio Cediel, Inmaculada Sahki, T. Bedjou, O. Ben Bara, N Benazzouz-Smail, L. Haddadi-Guemghar, H. Madani, Khodir Boulekbache-Makhlouf, Lila 2025-02-13T12:58:50Z 2025-02-13T12:58:50Z 2024 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 10.1556/066.2023.00317 https://hdl.handle.net/20.500.14352/118052 https://doi.org/10.1556/066.2023.00317 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. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ restricted access Attribution-NonCommercial-NoDerivatives 4.0 International Optimal conditions of ultrasound assisted extraction for potato peel polyphenols and the impact of this by-product on fresh cheese formulation journal article