Brahmi, FatihaAchat, S,Mateos-Aparicio Cediel, InmaculadaSahki, T.Bedjou, O.Ben Bara, NBenazzouz-Smail, L.Haddadi-Guemghar, H.Madani, KhodirBoulekbache-Makhlouf, Lila2025-02-132025-02-132024Brahmi 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.xml10.1556/066.2023.00317https://hdl.handle.net/20.500.14352/118052This 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1556/066.2023.00317restricted access612.39potato peelsphenolicsantioxidant activityfresh cheesesensorial analysisCienciasDietética y nutrición (Farmacia)2302.90 Bioquímica de Alimentos