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Molecules 2011, 16(3), 2218-2232; doi:10.3390/molecules16032218

Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels

1
Department of Bioresource Engineering, McGill University, 21,111 Lakeshore Rd., Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
2
School of Dietetics & Human Nutrition, McGill University, QC H9X 3V9, Canada
3
Department of Plant Science, McGill University, QC H9X 3V9, Canada
*
Author to whom correspondence should be addressed.
Received: 6 January 2011 / Revised: 2 March 2011 / Accepted: 4 March 2011 / Published: 7 March 2011
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Abstract

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g−1 dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g−1 dw), caffeic acid (1.33 mg g−1 dw), ferulic acid (0.50 mg g−1 dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g−1 dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.
Keywords: response surface method; chlorogenic acid; ferulic acid; ascorbic acid; DPPH; potato peel response surface method; chlorogenic acid; ferulic acid; ascorbic acid; DPPH; potato peel
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MDPI and ACS Style

Singh, A.; Sabally, K.; Kubow, S.; Donnelly, D.J.; Gariepy, Y.; Orsat, V.; Raghavan, G. Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels. Molecules 2011, 16, 2218-2232.

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