Impact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels

Potato (Solanum tuberosum L: Solanaceae family) is an
important food crop throughout the world and is widely
used as a raw material to produce starch, potato chips,
fries, flour, etc. Agricultural land under potato production
has decreased throughout years in Estonia, being
over 5.3 thousand ha in 2019. Majority of the food products
utilize peeled potatoes, which leaves behind a great
amount of potato peels as a waste. Effective management
and disposal of potato peels is necessary to avoid environmental
pollution. To overcome this, it is necessary that
potato peel waste is used for value addition. Potato peels,
a good source for bioactive compounds, mainly contain
polyphenolic compounds such as phenolic acids, chlorogenic
acid, flavonoids, flavanols and anthocyanins.
These compounds possess many health benefits to humans.
Green extraction techniques, such as ultrasound-assisted
extraction, are expected to preserve the extracted
compounds and retain their pharmacological characteristics.
In this paper, results will be presented on the effects
of different pre-treatment technologies, applied to potato
peels prior to standardizing and commending ultrasound
assisted extraction process of polyphenolic compounds.

Author(s): Alice Aav, Reelika Rätsep, Ivi Jõudu, Rajeev Bhat

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