Natural Antioxidants by Banerjee Rituparna Verma Arun K. Siddiqui Mohammed Wasim

Author:Banerjee, Rituparna,Verma, Arun K.,Siddiqui, Mohammed Wasim [Неизв.]
Language: eng
Format: epub
Publisher: CRC Press LLC

5.3.1.30 POTATO PEEL EXTRACT (PPE)

The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant in radiation processed lamb meat was investigated by Kanatt et al. (2005). PPE has a high phenolic content (70.82 mg, catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) is the major component. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively, when the extract was prepared from γ irradiated (150 Gy) potatoes. The AOA of PPE was found to be comparable to BHT.

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