Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Ylenia Riciputi; Elixabet Diaz-de-Cerio; Hazal Akyol; Esra Capanoglu; Lorenzo Cerretani; Maria Fiorenza Caboni; Vito Verardo

doi:10.1016/j.foodchem.2018.06.154

Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Food Chem. 2018 Dec 15:269:258-263. doi: 10.1016/j.foodchem.2018.06.154. Epub 2018 Jul 2.

Authors

Ylenia Riciputi¹, Elixabet Diaz-de-Cerio², Hazal Akyol³, Esra Capanoglu³, Lorenzo Cerretani⁴, Maria Fiorenza Caboni⁵, Vito Verardo⁶

Affiliations

¹ Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy.
² Department of Analytical Chemistry, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain.
³ Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Ayazağa Campus, 34469 Maslak, Istanbul, Turkey.
⁴ Pizzoli SpA, via Zenzalino Nord 1, 40054 Budrio, Bologna, Italy.
⁵ Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-University of Bologna, via Quinto Bucci 336, 47521 Cesena, FC, Italy; Department of Agriculture and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
⁶ Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain. Electronic address: vitoverardo@ugr.es.

PMID: 30100433
DOI: 10.1016/j.foodchem.2018.06.154

Abstract

Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3-61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties.

Keywords: Antioxidant activity; Box-Behnken design; Phenolic compounds; Potato peel by-products; Response surface methodology.

MeSH terms

Antioxidants / analysis
Antioxidants / isolation & purification*
Phenols / analysis
Phenols / isolation & purification*
Plant Extracts / analysis
Plant Extracts / isolation & purification*
Solanum tuberosum / chemistry*
Solvents
Sonication / methods*

Substances

Antioxidants
Phenols
Plant Extracts
Solvents