TY - JOUR
T1 - Evaluation of extracts from potato and tomato wastes as natural antioxidant additives
AU - Del Carmen Robles-Ramírez, María
AU - Monterrubio-López, Ricardo
AU - Mora-Escobedo, Rosalva
AU - Del Carmen Beltrán-Orozco, María
N1 - Funding Information:
This work was financed by Instituto Politécnico Nacional, México (Project SIP20141059).
PY - 2016/3
Y1 - 2016/3
N2 - The industrialization of potato and tomato produces large amount of wastes. Previous studies have demonstrated that these by-products are rich in antioxidant compounds. In this study, the composition and antioxidant efficacy of extracts from potato and tomato by-products were determined in order to evaluate their potential as food additives. Potato and tomato wastes showed to be good sources of fiber, protein and antioxidants. The antioxidant activity and total phenolic, carotenoid and lycopene contents were determined in methanol, ethanol and acetone extracts of the residues. Methanol was the best solvent for the extraction of phenolics while acetone was the best in the extraction of carotenoids in both residues. The greatest antioxidant activity (14.10 μmol Trolox/g) resulted when potato peels were extracted with ethanol. The oxidative stability of canola oil containing either ethanol extracts of potato and tomato wastes (200 and 400 mg/kg) or the synthetic antioxidant BHT (200 mg/kg), compared to oil without antioxidants, was evaluated by measuring their peroxide values, conjugated dienes and p-anisidine value after 72 and 144 h storage at 65 °C. The order of antioxidant efficacy was as follows: potato peels > BHT > tomato residues. The results showed that ethanol extracts of potato and tomato waste could be used as natural antioxidant additives in the protection of vegetable oils.
AB - The industrialization of potato and tomato produces large amount of wastes. Previous studies have demonstrated that these by-products are rich in antioxidant compounds. In this study, the composition and antioxidant efficacy of extracts from potato and tomato by-products were determined in order to evaluate their potential as food additives. Potato and tomato wastes showed to be good sources of fiber, protein and antioxidants. The antioxidant activity and total phenolic, carotenoid and lycopene contents were determined in methanol, ethanol and acetone extracts of the residues. Methanol was the best solvent for the extraction of phenolics while acetone was the best in the extraction of carotenoids in both residues. The greatest antioxidant activity (14.10 μmol Trolox/g) resulted when potato peels were extracted with ethanol. The oxidative stability of canola oil containing either ethanol extracts of potato and tomato wastes (200 and 400 mg/kg) or the synthetic antioxidant BHT (200 mg/kg), compared to oil without antioxidants, was evaluated by measuring their peroxide values, conjugated dienes and p-anisidine value after 72 and 144 h storage at 65 °C. The order of antioxidant efficacy was as follows: potato peels > BHT > tomato residues. The results showed that ethanol extracts of potato and tomato waste could be used as natural antioxidant additives in the protection of vegetable oils.
KW - Antioxidant additives
KW - Lycopene
KW - Potato peels
KW - Tomato by-products
KW - Total carotenoids
KW - Total phenolics
UR - http://www.scopus.com/inward/record.url?scp=84969913392&partnerID=8YFLogxK
M3 - Artículo
SN - 0004-0622
VL - 66
SP - 66
EP - 73
JO - Archivos Latinoamericanos de Nutricion
JF - Archivos Latinoamericanos de Nutricion
IS - 1
ER -