| Autor: |
Brahmi, F., Achat, S., Mateos-Aparicio, I., Sahki, T., Bedjou, O., Ben Bara, N., Benazzouz-Smail, L., Haddadi-Guemghar, H., Madani, K., Boulekbache-Makhlouf, L. |
| Předmět: |
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| Zdroj: |
Acta Alimentaria; Jun2024, Vol. 53 Issue 2, p226-236, 11p |
| Abstrakt: |
This work proposes the optimisation of the ultrasound assisted extraction (UAE) for total phenolic content (TPC) from potato peels (PP). The optimised extract was obtained using ethanol 20% (v/v) for 30 min at 40 °C, and it was found to be rich in total phenolics (45.03 ± 4.16 mg GAE/g DM) and flavonoids (7.52 EQ/g DM) and exerted a good antioxidant effect with IC50s of 125.42 ± 2.78, 87.21 ± 7.72, and 200.77 ± 13.38 μg mL−1 for DPPH, phosphomolybdate, and FRAP, respectively. PP were used for the fresh cheese formulation, and this supplementation did not impact its physicochemical properties; however, the phenol content and antioxidant capacity of formulated cheeses were improved. PP-enriched fresh cheese presented a good acceptability, even better than the control. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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