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United States Department of Agriculture

Agricultural Research Service

Research Project: FINGERPRINTING AND PROFILING METHODS FOR CHARACTERIZATION OF FOODS AND DIETARY SUPPLEMENTS

Location: Food Composition and Methods Development Lab

Title: Optimization of extraction of phenolic acids from a vegetable waste product using a pressurized liquid extractor

Author
item Luthria, Devanand

Submitted to: Journal of Functional Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 4, 2012
Publication Date: July 6, 2012
Citation: Luthria, D.L. 2012. Optimization of extraction of phenolic acids from a vegetable waste product using a pressurized liquid extractor. Journal of Functional Foods. 4:842-850.

Interpretive Summary: Potato tubers are eaten worldwide for their nutritional value, but potato peels are often disposed as waste. This study identified the phenolic acids content in potato peels, tuber, and developed an optimized method for extraction of phenolic acids from potato peels using a pressurized liquid extractor (PLE). A variety of PLE parameters were investigated to optimize the extraction conditions, altering solvent composition, particle size, solid-to-solvent ratios, and temperature significantly influenced the phenolic acids content extracted from potato peels. However, changing static time, pressure, and flush volume caused insignificant changes in the extraction yield. The results presented in this manuscript suggest that optimization of extraction parameters is critical for accurate quantification of phytochemicals present in foods and other plant based products

Technical Abstract: Potato tubers are eaten worldwide for their nutritional value, but potato peels are often disposed as waste. This study identified the phenolic acids content in potato peels, tuber, and developed an optimized method for extraction of phenolic acids from potato peels using a pressurized liquid extractor (PLE). Caffeoylquinic acid isomers were the predominant phenolic acids present in potato peels as identified by HPLC and LC-MS analysis. The quantity of phenolic acids extracted from potato peels were over ten folds higher than that of the tubers. A variety of PLE parameters were investigated to optimize the extraction conditions, altering solvent composition, particle size, solid-to-solvent ratios, and temperature significantly influenced the phenolic acids content extracted from potato peels. However, changing static time, pressure, and flush volume caused insignificant changes in the extraction yield. The results presented in this manuscript suggest that optimization of extraction parameters is critical for accurate quantification of phytochemicals present in foods and other plant based products.

Last Modified: 4/23/2014
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