Free radical scavenging activity of an aqueous extract of potato peel

Nandita, Singh and Rajini, P.S. (2004) Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry, 85. pp. 611-616. ISSN 0308-8146

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Abstract

<p align="justify">The antioxidant potency of freeze-dried aqueous extract of potato peel was investigated employing various established in vitro systems, such as lipid peroxidation in rat liver homogenate, 1, 1-diphenyl-2-picrylhydrazyl (DPPH)/superoxide/hydroxyl radical scavenging, reducing power, and iron ion chelation. Freeze-dried aqueous extract of potato peel powder (PPE) showed strong inhibitory activity toward lipid peroxidation of rat liver homogenate induced by the FeCl₂–H₂O₂ system. Furthermore, PPE exhibited a strong concentration-dependent inhibition of deoxyribose oxidation. PPE also showed a considerable antioxidant activity in the DPPH radical assay system. The multiple antioxidant activity of PPE was evident as it showed strong reducing power, superoxide scavenging ability and also ferrous ion chelating potency. The data obtained in the in vitro models clearly establish the antioxidant potency of freeze-dried extract of potato peel. Considering that potato peels are discarded as waste and not effectively utilized, these in vitro results suggest the possibility that potato peel waste could be effectively employed as an ingredient in health or functional food, to alleviate oxidative stress. However, comprehensive studies need to be conducted to ascertain the in vivo safety of such extracts in experimental animal models.</p>

Item Type:	Article
Uncontrolled Keywords:	Potato peel extract; Antioxidant activity; Lipid peroxidation; Radical scavenging effect; Iron chelation
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/29

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