Comparison of antioxidant effect of three varieties of potato and potato chips waste on soybean oil
2009
Bayat, F., Agricultural and Natural Resources Research Center, Hamadan, Iran
In this study, phenolic compounds were extracted from the peel of the three varieties of potato (Cardinal, Agria, Aula) and potato chips waste (obtained from a local factory) using 90% ethanol and water then their antioxidant activity in soybean oil and potato chips waste were investigated. Ethanol extracts of potato peels had got more phenolic compounds than water extracts and the extract of Cardinal had the greatest content of phenolic compounds. Ethanol extracts after drying were added to antioxidant free soybean oil at different concentrations (0.100, 200,300,400 and 500 PPm) and their antioxidant activity based on peroxide value were compared. Results indicated that by the increasing of antioxidant concentrations, PV was decreased and Cardinal extract at 500 PPm were the most effective natural antioxidant. Effect of this antioxidant as compare to synthetic antioxidant on the PV of soybean oil and potato chips waste showed that synthetic antioxidant was more effective than their natural counterpart.
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