Biologically active compound stability in the industrial potato processing by-products
2019
Sepelevs, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Nakurte, I., University of Latvia, Riga (Latvia). Faculty of Chemistry. Dept. of Physical Chemistry | Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
The biologically active compound extraction from potato peel by-products is an actual topic that is targeted not only on the new product development but also provides an important insight into industrial by-product recycling possibilities. As actual information on the extractable biologically valuable compound stability during the industrial potato peel by-products storage is scarce, the aim of present research had been to analyse phenolics and glycoalkaloids degradation tendencies in potato processing by-products (peels form different abrasion peeling lines), imitating the actual industrial storage conditions. In the present study, α-solanine and α-chaconine were the most stable among the analysed compounds. Chlorogenic acid concentration showed slower decrease rates in large and middle size peel pieces during the first days of storage, when compared to small size samples (possibly due to on-going chlorogenic acid synthesis form phenylalanine). The peel material that does not contain whole cells (ground peel) is not recommended for extracting purposes due to the rapid phenolic compound oxidation and degradation. Alternatively, peel material that consists of large and middle size peels can be used for the extraction purposes during the first two days of peel storage under industrial storage conditions, without major decreases in the yield. Deeper studies on biologically active compound degradation dynamics are necessary to maximise the extraction yield of phenolics and glycoalkaloids from the industrial potato processing wastes.
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