POTATO PEEL: A WONDERFUL SOURCE OF POLYPHENOLS DUE TO HIGHER BIOACCESSIBILITY
2021
RAIGOND, PINKY
Type and concentration of various antioxidants present in potato peel is well reported. However, bioaccessibilityof potato peels’ antioxidants, particularly polyphenols has not been reported yet. Therefore, present study aimed atevaluation of bioaccessibility of polyphenols and carbohydrates from peel of Kufri Chipsona-1 (processing variety); KufriJyoti and Kufri Bahar (table varieties). In-vitro bioaccessibility of total polyphenols, chlorogenic acid, caffeic acid and rutinrevealed that bioaccessibility of total and individual phenols is maximum in the gastric phase. On average, the releaseof chlorogenic acid, caffeic acid and rutin was 3, 18 and 1.1 folds higher in intestinal phase compared to their content inundigested peel, respectively. Starch decreased from oral to intestinal phase with concomitant increase in sugars. Thoughpotato peel is known to contain high concentration of polyphenols, the bioaccessibility of chlorogenic acid and caffeic acidis many folds higher than the ranges reported through biochemical procedures in undigested peels. Potato peel has a hugepotential to be used as a fortificant in development of various food products not only due to presence of high concentrationof polyphenols but also because of their high bioaccessibility that can help to improve the health of consumers.
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