Screening the effect of different extraction methods (ultrasound-assisted extraction and solid-liquid extraction) on the recovery of glycoalkaloids from potato peels: Optimisation of the extraction conditions using chemometric tools

Abstract

Solid-liquid extraction (SLE) (extraction time (5.5-69.5 min) and temperature (25.5-89.5 degrees C)) and ultrasound-assisted extraction (UAE) (extraction time (5-25 min) and temperature (25-85 degrees C), and amplitude (50-100%)) were investigated and optimised as a means to recover steroidal alkaloids from potato peel. Optimisation for the recovery of alpha-solanine, alpha-chaconine, and total glycoalkaloid content (TGA) from potato peels was performed using a central composite design (CCD) and Box-Behnken design for SLE and UAE, respectively. For SLE, the recovery of glycoalkaloids increased with increasing temperature, while time had no significant effect (at p

Keywords

Solanum tuberosum; Potato waste; Glycoalkaloids; Optimisation; Cavitation

Published in

Food and Bioproducts Processing
2020, volume: 119, pages: 277-286
Publisher: ELSEVIER

SLU Authors

• Papoutsis, Konstantinos

  • University College Dublin

UKÄ Subject classification

Circular Food Process Technologies
Food Biotechnology

Publication identifier

• DOI: https://doi.org/10.1016/j.fbp.2019.06.018

Permanent link to this page (URI)

https://res.slu.se/id/publ/131932