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Influence of cooking methods on chlorogenic acid content of potato peels (Solanum tuberosum L.)
Sukrasnoa, Sari Y.M.a, Kusmardiyani S.a
a School of Pharmacy, Bandung Institute of Technology, Bandung, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2014, International Journal of Pharmacognosy and Phytochemical Research. All rights reserved.One of the major phenolic components of potato peels is chlorogenic acid. In this experiment, the influence of cooking methods on the content of chlorogenic acid in potato peels and the distribution of chlorogenic acid in the whole potato tuber was studied. Cooking methods employed include boiling, steaming, frying and baking. The chlorogenic acid was analyzed by HPLC. Chlorogenic acid in potato peel under studied was 1.007 mg/g. Its content after boiling, steaming, frying and baking was 56%, 161%, 98% and 21% compared to fresh peel. The chlorogenic acid was distributed throughout the potato tuber tissue with the highest distribution in the peel but not in the epidermal layer. Methanol extract obtained from all part of potato tissue exhibited radical scavenging activity tested using DPPH method. The radical scavenging capacity was still retained in extract obtained from potato peels after treatment with various cooking methods.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Chlorogenic acid,Cooking,Potato peel,Radical scavenging activity[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]