Extraction of antioxidants from potato peels and incorporation into value-added products

Food processing industries are emerging rapidly and are one of the world's most significant industries. Some byproducts that are disposed of as waste are actually rich sources of bioactive compounds, and hence can be reused. In the present study, potato peels that are byproducts of various potato-based industries were chosen as they possess high natural antioxidant activity as well as nutritional value. The primary goal of the present study was to utilize the best out of waste. Solvents such as methanol and ethanol were used for extracting the antioxidants from potato peels. Total phenolic content of potato peel extracts was examined. The radical scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) test was used to determine the antioxidant activity of the extracts. Different concentrations of extract of potato peel (1%, 2%, and 3%) were incorporated into the dough, and nachos were prepared. The criteria that were used for assessing the antioxidant activity of the extract in nachos were: peroxide value and acid value. The chemical composition of the peel was determined. Ethanol potato peel extracts were found to have 89.14% of radical scavenging activity as compared to methanol potato peel extract (67%). Thus, it was found that ethanol is a better organic solvent for extracting phenolic compounds from potato peels. It was found that 3% ethanol extract of potato peels gave better antioxidant activity as compared to others. Potato peels are nutritionally rich and have good antioxidant activity. Thus, it can be a good alternative to synthetic antioxidants in food products.