Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity

被引：0

作者：

De Sotillo, DR ^{[1
]}

Hadley, M ^{[1
]}

Wolf-Hall, C ^{[1
]}

机构：

[1] N Dakota State Univ, Dept Food & Nutr, Fargo, ND 58105 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

potato peel; freeze dried extract; antioxidant; chlorogenic acid; caffeic acid;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Freeze-dried water extract of potato peels (pp), containing chlorogenic, caffeic, gallic, and protocatechuic acids, was tested for effectiveness as a natural antioxidant. The pp was prepared from peel waste of Russet Burbank potatoes. Safety concerns regarding the use of pp in foods were investigated. The pp was examined for mutagenic activity using the in vitro Salmonella typhimurium Escherichia coli microsome assay and found to be nonmutagenic. Plate count of pp revealed <10 CFU/g. The antibacterial activity of the pip was species dependent. It was effective only at high concentration against gram negative and one gram positive bacteria but it was bacteriostatic.

引用

页码：907 / 910

页数：4

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