The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat
Abstract
The effective utilization of potato peel, a waste generated in large quantities by the food industry, as an antioxidant was investigated. Potato peel extract (PPE) exhibited high phenolic content (70.82 mg of catechin equivalent/100 g), chlorogenic acid (27.56 mg/100 g of sample) being the major component. The yield of total phenolics and chlorogenic acid increased by 26 and 60%, respectively, when the extract was prepared from gamma irradiated (150 Gy) potatoes. PPE showed excellent antioxidant activity as determined by beta-carotene bleaching and radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The suitability of PPE for controlling lipid oxidation of radiation processed lamb meat was also investigated. PPE (0.04%) when added to meat before radiation processing was found to retard lipid peroxidation of irradiated meat as measured by TBA number and carbonyl content. The antioxidant activity of PPE was found to be comparable to butylated hydroxytoluene (BHT).
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Antioxidant and Antiproliferative Activities of Common Vegetables
Chu, Y.-F., Sun, J., Wu, X., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020665f · Cited by 937
Cited by
Current options for the valorization of food manufacturing waste: a review
Mirabella, N., Castellani, V., & Sala, S. (2014) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.10.051 · Cited by 1,166
Antioxidant assays for plant and food components
Moon, J.-K., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803537k · Cited by 958
Camire, M. E., Kubow, S., & Donnelly, D. J. (2009) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390903041996 · Cited by 630
Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat
Kanatt, S. R., Chander, R., & Sharma, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.066 · Cited by 379
Self-citationSubcritical water extraction of phenolic compounds from potato peel
Singh, P. P., & Saldaña, M. D. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.006 · Cited by 306
Metadata
- Authors
- Kanatt, S. R., Chander, R., Radhakrishna, P., & Sharma, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-02-11
- Volume
- 53
- Issue
- 5
- Pages
- 1499-1504
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2135280418
- Cited by
- 161
- References
- 4
- FWCI
- 3.80
- Type
- journal article
- Language
- en
- Open access
- closed
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