Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology

Riciputi Y., Diaz-de-Cerio E., Akyol H., Çapanoğlu Güven E., Cerretani L., Caboni M. F., ...More

FOOD CHEMISTRY, vol.269, pp.258-263, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 269
  • Publication Date: 2018
  • Doi Number: 10.1016/j.foodchem.2018.06.154
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.258-263
  • Istanbul Technical University Affiliated: Yes


Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 degrees C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3-61% of the total phenolic compounds.