Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TPC in the extracts was determined spectrometrically...

Full description

Bibliographic Details
Main Authors: Nicolas Joly, Kaies Souidi, David Depraetere, Daniel Wils, Patrick Martin
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Molecules
Subjects:
potato
phenolic
chlorogenic
Online Access:https://www.mdpi.com/1420-3049/26/1/177

Similar Items

Similar Items