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Subcritical water extraction of functional ingredients and glycoalkaloids from potato peel

  • Author / Creator
    Singh, Pushp
  • Potato peel, a waste generated from potato processing is a disposal problem. But, it is a good source of phenolic compounds, sugars, and glycoalkaloids. This study examines the subcritical water extraction of phenolics, glycoalkaloids and sugars from potato peel and compares it to conventional solvent extraction. Experiments were conducted in a batch stainless steel reactor at 6 MPa, 2 mL/min and 100 to 240˚C for 30-120 min. The results revealed that highest recoveries of phenolic compounds (81.23 mg/100 g; fw) and sugars (75 mg/g; fw) were obtained using subcritical water at 180°C and 30 min and at 160°C and 120 min, respectively. Low content of glycoalkaloids (1.19 mg/100 g, fw) was obtained using subcritical water. The yields of phenolics and sugars using subcritical water were 40 and 45% higher than using a conventional solvent extraction method. Therefore, subcritical water might be a good substitute to organic solvents such as methanol and ethanol to obtain functional ingredients from potato peel.

  • Subjects / Keywords
  • Graduation date
    2011-06
  • Type of Item
    Thesis
  • Degree
    Masters of Science
  • DOI
    https://doi.org/10.7939/R3GG7P
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
    English
  • Institution
    University of Alberta
  • Degree level
    Master's
  • Department
    • Department of Agricultural, Food and Nutritional Science
  • Supervisor / co-supervisor and their department(s)
    • Saldana, Marleny (Agricultural, Food and Nutritional Science)
  • Examining committee members and their departments
    • Guigard, Selma (Environmental Engineering)
    • Schieber, Andreas (Agricultural, Food and Nutritional Science)