Chemical profiling, cytotoxicity study and assessment of antioxidant potential of hydro-ethanol extract of peels of some selected varieties of potato in various in vitro models and in lipid substrate enriched with omega-3 fatty acids

• Published in: European food research & technology 2020-07, Vol.246 (7), p.1469-1482
• Main Authors: Bhattacharya, Abhishek, Purkait, Shilpa, Bag, Anwesa, Chattopadhyay, Rabi Ranjan
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Anisidine; Antioxidants; Biotechnology; Bleaching; Carotene; Chelation; Chemical analysis; Chemical compounds; Chemistry; Chemistry and Materials Science; Cytotoxicity; Dietary supplements; Enriched foods; Enrichment; Ethanol; Evaluation; Fatty acids; Flavonoids; Food; Food Science; Forestry; Fortified foods; Iron; Lethality; Linoleic acid; Lipid peroxidation; Lipids; Model testing; Oils & fats; Original Paper; Oxidation; Peroxidation; Peroxide; Phenolic acids; Phenols; Plant extracts; Potatoes; Saline water; Scavenging; Substrates; System effectiveness; Toxicity; Vegetables; β-Carotene
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-020-03504-0

Omega-3 fatty acids have immense health benefits. But developing omega-3 fatty acids fortified food is a challenging task. The aim of this study was to evaluate possible antioxidant potential of hydro ethanol extract of peels of five selected varieties of potatoes ( Kufri Chipsona- 1 , Kufri Chipsona- 3 , Kufri Chipsona- 4 , Kufri Chandramukhi and Kufri Jyoti ) in various in vitro models and in lipid substrate enriched with omega-3 fatty acids. In vitro antioxidant potential was evaluated by DPPH radical scavenging, β-carotene linoleic acid bleaching and Fe 2+ ion chelating methods. Anti-lipid peroxidation potential was evaluated in omega-3 fatty acids-enriched bulk oil and oil-in-water emulsion model systems using peroxide value (PV), p -anisidine value ( p -AV) and TOTOX value as indicators of oxidation. Chemical characterization of compounds was performed by LC–ESI–MS/MS analysis and cytotoxic potential was evaluated by brine shrimp lethality assay . Among the peel extracts tested, Kufri Chipsona- 3 potato peel extract was found to be most effective antioxidant in both the test model systems followed by Kufri Jyoti and Kufri Chandramukhi . Chemical analysis revealed the presence of phenolic acids, flavonoids and anthocyanidins as major constituents of these three potent extracts. These potent potato peel extracts were also found to be non-toxic at recommended dosage level (LC 50  > 1000 µg/ml). The results provide evidence that peel extract of these three potato varieties, especially Kufri Chipsona- 3, may serve as a potential source of natural antioxidants for retarding oxidation of omega-3 fatty acids-enriched food supplement which subsequently may help in developing omega-3 fatty acids fortified foods.