Bio-Modulation of Post-Harvested Potato: LC-ESI-MS, GC-MS Analysis, Antioxidant and -amylase Activity of Treated Potato Peels

Document Type : Original Article


1 Department of Pharmacognosy, Faculty of Pharmacy, Mansoura university

2 Department of Pharmacognosy, Faculty of Pharmacy , Mansoura University

3 Department of Pharmacognosy, Faculty of Pharmacy, Mansoura University


Potato peel may play a mixed blessing role via providing useful and economic compounds, in contrast, it contains very toxic glycoalkaloids. However, massive amounts of potato peel waste are generated from industrial and personal uses. The evaluation of the four used bio-modulator responses on potato peel was estimated by monitoring the chemical contents by GC-MS, LC-ESI-MS, reducing sugar, total phenolics, and total flavonoid contents as well as α-amylase and antioxidant activities by the comparison to control untreated peels. The in vitro α-amylase assay indicated that treatment with red beetroot (0.0025% w/v) methanolic extract exhibited the maximum α-amylase inhibitory activity by 91.7%. In addition, the treatment with red beetroot's different aqueous extract concentrations significantly minifies the reduced sugar content three-fold in the peel in comparison to the control untreated. The treated peel with methanolic extract (0.0025% w/v) of pomegranate outer peel retained the highest total flavonoid content while treated with olive leaves (0.0025% w/v) methanolic extract exhibited the highest total phenolic content. GC-MS revealed that solanidine-5-en-ol was suppressed by pomegranate outer peel (0.05% w/v) aqueous extract, lantana camara leaves (0.05% w/v) aqueous extract, and red beetroot (0.0025% w/v) methanolic extract. LC-ESI-MS interestingly determines the food safety effectiveness of olive leaves (0.1% w/v) aqueous extract among all applied bio-modulators in the reduction of toxic glycol and steroidal alkaloids in potato peel. In conclusion, these findings may indicate the versatile applications of bio-modulators via boosting and/or modifying potato peel's chemical and biological properties in either food safety or pharmaceutical industries.


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