UTILIZATION OF POTATO PEELS EXTRACT AS SOURCE OF PHYTOCHEMICALS IN BISCUITS

Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, potato peels were used as sources of natural antioxidants to retard lipid oxidation in food systems. Total phenolic of potato peel extracts of three different solvents (methanol, ethanol and acetone) were examined. Antioxidant activity of methanolic extract was determined by using radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Potato peel extract, was evaluated during 6 months storage of biscuits at room temperature. Free fatty acids (FFA), peroxide values (PV) and Thiobarbituric acid (TPA) were used as criteria to assess the antioxidant activity of potato peel extract. After 6 months storage ,biscuits containing 0.5, 1, 2 and 3% of potato peel extract the order of oxidative stability was as follow: PPE 3%> 2% > 1% > 0.5 % >BHA (200 ppm) > control. These results illustrate that potato peel extract, at various concentrations exhibited very strong antioxidant activity compared to synthetic antioxidants (BHA) and control. Therefore, potato peel extract in oils, fats and other food products can safely be used as natural antioxidant to reduce lipid oxidation.